Raelene’s Pavlova with a Christmas twist

For Christmas and summer deliciousness, Raelene Bates of Delicious Little Things Delicious Little Things returns to tradition and re-imagines her mothers Pavlova recipe. It is the perfect way to use up egg whites left over from making custard for the Christmas pudding.

Ingredients:

200 gram egg whites (about 7 eggs) from Mt Roland Free Range

400 gram sugar

1 tsp vanilla essence

Pinch of cream of tartar

Method:

Mix the eggs whites and cream of tartar until just fluffy

Add the sugar and mix until peaks form.

Heat oven to 90-100º C

Raelene piped her meringues but she says you can simply put spoonfuls and flatten a little

Bake in oven for approximately 40 minutes then leave to cool in the oven with the oven door ajar.

Raelene piped whipped cream from Elgaar Farm onto one disk and then topped with raspberries from Westerway Raspberry Farm and Sheffield Berry Gardens

She then placed bit more cream on and placed a second meringue disk on top

Sprinkle some icing sugar for a finishing touch and then enjoy your creation