CHRISTMAS SHOWSTOPPER: GINGERBREAD PAVLOVA
This easy to assemble gingerbread pavlova is a Christmas Showstopper! The ginger flavoured meringue is topped with spiced, sticky cubes of Jamaican ginger cake, whipped cream & caramel sauce to make a simple but showstopping and tasty dessert. Serve up in style using our Honeybourne Bright Cake Serving Set.
SERVES:
8
PREP TIME:
30 minutes
COOKING TIME:
1 hour + overnight
INGREDIENTS:
For the meringue
5 egg whites
275g caster sugar
1 tsp ground ginger
1 tsp cornflour
For the topping
350ml double cream, whipped to soft peaks
50ml Carnation caramel drizzle
1 x Jamaican Gingerbread, cut into cubes
For the candied fruit
2 lemons, 1 sliced into semi-circles, the other juiced
1 knob of ginger, sliced (skin on)
50g granulated sugar
METHOD:
To make the candied fruit
1 - In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer over a medium-low heat and add lemon and ginger slices in a single layer.
2 - Simmer over medium-low heat, uncovered, for around 15 minutes, gently flipping once or twice during the cooking process.
3 - Transfer the lemon and ginger slices to baking parchment and leave to cool.
To make the meringue
1 - Preheat the oven to 140°C / 120°C fan / 250F. Line a baking tray with baking parchment and draw a 20cm/8in diameter circle in the centre. This will act as your template when spooning the meringue.
2 - Whisk the egg whites until they form stiff peaks. This should take around 3-5 minutes. Slowly whisk in the caster sugar, a spoonful at a time, until the mixture is thick and glossy. Mix in the cornflour and ground ginger until just combined. Be careful not to over-whip as this may make your meringue mixture runny.
3 - Spoon the meringue onto the circle you’ve marked on the baking parchment. Using the back of a spoon, smooth the meringue upwards to give the pavlova height when baked.
4 - Take a knife and using an upward motion, run the knife around the outside of the meringue, sweeping from the bottom to the top to create lines around the whole meringue.
5 - Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven overnight to properly dry out.
1 - Preheat the oven to 140°C / 120°C fan / 250F. Line a baking tray with baking parchment and draw a 20cm/8in diameter circle in the centre. This will act as your template when spooning the meringue.
2 - Whisk the egg whites until they form stiff peaks. This should take around 3-5 minutes. Slowly whisk in the caster sugar, a spoonful at a time, until the mixture is thick and glossy. Mix in the cornflour and ground ginger until just combined. Be careful not to over-whip as this may make your meringue mixture runny.
3 - Spoon the meringue onto the circle you’ve marked on the baking parchment. Using the back of a spoon, smooth the meringue upwards to give the pavlova height when baked.
4 - Take a knife and using an upward motion, run the knife around the outside of the meringue, sweeping from the bottom to the top to create lines around the whole meringue.
5 - Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven overnight to properly dry out.
6 - The next day, gently peel off the baking parchment and place on a cake stand ready to serve.
7 - Whip your double cream and add this to the top of your pavlova, giving it height.
8 - Drizzle over the caramel sauce and then top with the gingerbread, and finally the candied lemon and ginger.
9 - Use a cake knife and slice to cut and serve the pavlova immediately.
6 - The next day, gently peel off the baking parchment and place on a cake stand ready to serve.
7 - Whip your double cream and add this to the top of your pavlova, giving it height.
8 - Drizzle over the caramel sauce and then top with the gingerbread, and finally the candied lemon and ginger.
9 - Use a cake knife and slice to cut and serve the pavlova immediately.
Notes
1 - The meringue itself can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.
2 - Add the cream and toppings right before serving for the best flavour and texture.