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Festive Peppermint Crisp pavlova


festive peppermint crisp pavlova

Ingredients 15
Servings 6
Time 45 mins + refrigeration and cooling time

Ingredients

  • For the meringue:
  • 3
    large egg whites
  • 220
    ml
    caster sugar
  • 10
    ml
    corn flour
  • 10
    ml
    red wine vinegar
  • 2.5
    ml
    vanilla paste
  • For the filling:
  • 125
    ml
    cream
  • 180
    ml
    tinned caramel
  • 125
    ml
    double cream yoghurt
  • To serve:
  • 30
    g
    coconut tea biscuits - finely ground
  • 80
    g
    peppermint crisp chocolate - crushed
  • 100
    g
    raspberries
  • few
    mint leaves
 

Method

1 hour
 

For the meringue, pre heat the oven to 140°C and line a large baking tray with baking paper or a baking mat.


Whisk the egg whites until soft peaks form.


Add the sugar in 3 batches and whisk until stiff.


Stir the corn flour, vinegar and vanilla together.


Whisk it into the meringue mixture and ensure that you whisk the meringue back to stiff stage.


Spoon the meringue mixture onto the lined tray and shape it into a high piled disc with a diameter of 20cm.


Make a slight indent in the centre of the meringue to create a space for the filling once baked.


Bake for 1 hour.


Turn the oven off and leave the meringue to cool in the oven, at least 2 hours.


For the filling, whip the cream until stiff.


In a separate bowl, whisk the caramel until smooth.


Gently whisk the caramel and yoghurt into the cream and refrigerate, for at least 30 mins.


To assemble the pavlova, spoon the filling onto the meringue.


Scatter the cookie crumbs and chocolate on top and garnish with the raspberries and mint.


TIP: 
If you’re tight on time, simply buy a large shop bought meringue and finish it off with the filling and toppings.

 

 

Read more on: pavlova  |  meringue  |  peppermint crisp  |  christmas
 

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