Mulled Berry Pavlova
Serves 8-12
Ingredients
For The Meringue
- 5 egg whites
- 250g caster sugar
- 50g icing sugar
- 2 tsp cornflour
- Zest of 1 orange
- Seeds of 1 vanilla pod (reserve the skin for the mulled proof)
For The Mulled Fruit
- 300ml Good Quality Apple Juice
- 100ml Blackcurrant & Lime Cordial
- 3 tbsp caster sugar
- 1 tsp Mixed Spice
- 1 tsp vanilla extract
- Zest of 1 large orange
- 300g Frozen Irish Strawberries
- 200g Frozen Mixed Berries (such as Blackcurrant/Raspberries/ Blueberries)
For The Crème Chantilly
- 200ml cream (well chilled)
- 1 tsp vanilla extract
- 40g icing sugar
To Decorate
- 8-10 mint leaves thinly shredded
- 20g chocolate, at least 55% cocoa solids
Method
For The Meringue
- Preheat the oven to 110°C (230°F/Gas Mark ¼).
- Put the egg whites into the bowl of a stand mixer (or a large glass bowl with a hand mixer) Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little.
- Mix the caster, icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little. Make sure that all the sugar has dissolved before you add any more.
- Add the next third and whisk again until the sugar is completely dissolved
- Then add the final third of the sugar along with the cornflour.
- Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage.
- Add in the orange zest and vanilla seeds and whisk again for 30 seconds until inorporated
- Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil.
- Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
- Bake for 1 hour 30 minutes, until the outside is hard but still white.
- Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
For The Mulled Fruit
- Place the apple juice, cordial, sugar, mixed spice, vanilla and orange zest in a high sided saucepan
- Bring to the boil and allow to reduce until slightly thickened
- Remove from the heat and stir in the frozen berries
- Allow to cool completely before using for decorating
For The Crème Chantilly
- Whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks.
- Cover with cling film and chill until needed.
To Decorate & Serve
- Carefully slide your Pavlova wreath on to a large, flat serving plate.
- Place dollops of the crème Chantilly around the top of the wreath, then gently spoon over cool mulled berries
- Finish by scattering the shredded mint leaves on top and grate over the chocolate
- Serve straight away.
