Gold-dusted mixed berry pavlova recipe
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.
Liz explains how to make holiday decorations and homemade gifts for the ultimate personal touch. Plus discover the best drinks to serve family and friends – from mulled wine to mocktails, kombucha cocktails and more. It’s your go-to guide for surviving the season stress-free!
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the crème fraîche by stirring in the spices, orange zest and juice, then whisking gently. Cover and keep in the fridge until needed.
- 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.