Christmas pavlova pudding
Photo by Tamara West
I am always feeling a bit uncomfortable by the time we get to dessert. Desperate for a little taste of everything, I think this will now tick all my boxes. The classic Kiwi pavlova can be made in advance and stores well in the freezer or in an airtight container.
- Heat oven to 150C. Whisk the egg whites until they form soft peaks, gradually whisk in sugar a little at a time. Add the vinegar, vanilla and water and fold through. Spoon on to a sheet of non-stick baking paper. Place in the oven and cook for 1 hour. Turn the oven off, then leave the door slightly ajar with the aid of a teaspoon. Sneak off to bed.
- In the morning carefully peel paper off pavlova and store in a large airtight container.
- To serve, whip cream until stiff peaks form and spoon on top of pavlova. Scatter over strawberries. Warm pudding crumbs and brandy together in microwave until hot, allow to cool a little before spooning on top of pavlova. Dust generously with icing sugar.