- 3 egg whites
- Pinch of salt
- 200g caster sugar
- 1 tsp vanilla extract
- 1 tsp malt vinegar
- 300ml double cream
- 400g tin black pitted cherries in syrup
- 150g woodland fruit (defrosted)
- 50g fresh cranberries
- 1 cinnamon stick
- 4 cloves
- Peel of 1 orange
- 1 tbsp soft brown sugar
Preheat the oven to 140°C.
Draw a 23cm (9 inch) circle on non-stick baking paper as a guide and place on a baking tray.
Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff, then gradually whisk in the sugar. Whisk until it forms stiff peaks, this takes about 3-4 minutes. Fold in the vanilla extract and vinegar.
Spread the meringue mixture over the circle on the non-stick paper and bake in the preheated oven for 1 hour until firm.
Turn off the oven and leave the meringue in with the door closed for another half an hour.
Place the cranberries and the cherries with their syrup, cinnamon, cloves, orange peel and sugar in a saucepan and bring to the boil. Reduce until you have a lovely thick syrup.
When cooled, discard cinnamon stick, cloves, orange peel and mix the syrup into the woodland fruits.
Leave the meringue to cool and peel off the baking paper from the bottom with care. Place the pavlova on a serving plate.
Whip the cream until stiff, pile on top of the meringue and decorate with the fruit.
Recipe courtesy of Lisa Faulkner.