Gingerbread Pavlova

Ingredients

• 6 g Egg whites ((approx 200g))
• 200 g Caster sugar
• 200 g Light brown soft sugar
• 1 tsp Cream of tartar
• 1 tsp Vanilla extract
• 1 1/2 tsp Ground ginger
• 45 g Dark chocolate (melted)
• 300 ml Double cream
• 1 tsp Vanilla extract
• 1 tbsp Icing sugar
• 35 g Crystallised ginger
• 6 Mini gingerbread men

Instructions

1. 1

   Pre heat your oven to 100C Fan/225F/Gas Mark ¼

2. 2

   Whisk the egg whites and cream of tartar together with an electric mixer until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out

3. 3

   Keep the mixing running and add both types of sugar one spoonful at time, let each spoonful mix in before adding the next

4. 4

   Again, keeping the mixer running, add the vanilla extract and ground ginger

5. 5

   Keep mixing for a few more minutes or until the meringue is thick, glossy and holds it's shape very well

6. 6

   Arrange the meringue into a circular shape on a lined baking tray. Make it flat with a slight dip in the centre and more textured around the edges

7. 7

   Bake the meringue for 1 hour and 30 minutes. Then turn the oven off, without opening the door at all, and leave it to cool completely until the oven is cold (this is best done overnight)

8. 8

   To decorate, whip the double cream up with the vanilla extract and icing sugar until soft peaks form, spread it in the middle of the meringue

9. 9

   Drizzle over the melted dark chocolate, and decorate with the mini gingerbread men and crystallised ginger

10. 10

    Serve immediately, store any leftovers in the fridge and eat within 2-3 days