This festive season, we’re putting a spin on a classic Christmas treat. Why not enjoy a festive spiced meringue, topped with lashings of salted caramel, figs and gingerbread, for a pavlova like you’ve never had before.
Food stylist and author, Jacob Leung, joined the Weekend Sunrise kitchen to show us how.
CHRISTMAS SPICED PAVLOVA WITH GINGERBREAD AND FIGS
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Pavlova:
8 egg whites
1/2 tsp cream of tartar
2 cups caster sugar
2 tsp cornflour
1 tsp white vinegar
2 tsp mixed spice
Topping:
1 ½ cup thickened cream, whipped
1 cup salted caramel
100g Chocolate curls
1 cup Gingerbread men
5 fresh figs, quartered
Method:
Preheat oven to 160°C. To make the pavlova, place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. While beating, add 1 tbs sugar and continue whisking until well incorporated. Whisk for a further 8-10 minutes until the mixture is thick and glossy and the mixture is no longer grainy.
Add the cornflour, mixed spice and vinegar, whisk until combined. Shape the mixture onto some lightly greased baking paper. Reduce oven temperature to 110°C and bake pavlova for 2 hours. Turn off the oven and let cool in the oven for at least for 4 hours or overnight until cooled completely.
Add the whipped cream to a bowl and fold in the salted caramel. Top the pav with the cream mix. Decorate with ginger bread men, chocolate and figs.