Celebration Pavlova

Crisp on the outside, soft in the middle and piled high with strawberries, cream and Billington’s Gingerbread, this stunning pavlova is guaranteed to impress! It’s the perfect delicious centrepiece for sharing with friends and family – a truly show-stopping dessert.

INGREDIENTS:

For the meringue:

• 6 large egg whites
• 300g caster sugar
• 1 tsp white wine vinegar
• 1 tbsp cornflour
• 1 tsp vanilla extract

For the filling:

• 300ml double cream
• 200g mascarpone
• 3 tbsp hazelnut spread
• 2 tbsp chopped toasted hazelnuts (optional)

For the topping:

• 1 packet Billington’s Gingerbread
• 300ml double cream
• Blue food colouring
• Fresh strawberries
• Fresh mint
• Edible gold leaf (optional)

[Serves: 8-10]

METHOD:

1. Preheat the oven to 140°C (120°C fan).
2. Whisk the egg whites until stiff peaks form. Gradually add the caster sugar, whisking continuously until the mixture is thick, glossy and holds stiff peaks.
3. Gently fold in the cornflour, white wine vinegar and vanilla extract.
4. Spoon the mixture onto a lined baking tray, shaping it into a large circle and creating a slight well in the centre.
5. Bake for 1 hour 20 minutes. Turn off the oven and leave the meringue inside to cool completely.
6. Whisk together the double cream, mascarpone and hazelnut spread until thick and fluffy. Spread generously over the cooled meringue.
7. Whip the remaining double cream, tint with blue food colouring and pipe decorative swirls around the edge of the pavlova.
8. Arrange the fresh strawberries on top. Pile Billington’s Gingerbread crumb into the centre and scatter extra pieces around the cream for added crunch.
9. Finish with fresh mint leaves and, if using, a few touches of edible gold leaf for a little sparkle!

Whether it’s for a special occasion or a weekend treat, this stunning pavlova is made for sharing.

This recipe was lovingly created for us by the wonderful @the.cooking.queen.91 – we’re so grateful for the creativity and inspiration poured into this recipe!