Gail's Festive Christmas Pavlova

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Our festive Christmas pavlova
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Fruit Pavlova (makes 1 large Pavlova ) + extra small meringues for top
Ingredients:
300 g icing sugar sifted
300 g castor sugar
300 g egg whites
This equals to 6 egg or 7 egg whites depending on size.
I used jumbo eggs so it was 6 egg whites.
Method:
Beat whites in your stand mixer until thin cords start to form.
Slowly add scoop for scoop castor sugar.
The setting should be on low until all incorporated, about 4 to 5 mins.
Then with a spatula, stir in the icing sugar well.
Rub the meringue between your fingers, it should be smooth, and glossy and not grainy. Place in Piping bag with a star nozzle no. 867.
Then pipe swirls in a round circle on parchment paper the size of a dinner plate.
Pipe some extra dinner plate meringues in white then colour your egg whites with a drop if Crimson food colouring and pipe some small pink meringues, bake in slow oven 85C for 2 hours.
Turn off oven heat and leave in oven overnight.
Whip 250ml fresh cream until stiff.
Whip 1 pkt x 199 g marshmallow frosting mix according to directions.
I added 1 tsp strawberry essence and a drop of pink Crimson coloring to make it pink. Place both whipped cream and whipped marshmallow frosting in separate piping bags Add them both into a larger ziplock bag, cut the corner and pipe swirls around the pavlova.
It will come out as two colors.
Decorate with fresh red currants, cherries, blackberries and blueberries.
Add a few sprigs of mint and a drizzle of granadilla pulp to top.
Add your smaller meringues for decoration.
Lastly add sifted icing sugar (optional)
Prepared, tried and tested by Gail Haselsteiner
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