This recipe has been a family favourite for the last few years. We even love to break up the cooled Pav into big chunks onto a platter topped with our fave topping and serve as an Eton Mess!
A big Pav to feed a crowd this festive season… Serves 10-12
8 egg whites
¼ tsp salt
2 cups sugar
2 tsp white vinegar
1 vanilla bean – seeds scraped
3 tbsp cornflour
300ml double cream (we love Big and Little’s cream available locally)
1 jar New England Larder lemon curd
100g unsalted whole pistachio kernals
2 mangoes, peeled and sliced
Freeze dried raspberry pieces
Sprinkle of Salade de Fleurs
Preheat oven to 240 degrees. Coven an oven tray with greaseproof paper that has been buttered and dusted with 1 tbsp cornflour. Put aside. Whip egg whites on a high speed until stiff peaks form in a stand mixer. Add salt and sugar gradually while still mixing. Turn the mixer down to low and add scraped vanilla bean, white vinegar and remaining cornflour. Pile all the meringue onto the greased baking tray in a circular shape. I personally like a 10cm+ high meringue so that there is lots of gooey centre. Before putting the pavlova in the oven turn it down to 120 degrees. Pop in the pav and bake for 1.5 hours. Turn off the oven and let cool overnight.
To top the pav, generously scoop alternate dollops of cream and lemon curd over the top.
Top with sliced mango, scatter with pistachios and finish with a good sprinkle of the freeze dried raspberry and salade de fleurs.