Home > Christmas > Dessert and Pudding > Sugar And Spice Pavlova

Sugar And Spice Pavlova

Image of Sugar And Spice Pavlova

5 egg whites
315 g (10 oz) caster sugar
2 teaspoons cornflour
1 teaspoon ground mixed spice
2 teaspoons white wine vinegar
600 ml (1 pint) double cream
2 tablespoons creme de cassis
250 g (8 oz) cape gooseberries
3 figs
250-375 g (8-12 oz) mixed soft
Fruits such as strawberries, blueberries, raspberries
Icing sugar and cinnamon, to dust


Serves: 8


1 Preheat oven to 150˚C (300˚F/ Gas 2). Draw a 20 cm (8 in) circle on to a piece of non-stick baking parchment, and an 18 cm (7 in) circle on to another. Use to line 2 baking sheets.

2 In a bowl, whisk egg whites until stiff. Gradually whisk in the sugar, a tablespoon at a time, whisking well between each addition until stiff and glossy. Sift in the cornflour and spice and fold in with the vinegar.

3 Spread two-thirds of the meringue almost to edge of the larger circle. Use remainder to spread over smaller circle.

4 Bake for 5 minutes then reduce oven temperature to 130˚C (250˚F/ Gas ½ ) and bake for a further hour or until crisp. Leave to cool on a wire rack then carefully peel off the paper.

5 Whip cream with creme de cassis until just beginning to stand in peaks. Remove skins from half the gooseberries. Open out skins on remainder and reserve for decorating. Cut the figs into wedges.

6 Lay the large meringue on a serving plate. Spread with half the cream and cover with half of the skinned gooseberries and half of the figs.

7 Add smaller meringue and cover with remaining cream. Decorate with remaining fruits. Just before serving, dust with sifted icing sugar and cinnamon.

COOK'S TIPS:- Make sure you spread the meringue on to non-stick baking parchment as greaseproof paper does not always come away easily from the cooked meringue. Avoid assembling more than 1-2 hours before serving as the pavlova will gradually soften.

Related food category: