Shane cooks

Christmas Clementine Pavlova

Christmas Clementine Pavlova
Preparation time:
25 minutes
Cooking time:
80 minutes

Mountains of fluffy whipped cream are piled on layers of light, chewy meringue adorned with fresh clementine segments. Check out Shane Smith’s ultimate festive centrepiece.

  • Ingredients

    For the pavlova:
    • 6 medium egg whites
    • 310g caster sugar
    • 1 dash vanilla

    For the clementine cream:

    • 250ml single cream
    • Dash vanilla essence
    • 2 clementine zest
    To garnish:
    • 3 clementines
    • Mint sprigs
  • Method

     For the pavlova:
    • Preheat your oven to 100C/80C fan.
    • To make the pavlova, into the bowl of your Kenwood kMix fitted with the whisk attachment, add the room temperature egg whites and whisk for a few minutes until they have doubled in size and are white and frothy.
    • At this point, begin to add the sugar, a tablespoon at a time.
    • Whisk until thick white, and glossy.
    • Finally, add the vanilla and mix through.
    • Spoon the meringue out onto a lined baking sheet and create a large round pavlova with a slight hollow in the centre so it can hold the filling.
    • Place this in the preheated oven and bake for 80 mins.
    • Once baked, turn off the oven leaving the pavlova inside and allow it to cool overnight if possible.
    For the clementine cream:
    • Simply whisk the cream and zest in the Kenwood stand mixer until thick and keep cold until needed.
    To assemble:
    • Place the meringue onto the serving stand, spoon the clementine cream on top and garnish with fresh clementines and fresh mint. Enjoy

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