Christmas Pavlova

Looking for a dessert that won’t pop the buttons after your Christmas dinner?  Pavlova makes for a light ending, while still being rich enough to make it feel special. 

Serves 4 – 6, but this recipe doubles well.  Just increase the whipping time to 3 – 5 minutes, and spread the meringue mixture into a 10 inch circle instead of an 8 inch.

3 egg whites, room temperature

⅓ c sugar

¾ t cornstarch

½ t white vinegar

¼ t vanilla

1 oz boiling water

1 cup whipping cream

2 T sugar

1 c raspberries

½ c pomegranate seeds

In a large bowl, whisk the egg whites, sugar, cornstarch, vinegar and vanilla until just combined.  Add the boiling water; beat with an electric mixer on high for approximately 2-3 minutes, or until mixture forms stiff peaks.

Line a pizza pan with parchment paper.  Using a rubber spatula, mound the egg white mixture into the middle, then shape into a rough 8-inch circle.  Don’t worry about getting the top smooth, you want texture.

Bake in the middle of a preheated 350 F oven for 10 minutes; reduce temperature to 200 F and bake for a further 40 minutes.  Turn oven off, and leave in for an hour.  Transfer pizza pan to a rack and allow to cool completely.

Whip the cream along with 2 T sugar until stiff peaks form.  Invert pavlova onto serving platter (bottom of pavlova will now be the top).  Cover with the cream, and arrange fruit over top. 

Cover and refrigerate for up to 12 hours, or serve immediately.