French Christmas Pavlova is a fabulously impressive dessert that is both mouth watering, heart melting, light, and adds a little French savoir to your Christmas celebrations or for any special occasion.

The recipe has been generously provided by Jeanne Guillard.

Ingredients

6 egg whites

1 1/2 teaspoons of white vinegar

3 tablespoons of cornstarch

300grams sugar

1 vanilla pod

250ml cream

300g creme de marron (chestnut spread – found in speciality Australian stores or France at Home)

6 pears

Sugar / butter

Method

Preheat the oven to 150 degrees

Line a baking sheet with parchment paper. Beat the egg whites with the vinegar until stiff peaks form. When they begin to stiffen, gradually add the cornstarch and sugar. Continue beating until the mixture is firm and glossy. Spread the meringue onto the baking sheet in a thick disc. Reduce the oven temperature to 120°C (250°F) and bake for 1.5 hours. Turn off the heat and let the pavlova cool in the oven so that it retains its shape and doesn’t collapse.

Preparing the topping

Peel the pears. Cut three pears into cubes and caramelise them over high heat in a little butter and sugar. Set aside. Cut the three remaining pears in half and caramelise them as well in a little butter and sugar. They should be caramelised (golden and slightly soft and buttery) but not overcooked so they can stand whole on the pavlova. Whip the cream until stiff peaks form. Gently fold in 200g of chestnut cream.

Decorating the Pavlova

Gently spread 100g of creme de marron over the pavlova. Cover with the pear cubes (reserve a few for decoration). Cover with the whipped cream ensemble. Arrange the pear halves and remaining pear cuges on top of the whipped cream. Voila!

With thanks to Jeanne Guillard for her marvellous dessert.

Christmas, French Kitchen, Lifestyle

French Christmas Pavlova

kim cotton