- Cranachan Pavlova Wreath.jpg (57.34 KiB) Viewed 104 times
Takes: 1½ - 1¾ hours (plus cooling time)
Serves: 8 - 10
No nutritional information available.
Ingredients
- Knob ofbutter
- 25g light muscovado sugar
- 75g old-fashioned porridge oats
- 600ml double cream
- 2 tbsp whisky
- 450g raspberries
- 200g blueberries
- 55g pomegranate seeds
- Small sprigs of rosemary
- Icing sugar, to dust
For the meringue:
- 6 large egg whites
- 350g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Line a large baking sheet with non-stick baking paper and draw a 30cm circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to make a ring.
2. To make the meringue, place the egg whites in a clean mixing bowl and whisk with an electric whisk until light and fluffy. Gradually add the caster sugar, a little at a time, whisking on maximum speed, until stiff and glossy. Mix the vinegar and cornflour in a small cup until smooth, then stir into the meringue.
3. Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench ring in the centre of the meringue for the cream and fruit. Transfer to the oven and immediately reduce the temperature to 140°C/120°C Fan/Gas Mark 1. Bake for 1 - 1¼ hours, until the outside of the meringue is hard but still white. Turn the oven off and leave the meringue inside for an hour or overnight to cool and dry.
4. Melt the butter in a small frying pan over a medium heat. Add the light muscovado sugar and oats and fry until the oats are lightly golden brown and the sugar has melted and is coating the oats. Remove from the heat and set aside to cool.
5. To assemble the pavlova, whip the cream until soft peaks, then stir in the whisky. Add two thirds of the oats and half the raspberries to the cream and mix well. Spoon this cream mixture into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top and decorate with a few rosemary sprigs, to look like small Christmas trees. Sprinkle with the remaining oats.
6. Dust with icing sugar and cut into wedges to serve.
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