A Christmas Pavlova

Christmas dinner is at Mister's brother's house this year and we are bringing dessert.  The big question, now, is, "What to bring?"  There are dietary restrictions to work around, the largest one being gluten.  Wait!  We have been watching the British Baking Show again and Mister remembers the Christmas Pavlova that was taught one year.  Bingo!  I re-watch the episode and he finds the recipe to put into Paprika for me.  Off to the kitchen I go.

First thing is to take a piece of parchment paper and draw two circles on it.  One is 12" and the other is 6" and inside the larger circle.  Yes, it helps to center it there.  I know it's not a great picture, but it's all I have.

The next thing I do is check the recipe for ingredients and discover that one is on my grocery list.  Okay, change in plan.  Let's get the shopping done and then return to this.

Now, I'm ready to start.  Are you?  Preheat the oven to 325 degrees (F).

With 6 large, room temperature eggs -- separate them CAREFULLY.  Any speck of yolk in the whites will cause the meringue to be uncooperative.

Place the whites into a mixing bowl, fitted with a whisk. (You can use a hand-held mixer as well.)

Whisk until the whites look like clouds.  Not stiff, but holding their form.

Gradually add 350g (I'm sorry, I didn't measure this out in ounces/pounds) of superfine sugar, whisking on maximum speed until the egg whites are stiff and glossy.  Regular granulated will work also if that's what you have. 

Mix 1 tsp. white wine vinegar and 1 tsp. cornstarch in a cup until smooth, then stir into the bowl.

Yes, just stir it in.  No need for the mixer.

Spoon the meringue between the 2 circles on the baking sheet covered with the parchment you drew the circles on, to make a wreath shape.  Using a large spoon, make a trench in the meringue for the cream and fruit to sit in. (A little trick is to use some meringue to hold the parchment in place on the baking sheet.)

Slide into the oven, then immediately reduce the temperature to 300F and bake for 1 - 1 1/4 hours.  Turn the oven off and leave the pavlova inside for an hour or overnight to dry.

Clean and prepare the fruit.  I am using blueberries, strawberries, raspberries and some pomegranate seeds.

To make the cream filling:  You will need 600 ml (2 2/3 cup) double cream (heavy whipping cream), 1 tsp. vanilla paste, and 50g icing sugar.  (Again, I didn't get the oz/lb but icing sugar is powdered sugar.)  (I DID use vanilla paste as I love how it works and tastes -- the vanilla bean is all through your finished product and never has an extract/alcohol flavor remnant.)

Put all ingredients into a mixing bowl -

Whip until just stiff.

Spoon the cream into the trench in the meringue.

Arrange the strawberries, raspberries, blueberries, and pomegranate on top and decorate with a few mint leaves, if desired.

To serve, dust with icing sugar and cut into wedges.

Oh goodness, this is truly divine and will be made in our home again.  It just melts in your mouth.