Winter Citrus Pavlova with Dark Chocolate and Spice

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Pavlova is a Great British classic, and although we usually associate it with summer days and strawberries, it’s a really versatile dessert which can be adapted for any time of year simply by changing up the seasonal fruit toppings. I love this variety as the fresh winter citrus and spiced mascarpone combined with a pop of pomegranate makes for a fresh alternative to a heavy Christmas pudding; perfect after a mammoth Turkey feast.

Ingredients

For the meringue

  • 6 large egg whites
  • 300g golden caster sugar
  • 75g dark brown soft sugar 
  • 1tsp white wine vinegar
  • 1tsp corn flour

For the toppings

  • 400ml double cream
  • 200g mascarpone
  • 4or 5 clementines, zest and flesh
  • 1 1/2 tsp ground cardamom
  • 1tsp ground cinnamon
  • 3-4tbsp icing sugar
  • 100g dark chocolate
  • 100g pomegranate seeds
  • 75g pistachios, roughly chopped
  • 5-6 figs, sliced (optional)
  • Thyme and rosemary, to garnish (optional)

Method

    1. Preheat the oven to 160c. Line a large baking tray with greaseproof paper.
    2. Place the egg whites in the bowl of a stand mixer with whisk attachment. Whisk to medium peaks and start adding the sugar, a spoonful at a time. Once all the sugar (both brown and caster) has been added whisk until stiff peaks form and you’ve got a glossy, non-granular meringue. Stir the corn flour and white wine vinegar together in a small cup and mix into the meringue.
    3. Pile the meringue onto the prepared baking tray and roughly spread into a 30x20cm rectangle. I think the more wild and asymmetric the better. Place the tray in the oven and reduce the temperature to 120c immediately. Cook for 1 hour or until the outside is crisp, then turn the oven off and leave to cool in there for at least an hour (this prevents the meringue cracking too much which can happen when the temperature suddenly changes).
    4. Once cooled, set aside and prepare the toppings. For the cream, whisk together the mascarpone, cream, clementine zest, ground cardamom, ground cinnamon and icing sugar.
    5. Meanwhile melt the dark chocolate gently in a heatproof bowl set over a pan of simmering water. Slice the clementine flesh into rounds.
    6. To assemble the pavlova pile the cream onto the meringue, then arrange the clementine pieces and figs (if using) on top. Drizzle over the dark chocolate then sprinkle on pomegranate seeds and chopped pistachios. Finish with sprigs of rosemary and thyme, if using.

 

 

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