Looking for the best pavlova recipe? This one made the cover of our December mag! With festive pavlova toppings, it’s perfect for any celebration.For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
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Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add sugar, 1 tbs at a time, whisking well after each addition, until sugar completely dissolves and mixture is thick and glossy. Add the cornflour and vinegar and stir to combine.
Spoon meringue onto the lined tray and use a palette knife to shape into a disc, using the circle as a guide. Smooth the side.
Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.
Combine the raspberries, strawberry, peach and half the cordial in a medium bowl. Set aside for 10 mins to develop the flavours.
Use an electric mixer to whisk the cream, crème fraîche, icing sugar and remaining cordial in a medium bowl until soft peaks form.
Place the pavlova on a large serving platter. Top with the cream mixture and raspberry mixture. Sprinkle with pomegranate and pistachio and serve immediately.
Serve with thyme sprigs
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