Christmas Day Pavlova
By Amanda Scali

Quintessentially Australian, a delicious Pavlova, screams Australian Summer. A summer well spent at beach houses or family homes, with long days of beach fun followed by time spent with family and friends around a table enjoying a meal and a few glasses of vino.
 
This Pavlova is sure to impress and is the perfect summer pair. This Pavlova can also be made ahead of time and just dressed on the day for ease of entertaining.
 
 
What you’ll need:
 
 
For the Pavlova
6 large free-range egg whites 
350g of caster sugar
1 tsp white wine vinegar 
1 tsp cornflour 

 
For the filling
600ml of double cream
1 tsp vanilla bean paste
50g of icing sugar, sifted
200g of strawberries, quartered
300g raspberries
200g blueberries
50g pomegranate seeds
A few mint leaves, to decorate
Icing sugar, for dusting
 
 
Method:
 
Preheat the oven to 160C/140C Fan. Line a large baking tray with baking parchment and draw a 30cm circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to make a ring.
 
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
 
Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
 
Transfer to the oven and immediately reduce the temperature to 140C/120C Fan. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the Pavlova inside for an hour or overnight to cool and dry.
 
To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue.
 
Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.