Winter Fruit & Nut Pavlova
Meringue is a great dessert stand by. Mix it up and use roasted fruit or opt for pre-made caramel sauce instead of chestnut puree if you fancy.
- 6 large egg whites (keep the yolks in the fridge for another day)
- 300g caster sugar Pinch sea salt
- 1 teaspoon vanilla extract
- 2 tablespoon icing sugar 50g pecans
- 300ml double cream
- 1 teaspoon vanilla bean paste 4 figs
- 200g mixed berries (red currants, raspberries)
- 1 clementine or tangerine, peeled into segments
- 4 tablespoons sweetened chestnut puree
- Ground cinnamon
- Pre-heat the oven to 140°c/120°c fan/gas.
- Line a baking sheet with greaseproof paper and draw a 30cm circle on it as a template.
- Place the egg whites in a large, spotlessly clean mixing bowl and whisk with a hand held or freestanding electric mixer until stiff peaks have formed.
- Add the caster sugar a spoon full at a time, whisking the whole time then add the sea salt and vanilla extract.
- Continue to whisk for around 8 minutes or until all the sugar has dissolved and the mixture is smooth. To test this take a pinch of mixture between your finger and thumb and rub together - if it’s a little gritty continue mixing.
- Spoon the mixture on to the lined baking sheet using the back of the spoon to create peaks.
- Place the pavlova in the oven for around 1 hour and 20 minutes or until set.
- Once baked, allow to cool down completely.
- Once cooled you can keep the pavlova in an air tight box for around 3 days in a cool dark place.
- About 30 minutes before you’re ready to serve remove the pavlova from the oven and pre-heat to 140°c/120°c fan/gas 1.
- Line a small roasting tin or baking sheet with grease proof paper.
- Rinse the pecans under cold water in a sieve and tip into a roasting tin whilst wet, sprinkle over 1 tablespoon icing sugar, toss together and bake in the oven for around 15 minutes until toasted and crunchy.
- Meanwhile pour the cream into a large mixing bowl with the remaining 1 tablespoon of icing sugar and vanilla bean paste. Whisk to soft peaks and place to one side.
- Wash fruits and quarter the figs. Place the pavlova on a serving plate or board and spoon over the cream and chestnut puree and then arrange the fruit on top. Scatter over the caramelised pecans and dust over a little ground cinnamon.