Over the last few months I have put Camera & Clementine on the back burner, but it has not been out of sight out of mind. I have been extra busy with weddings during late autumn and early winter. Plus I have had a load of recipe deadlines to finish before Christmas for Kitchen Garden Magazine and Amateur Magazine. They are now almost completed, just in time for me to share some of my favourite Yuletide recipes!

First up is this fabulous Chocolate Winter Berry Pavlova! It looks so majestic on the Christmas table, yet it is in fact quite quick to assemble – making you look like a domestic god/goddess without breaking a sweat.

Pavlovas are an Australian favourite at any time of the year, but when topped with a vibrant selection of winter berries and cranberry coulis, it just screams Christmas! (or ‘The Holidays’ if you are state-side)

You can choose to decorate and flavour this indulgent pavlova with many types of fruit, use whatever you have available, it will be delicious regardless.

 

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Winter Berry Pavlova

Serves 10-12

 

For the meringue: 

6 organic eggs, separated 

300g/7oz caster sugar 

1 tbsp coco powder 

 

For the filling: 

400ml double cream, whipped 

300g/7oz mixed berries (we used cherry, cranberries, raspberries and brambles) 

50g/2oz dark chocolate, chopped 

 

For the coulis 

200g/7oz cranberries 

100g/3.5oz raspberries 

100g/3.5oz golden caster sugar 

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1. Preheat the oven to 150°C/Fan 140°C/gas 2.
2. Place the egg whites in a large clean bowl, then whisk at high speed until they start to form firm peaks. With your mixer still running, gradually add the sugar, a little bit at a time. Continue to whisk for 5-7 minutes more until the meringue is glossy and smooth. Sift the coco powder into the mixture, and gently mix in. (you can leave it streaky for a nice effect) Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each dollop into a circle about 20cm in diameter.
3. Put both trays into the oven and bake for 1 hour and 15 minutes until the meringue edges are slightly cracked. Turn the oven off and leave the meringues to cool completely inside the oven.
4. Meanwhile make the coulis. Place the cranberries and raspberries into a saucepan with the sugar. Set over a medium heat, mashing a little with a spoon until the sugar has dissolved.
5. Heat for 5 minutes, then strain through a sieve, discarding the seeds. Refrigerate until ready to serve.
6. Once the meringue has cooled, place one disc on a cake stand and spoon a big spoonful of the whipped cream on top, spreading it out to the edges. Scatter a handful of berries onto the cream, then place the second meringue disc on top. Top it with the remaining cream and decorate with more berries and the chopped chocolate. Drizzle over the coulis and serve.