Christmas Pavlova
Please note: Because of the amount of cooking and setting time, it’s best to make the pavlova base the night before you’d like to serve it. Preheat oven to 250 F. Using a pencil, trace around an...
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Cooking tools:
- Stand mixer
- Hand mixer
- Food processor
- Pastry brush
- Whisk
- Cake pan
- Baking sheet
- Parchment paper
- Spatula
- Mixing bowl
- Plate
- Oven
- Measuring cup
- Measuring spoon
- Pencil
Ingredients
- 6 egg whites at room temperature
- 1 1/2 cups caster (superfine) sugar (do not use granulated sugar)
- 3 tsp. cornstarch
- 1 1/2 tsp. cream of tartar
- 3/4 cup whipping (heavy) cream
- ½ cup frosty dried cherries, fresh cranberries or fresh raspberries
- Frosty orange slices and rosemary sprigs
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