Sweet treats

Gold-dusted mixed berry pavlova recipe

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This mixed berry pavlova is a light, refreshing, yet indulgent-tasting dessert to round off a heavy meal. It’s perfect for festivities – whether it be Christmas or a special New Year’s meal.
This show-stopping pavlova dessert looks truly festive. Pile high with plump figs, dust with edible gold glitter and finish with jewel-like pomegranate seeds and redcurrants. It’s sure to impress all those around the table.

The pomegranate, known as a granada in Spanish, is excellent for supporting our wellbeing. These wonderful, juice-covered jewels are excellent for our digestion. Although not everyone likes to munch through the whole seed, they are a great source of fibre, and because of this, they help cleanse our digestive systems. Pomegranates also contain vitamins A and C, which together not only ward off the common cold but also keep our nervous and visionary systems in tip top condition.

Discover more festive ideas in A Happy, Healthy Christmas

Step inside Liz’s 75-page guide and enjoy 40 tempting festive recipes, with everything you need for your ultimate Christmas countdown. From festive foods and feasts, gut-friendly party fare and Boxing Day treats, enjoy Christmas with a wellbeing twist.

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Ingredients

    For the pavlova

    • 4 egg whites, room temperature
    • 160g icing sugar
    • 2 tbsp freeze-dried raspberries (optional)
    • 1 tbsp good balsamic vinegar
    • Handful of raspberries
    • 2-3 figs, halved
    • 150g redcurrants
    • 1 passion fruit, seeds and pulp
    • 1/2 pomegranate, seeds
    • Basil leaves
    • Gold glitter dust (from the cake decorating section of the supermarket)

    For the spiced crème fraîche

    • 500g crème fraîche
    • 1 tsp cinnamon powder
    • 1/2 tsp ground cloves
    • 1/2 tsp ground cardamom seeds
    • 1 orange, zest of all, juice of half

    Method

    1. Preheat the oven to 140°C/285°F/gas mark 1. Thoroughly clean and dry the bowl of your stand mixer, as egg whites will not whip if there is a trace of grease. You can give the inside a wipe with the cut face of a lemon and dry it with kitchen paper to be sure.
    2. Start by slowly whisking the egg whites until they start to fluff up, then gradually increase the speed to maximum. Whisk for five more minutes then add the sugar, a tablespoon at a time. When you’ve used all the sugar, keep whisking for another five minutes until the whites are stiff and shiny, and when you spread it around it keeps its shape.
    3. Gently fold in the dried raspberries, if using, and fold in the balsamic to give a ripple-like effect. The vinegar will give the meringue a soft, chewy centre.
    4. Line a baking sheet with baking parchment and spread the whites into a large circle, about 20cm round. Make sure to give it hills and valleys as you go; places for the berries and cream to tumble and hide.
    5. Bake in the oven for 1 1/2 hours, ten turn the oven off and leave to cool completely inside, with the door open just a crack. If you can’t do this, just take it out and cool on the worktop.
    6. Make the crème fraîche by stirring in the spices, orange zest and juice, then whisking gently. Cover and keep in the fridge until needed.
    7. Transfer the meringue to a serving dish and top with the crème fraîche, berries, basil leaves, a good dusting of icing sugar and gold glitter dust. use whatever berries you can.