Brown sugar Pavlova with mince pies and sherry recipe
Created by The Tesco Recipes team
This is the ultimate dessert to wow your guests with at Christmas. Top a brown sugar Pavlova with crumbled mince pies and homemade orange syrup for a festive showstopper. This is a great way to use up any leftover sherry you might have in the back of the cupboard.
See method- Serves 8-10
- Takes 2 hrs 15 mins, plus cooling
- 465 calories / serving
Ingredients
- 6 free-range, large egg whites
- 250g light brown soft sugar
- 100g caster sugar
- 1 tbsp vanilla extract, plus 1 tsp for the cream
- 2 tbsp cornflour
- 1 tbsp white wine vinegar
- 4 leftover mince pies
For the orange syrup
- 3 large oranges
- 50ml leftover sherry (we used Pedro Ximénez, but any will do)
- 50g caster sugar
For the cream topping
- 400ml double cream
- 100g mascarpone
- 1 tbsp vanilla paste
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 465.0kcal
- Fat
- 26g
- Saturates
- 16g
- Salt
- 0.3g
- Sugars
- 41g
of the Reference intake
Carbohydrate 49.9gProtein 5.3gFibre 1.0g
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Method
- Preheat the oven to gas 3, 170°C, fan 150°C. Line a baking tray with baking paper.
- Whisk the egg whites with a pinch of salt until stiff peaks form. Slowly add the sugars, a tablespoon at a time, whilst whisking. Once finished, continue to beat for 3 mins until the sugar is dissolved and the mixture looks glossy. Fold in the vanilla extract, cornflour and white wine vinegar.
- Spoon the mixture into a heap on the baking paper. Using a pallet knife or large spoon, spread the meringue out to form a circle about 20-22cm diameter. (It will spread during cooking to about 26cm.)
- Place in the oven and immediately turn the temperature down to gas 2, 150°C, fan 130°C and cook for 1 hr 30 mins. After this, turn the oven off and leave the door slightly ajar, but leave the Pavlova inside until the oven has cooled completely – a few hours or overnight.
- While the Pavlova is cooking, prepare the orange syrup. Place the juice of 1 orange, rind of 2, and the sherry in a small saucepan. Stir in the caster sugar and place on a medium heat. Bring to a simmer and allow to cook for 5-7 mins to reduce the mixture to a syrupy consistency. Set aside to cool.
- For the topping, whisk the cream and mascarpone with the vanilla extract until soft peaks form, stir in the vanilla paste and set aside.
- Peel and slice or segment the remaining oranges. Crumble the mince pies into chunks.
- Spoon the cream over the cooled Pavlova. Top with the mince pies and oranges, then drizzle over the orange sherry sauce.
- you can make the Pavlova the day before and keep it in an airtight container until ready to serve.
- Tip: If you don’t have mince pies, you could try using chopped up chunks of Christmas pud.
- See more Christmas dessert recipes
