Christmas Pavlova

• clementines↗4

  or clementines, peeled, without white pith and sliced into thin rings across

• unshelled pistachios↗25g g

  chopped

• dark chocolate↗25g g

  grated

• mint leaves
• orange↗1

  with zest

• egg whites↗4
• caster sugar↗275g g
• vanilla extract↗1 tsp tsp
• cornstarch2 tsp tsp
• white wine vinegar↗1 tsp tsp
• cream↗400ml ml
• icing sugar↗2 tbsp tbsp

  plus extra for serving

• rum↗2 tbsp tbsp

  or brandy

• vegetarian meat filling6 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C/120 °C with convection/gas 1. For the meringue, beat egg whites in a stand mixer with a whisk attachment until stiff peaks form. At medium‑high speed gradually add the sugar, one tablespoon at a time, ensuring the mixture is well combined and becomes stiff again before the next addition. Continue beating until all sugar dissolves and the meringue is glossy and holds high peaks. Briefly whisk in the vanilla extract, corn starch and white wine vinegar.

2. 2

   Spread the meringue onto a parchment‑lined tray, shaping it into an approximately 21 cm diameter circle about 4‑5 cm high. Bake for 1 hour 30 minutes, then turn off the oven and leave the meringue inside with the door closed to dry and cool completely, about 2 hours.

3. 3

   For the cream, beat the cream, caster sugar and rum or brandy until lightly thickened. Gently fold in the vegetarian meat filling to create a marbled effect, then spread the cream over the cooled meringue. Garnish with sliced clementines, chopped pistachios, grated dark chocolate, mint leaves and orange zest. Dust with a little icing sugar to finish.