Aoife cooks

Mulled Fruit Pavlova

Preparation time:
30 minutes
Cooking time:
1 hour 20 min
Serves:
8 serves

Christmas table will not be the same without this glossy and delicious centerpiece. The Mulled Fruit Pavlova brings a festive paradise in your mouth.

  • Ingredients

      For Meringue:
    • 6 Egg whites at room temperature
    • Pinch Salt
    • 320g Caster sugar
    • 1 tbsp Lemon juice
    • 1 tbsp Cornflour
      For Mulled Fruits:
    • 2 Just-ripe pears, halved
    • 3 Plums, halved & stoned
    • 100g Blackberries
    • 50ml Cassis
    • 350ml Red wine
    • 50g Caster sugar
    • 2 Star anise
    • 3 Cloves
    • 1/2 Ginger
    • 2 Cinnamon sticks
    • 1 Vanilla pods (used from orange cream)
    • 2 strips lemon zest
    • 2 Strips orange zest
      For Orange Cream:
    • 400ml Cream
    • 20g Caster sugar
    • 1 Vanilla pod, seeds scraped
    • Zest 1 orange
  • Method

      For Meringue:
    • Preheat the oven to 130oC and line a baking tray with a piece of parchment paper. Put the egg whites and salt in a spotlessly clean Kenwood mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until they become frothy.
    • Add 1 tablespoon of the sugar and increase the speed to medium. Continue to add the sugar, a tablespoon at a time, and continue to whisk until thick, very stiff, voluminous and glossy.
    • Test the meringue by rubbing a little between your fingers, if you can’t feel any granules of sugar, it’s ready.
    • Add the lemon juice and sift in the cornflour. Continue to whisk on a low speed until well combined.
    • Tip the meringue out on to the parchment paper and make a disc, around 18cm in diameter. Smooth the top and place in the preheated oven for 10 minutes.
    • Reduce the heat to 100 oC and continue to bake for one hour and ten minutes.
    • Turn off the oven and leave the meringue in the oven overnight.
    • For Mulled Fruit:
    • Put all the ingredients except the fruit into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180oC fan. Put the pears and plums in a baking dish cut side up. Strain the liquid over the fruit and bake, spooning the juices over the fruit from time to time and turning regularly.
    • Check the fruit after 20 minutes, it could take longer depending on the ripeness of the fruit.
    • Remove the tray from the oven and leave to cool. Add the blackberries a few minutes before serving.
    • For Orange Cream:
    • Whisk all the ingredients together until soft peaks form in the Kenwood mixer bowl. Chill in the fridge until ready to serve.
    • Place the cooked and cooled meringue onto a large serving plate. Pile on the cream, arrange the fruits on top. Drizzle some of the cool mulled syrup over the pavlova and serve.

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