Treat your friends and family this festive season with this irresistible recipe brought to you by Australian Women’s Weekly02 Dec 2019
Cinnamon Berry Pavlova
Prep + cook time 2 hours 20 minutes (+ cooling) serves 10 or 16 as part of a buffet
What you’ll need:
- 6 egg whites
- pinch cream of tartar
- 1½ cups (330g) caster (superfine) sugar
- 2 teaspoons ground cinnamon
- 3 teaspoons cornflour (cornstarch)
- 1½ teaspoons white vinegar
- 1¾ cups (430ml) thickened (heavy) cream
- 250g (8 ounces) fresh blueberries
- 125g (4 ounces) fresh red currants
- 1 tablespoon icing (confectioners’) sugar
How to make it:
- Preheat oven to 120°C/250°F. Grease an oven tray. Mark a 20cm (8-inch) circle on a sheet of baking paper; place paper, marked-side down, on tray.
- Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Quickly fold in sifted cinnamon and cornflour, then vinegar. Spread meringue inside circle on tray; build up the side about 10cm (4 inches) high and flatten the top.
- Bake pavlova for 1¾ hours or until dry to touch. Turn the oven off; cool pavlova in the oven with the door ajar.
- Just before serving, beat cream in a small bowl with electric mixer until soft peaks form. Spoon cream over pavlova, top with blueberries and red currants. Serve dusted with icing sugar.
Tip: Swap blueberries for pitted cherries, if you like. Time poor? Pavlova can be baked a day ahead; store in an airtight container in a cool dry place. Assemble with cream and fruit close to serving.
This recipe is brought to you by Australian Women’s Weekly.