Layered eggnog pavlova
- 8 egg whites
- 2 cup (440g) caster sugar
- 1 tablespoon cornflour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon white vinegar
- 500 gram fresh cherries
- 1 cup (250ml) water
- 1/3 cup (60ml) brandy
- 1/4 cup (60ml) lemon juice
- 1 cup (220g) caster sugar
- 1 cinnamon stick
- 2 cloves
- 300 millilitre thickened cream
- 125 gram mascarpone cheese
- 1 cup thick vanilla custard
- 1 vanilla bean, split, seeds scraped
- pinch each ground cinnamon and nutmeg
- 1 tablespoon brandy
Layered eggnog pavlova
- 1Make brandied cherries (see recipe below).
- 2Preheat oven to 150°C/300°F. Line four large oven trays with baking paper.
- 3Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Beat in sifted cornflour and spices, and vinegar on low speed until just combined (overbeating at this stage will cause the meringue to deflate).
- 4Drop large serving-spoon sized amounts of the meringue onto trays you need 18 meringues. Using the back of a spoon; smooth the top of each meringue slightly. Bake for 1 hour or until dry to touch, swapping the trays halfway through baking time for even baking. Cool in oven with door ajar.
- 5Make the eggnog custard (see recipe below).
- 6Assemble the pavlovas close to serving. Spoon half the eggnog custard over nine of the meringues, sandwich with remaining meringues; top with the remaining custard, brandied cherries and syrup.
- 7Cut half the cherries in half, remove pit. Score a cross in the base of remaining cherries.
- 8Combine the water, brandy, juice, sugar and spices in a medium saucepan; stir over low heat until sugar is dissolved. Increase heat to high, bring to the boil. Remove from heat.
- 9Pour syrup over cherries in a medium heatproof bowl; cool. Cover, refrigerate for 3 hours or overnight.
- 10Drain cherries over a medium saucepan; bring syrup to the boil over high heat; reduce heat to medium-low, simmer about 15 minutes or until syrup has thickened and reduced by half. Cool.
- 11Beat cream in a medium bowl with an electric mixer until soft peaks form. Gently beat in mascarpone and custard until just combined. Fold in remaining ingredients; cover, refrigerate until needed.
The Latest from Australian Women's Weekly Food
- Mushroom filled beef fillet with port sauceYesterday 1:00pm
- Crispy roast potatoes with rosemary saltYesterday 1:00pm
- Turkey with apricot & hazelnut stuffingYesterday 1:00pm
- Coffee wreath (with chocolate sauce)Yesterday 1:00pm
- 34 side dishes to complete your Christmas mealYesterday 1:00pm
- Barbecued corn, spinach and avocado saladYesterday 1:00pm
- Roast beetroot and goat’s cheese terrineYesterday 1:00pm
- Nutella cheesecakeYesterday 1:00pm
- White Christmas sliceYesterday 12:56am
- Dark plum jamDec 04, 2019
- Oysters with pink & green mignonette dressingsDec 04, 2019
- Ice-cream Christmas pudding logDec 04, 2019
- Herb-brined turkey breast in pancettaDec 04, 2019
- Coconut banana stacked cakeDec 03, 2019
- 2-in-1 basic fruit mixDec 02, 2019