Clementine pavlova recipe

This classic Australian dessert never fails to impress. The fluffy, crunchy, and chewy meringue base acts as the perfect vessel for sweetened, vanilla-flavoured cream and colourful, juicy fruit. Although pavlova is more commonly made in the summer with strawberries, raspberries and other red berries, using clementines makes this a winning winter version, and a great alternative to Christmas pudding. You can make the meringue base in advance and store it in an air-tight container for up to four days. This recipe uses a little bit of orange liqueur but leave it out or substitute with clementine juice for a child-friendly version

Ingredients

• 6 eggs, whites only
• 280g caster sugar
• 1 tsp cornflour
• 250ml whipping cream
• 1 tsp vanilla extract
• 75g icing sugar
• 4 clementines, segmented
• 2 tsp orange liqueur

Method

1. Preheat the oven to 150°C/300°F/Gas Mark 2.
2. Line a baking tray with baking parchment and use a pencil to lightly draw a large circle on the parchment, about 20cm in diameter.
3. For the meringue: put the egg whites in a large bowl and use an electric mixer to whisk until soft peaks form. Gradually add the sugar, a little at a time, until it's all incorporated and stiff peaks form when the beater is removed. Carefully fold in the cornflour with a metal spoon.    
4. Spoon the meringue mixer onto the baking parchment, using the circle as a guide. Bake in the oven for 1¼ hours. Turn off the oven, open the oven door a little and leave the meringue inside to cool completely.
5. For the filling: use an electric mixer to whisk the cream, vanilla extract and icing sugar until stiff peaks form when the beater is removed.
6. Put the meringue on a serving dish, spoon on the cream mixture and top with clementine pieces, drizzled with orange liqueur and serve.