Winter Spiced Orange Pavlova

Ingredients

• 3 egg whites
• 100 g white caster sugar (or the weight of the egg whites)
• 50 g soft light brown sugar (or half the weight of the egg whites)
• 300 ml double (heavy) cream
• 125 g leftover Christmas pudding
• 1 large orange (sliced and cut into semi circles)
• splash of white wine vinegar
• 1 dsp sugar
• 1 stick cinnamon
• cloves
• cardamon pods

Instructions

1. 1

   --- To Make the Meringue ---

2. 2

   Preheat the oven to GM2 / 150°C / 300°F.

3. 3

   Whisk the egg white with half a teaspoon of the sugar. Add the rest of the sugar gradually, whisking all the time until the meringue stands in soft peaks.

4. 4

   Turn out the meringue onto a sheet of parchment paper on a baking tray. Shape into a nest about 9 inches across.

5. 5

   Sprinkle with some edible glitter and place in an oven pre heated to GM2 / 300°F / 150°C, immediately turn the oven down to GM1 / 275°F / 140°C. Cook for about 40–50 mins. When the pavlova is hard and sounds hollow when lightly tapped, turn the oven off and allow to cool inside the oven.

6. 6

   --- To Make the Spiced Oranges ---

7. 7

   Slice an orange into narrow slices and cut these in half to make semicircles. Put the orange slices in a pan.

8. 8

   Cover the orange with water. Add a splash of white wine vinegar, a generous spoonful of sugar, a cinnamon stick, cloves and cardamom pods.

9. 9

   Gently simmer until the oranges are soft. Allow to cool and then keep in the fridge until you are ready to assemble your Christmas pavlova.

10. 10

    --- To Assemble ---

11. 11

    Drain the oranges, reserving the syrup. Whip the cream together with the syrup from the oranges or with a spoonful of your favourite liqueur, until the mixture holds soft peaks

12. 12

    Stir the crumbled Christmas pudding into the whipped cream mixture very gently, so as not to lose air from the cream.

13. 13

    Fill the meringue nest with the cream. Then arrange the orange slices on top. Serve your winter spiced orange pavlova immediately.