Christmas Pavlova recipe

Ingredients

Serves 6-8  

4 large egg whites, at room temperature 
 

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour  

1⁄2 tsp vanilla extract

100ml double cream

100g Greek yogurt

3 Fortnum’s Peaches in Brandy, sliced, with some liquid reserved  

2-3 ripe figs, sliced 

30g Fortnum’s Brandy Snaps, broken into pieces 

Rosemary sprigs to decorate (optional)  

How to Cook

STEP 1

Preheat your oven to 140°C/120°C fan/gas 1. Tip the egg whites into a large mixing bowl, which should not be made of plastic, and absolutely free of any grease. Beat on medium speed with an electric whisk until the mixture is fluffy and stands up in stiff peaks. 

STEP 2

Increase the speed and start to slowly add the caster sugar, a tablespoon at a time, beating well between each addition. Continue whisking until you have a stiff, glossy mixture. Whisk in the vinegar, cornflour and vanilla extract.    

STEP 3

Divide the mixture between three greased 18cm (7 inch) sandwich tins, bases lined with baking parchment. Use the bottom of a cake tin or plate to draw a circle, roughly 22cm in diameter, on a large piece of baking parchment. Flip it over and use to line a large baking tray, fixing it in place with a small bit of meringue in each corner. 

STEP 4

Using the stencil as a guide,use either a piping bag or a metal spoon to dollop balls of the meringue into a circle/ring.  

STEP 5

Bake for 40 minutes, then turn off the heat and let the meringue cool completely in the oven.  

STEP 6

Once cool, prepare the filling by whipping the double cream until it forms soft peaks, then stir through the greek yogurt. Finish by stirring through a couple of tablespoons of 
the brandy from the peaches.  

STEP 7

Assemble the pavlova by carefully placing the meringue circle onto a plate or board and topping with the cream mixture, then top with the peaches and figs. Finish by sprinkling with the brandy snaps. Decorate with some rosemary if you wish.