Name: Festive Pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes: 8–10 servings
Cuisine: Australian
Ingredients: Fruit of your choice to decorate (I use the seeds of 1 pomegranate and 9–10 segmented mandarins, but any fruit will work nicely, such as mangoes, kiwis, berries, bananas, passionfruit pulp, etc.); 300 mL / 10.1 fl oz (around 1¼ cup) heavy whipping cream, cold from the fridge; A pinch of salt; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon vinegar; 2 teaspoons cornstarch; A few drops of rose extract (optional, replace with 1 teaspoon vanilla); 225 g / 7.9 oz (1 cup) granulated sugar; 4 large egg whites

Preparation info

Makes:
8–10
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

52 Weeks 52 Sweets

By Vedika Luthra

Published 2021

About

Named in honor of Russian ballerina Anna Pavlova during one of her visits to Australia and New Zealand, the precise origins of pavlova are still debated, although the dessert is a staple in both Australia and New Zealand. A billowy meringue with a crisp exterior and marshmallow-like interior, a pavlova is piled high with whipped cream and fresh fruit, making it irresistible during the summer. But why not enjoy one during the winter as well? This holiday version is bedazzled with clementine