Is there a more festive way to celebrate Christmas than with a beautiful pavlova covered in cherries gracing your table?
Recipe by Georgia Houston from GH Nutrition
Preparation time: 25 minutes
Cooking time: 90 minutes
6 egg whites
1.5 cups caster sugar
1.5 tsp white vinegar
1.5 cups single pouring cream
1 punnet fresh raspberries
1.5 cups red cherries
Icing sugar, for dusting
Preheat oven to 150°C. Line a baking tray with non-stick baking paper. Draw a 20cm circle on the paper.
Place the egg whites in a mixing bowl and beat with an electric mixer on high speed until stiff peaks form.
Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy.
Add the vinegar and whisk for 4 minutes or until glossy and combined.
Use a spatula to spread the meringue mixture over the circle.
Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
Turn the oven off and allow the pavlova to cool completely in the oven.
Place the cream in a bowl and whisk until soft peaks form.
Place the pavlova on a cake stand and top with the cream, raspberries and cherries. Dust with icing sugar to serve.
Cut into wedges and serve.