Nothing celebrates happy holidays in Australia than enjoying a Pavlova on Christmas Day. A national treasure to many, the iconic “Pav” is all about the fluffy but fragile crisp meringue shell with gooey melt in your mouth centre that makes your heart sing.
This recipe makes the perfect table centrepiece that not only looks like Christmas but tastes like it too. The syrup using our Estate Shiraz not only tastes delicious but it’s versatile too. Keep the leftovers in a container in the fridge and drizzle over poached fruit with yoghurt or ice cream.
Price: $26 (Join the Wine Club for Club discounts)
- 4 x large egg whites
- 200g x castor sugar
- 1tsp x cornstarch
- 1tsp x white vinegar
- 100g x fresh blackberries for decoration
- 100g x fresh strawberries for decoration
- 250ml x cream
- 300ml x red wine
- 2tbsp x sugar
- 1/2 x cinnamon stick
- 1 x whole clove
- 1/2 tsp of whole coriander seeds
- 1/2 vanilla pod, split in half lengthways
- 1 x whole star anise
Step one: Preheat oven to 150 degrees celsius
Step two: Separate egg whites from yolks into a mixing bowl
Step Three: Beat the egg whites until soft and foamy (we used an electric hand mixer), then slowly add the castor sugar (we did it by tbs) until it doesn’t slide up the sides when you tip the bowl. Make sure it’s shiny and thick before mixing in the corn starch and vinegar.
Step Four: Prepare a baking tray with a layer of baking paper that you have traced a circle on that’s roughly
25cm in diameter.
Step Five: Scoop heaped tablespoons of meringue around the inside of the traced circle forming a ring on the paper making layers until you have used all the meringue. Gently smooth the top of the ring with the back of a smooth the whole way around.
Step Six: Turn oven down to 125 degrees celsius and place pavlova on lowest shelf in oven. Bake for 80-90 minutes until either it’s just ivory coloured (not browned) or its dry to touch, then turn oven off and leave it until it’s completely cooled to avoid it cracking (we left ours in the oven over night).
Step Seven: Bring the syrup ingredients to a simmer in a small saucepan over a low-medium heat. Cook until the liquid turns syrupy (we added half a teaspoon of corn flour to help thicken it up) has reduced by approximately a third then strain the spices and transfer to a bottle or jar.
Step Eight: When read to serve, whip cream until soft peaks form, put a layer on the top of the wreath, decorate with blackberries and strawberries then drizzle over some syrup.
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