Pavlova is a staple Christmas dessert. Here is a recipe inspired by my Mum, a citrusy twist on a classic.
6 people120 minutes50 minutes
2tspApple Cider Vinegar
6 - ClemenGold Clementines
6 - Egg Yolks
1 - Orange
100gSuperValu Roasted and Salted Pistachio Nuts
For the curd, zest and juice the clementines and add to a bowl with the sugar and butter. Heat the bowl over a pot of water until the butter and sugar melt. Beat 6 of the egg yolks and slowly add them to the bowl. Once the curd has thickened, cover with clingfilm and chill overnight.
To make the pavlova, start by preheating the oven to 120C. Line a large baking tray with greaseproof paper.
Separate the eggs and whisk the whites until fluffy, then slowly add the sugar until the mixture forms stiff peaks. Sprinkle in the cornflour and vinegar and then gently incorporate to ensure not to lose any air. Dollop the mix onto the tray in a circular shape and cook for two hours.
For the sparkling cranberries, dissolve the sugar in the water in a pot over medium heat. Add the cranberries to the syrup and heat for a few minutes before removing them from the heat and stirring for another minute. Remove the cranberries from the syrup and place them on a baking sheet to dry. Finally, roll the cranberries in some extra caster sugar to give them their frosted sparkly look.
Once the Pavlova has fully cooled, top with whipped cream and a generous layer of the clementine curd. Arrange some of the blood orange or naval orange slices and finally sprinkle with salted pistachios and sparkling cranberries.
TOP TIP: Sparkling cranberries make a beautiful garnish for a yummy Christmas cocktail.