Hugrún's Recipes
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Desserts

Christmas pavlova

Source
evalaufeykjaran.is (Eva Laufey Kjaran)
Oven
100 °C100 °C (200 °F)

Ingredients

Meringue base

  • 6 egg whites
  • 150 g caster (superfine) sugar5½ oz caster (superfine) sugar
  • 150 g light brown sugar5½ oz light brown sugar
  • 1 tsp white vinegar
  • 1 tsp vanilla extract or essence
  • a pinch of salt

Daim cream topping

  • 200 ml whipping cream¾ cup whipping cream
  • 2–3 tbsp icing sugar
  • 1 tsp vanilla extract or essence
  • 100 g Daim chocolate (Daim is a Swedish chocolate-coated almond butter-crunch bar; Heath or Skor bars work too.)3½ oz Daim chocolate (Daim is a Swedish chocolate-coated almond butter-crunch bar; Heath or Skor bars work too.)
  • fresh berries
  • dark chocolate

Method

Meringue base

  1. Whisk the egg whites with the salt. Combine both sugars and add them in three batches, whisking well after each.
  2. When the meringue is stiff, whisk in the vinegar and vanilla.
  3. Heat the oven to 100°C. Draw a circle about 24 cm across on baking paper and spread the meringue inside it.Heat the oven to 200 °F. Draw a circle about 9 in across on baking paper and spread the meringue inside it.
  4. Bake for 90 minutes.
  5. Then switch the oven off, open the door and leave the meringue inside to cool for at least 3 hours.

Daim cream topping

  1. Whip the cream, adding the icing sugar and vanilla as you go.
  2. Chop the Daim very finely and fold it into the cream with a spatula.
  3. Spread the cream over the meringue and top with as many fresh berries as you like.
  4. Finish with a scattering of chopped dark chocolate.

Notes

  • It's best to bake the meringue the day before you assemble and serve the cake.