CHRISTMAS GINGERBREAD PAVOLVA
INGREDIENTS
6 Large Eggs
1 1/2 Cups of caster sugar
1/2 Teaspoon All Spice
1 Teaspoon of Cinnamon
2 Teaspoons Ginger
1 Tablespoon Corn Flour
1 Teaspoon Apple Cider Vinegar
300ml Thickened Cream
1 Cup berries of your choice
1 Ginger bread man
METHOD
Set oven to 150 degrees Celsius (A little lower if fan forced)
Line a baking tray with baking paper
Mix all your dry ingredients together in a bowl
In a separate bowl, add the egg whites (only)
Whisk the egg whites until they form soft peaks, then slowly add in your dry ingredients, one tablespoon at a time while still whisking (this will take a bit of whisking)
The sugar needs to be completely dissolved, so keep whisking.
Then add vinegar until whisked through
Spoon meringue onto your baking tray to make a circle around 25cm wide, leaving a hole in the centre
Bake for 50 minutes, then turn oven off and leave over night with the door slightly open (Place a tea towel in the door to keep it ajar)
The following day, you can store your pavlova in an airtight container, and it will keep for a couple of days.
Just before serving, whip your thickened cream, adding a couple of tablespoons of sugar.
Spoon cream on top of pavlova, place your cherries (and other berries) on top and crumble your ginger bread man over the top.
Dust with icing sugar and serve!
