Centrepiece Pavlova | Donna Hay
We’ve made the most spectacular festive centrepiece edible by giving your favourite pavlova a stunning brown sugar makeover.
Ingredients
- 280ml eggwhite (about 8 eggs), at room temperature
- 2¼ cups (500g) caster (superfine) sugar
- ¼ teaspoon cream of tartar
- 125g blackberries or blueberries
- 125g cherries, pitted and halved
- 50g dark (70% cocoa) chocolate, chopped
- ¼ cup (60ml) pure cream
- 300ml double (thick) cream
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