Our Christmas Pavlova is a festive dream, topped with billowy whipped cream, juicy blackberries and raspberries, pops of ruby-red pomegranate arils, and finished with Seed + Stow Dried Orange Slices. A generous drizzle of homemade cranberry syrup ties it all together with a sweet-tart shine. This classic Christmas dessert is a must-have on your Christmas Day menu.

For the pavlova
180g egg whites (room temperature)
300g caster sugar
5ml white vinegar
15g corn flour
1 tsp vanilla bean paste

1. Preheat your oven (top and bottom heat) to 130 degrees celsius. 
   
2. Prepare your mixing bowl, beaters and spatula by wiping them down with a splash of white vinegar on a piece of paper towel. This removes any residue which could affect your egg whites. 
3.  Whisk egg whites with a hand held electric mixer for 4-5 minutes on medium speed, until soft peaks form.
4.  Gently warm up the sugar, by giving it a few quick bursts in the microwave.
5. Add the sugar to the egg whites slowly, one tablespoon at a time while continuously whisking for another 5 minutes.
6. Once all of the sugar has been mixed in, continue whisking for another 8-10 minutes until the mixture is firm, glossy and when you rub a small amount between your fingers you can't feel any sugar granules. If you can still feel granules, whisk for an additional 2-3 minutes. 
7. On a low speed, whisk in the vinegar and vanilla paste, followed by the cornflour. 
8. Line a baking tray with baking paper, and draw a 20cm circle using a dinner plate. Turn the paper over so that side with the ink is facing down on the tray.
9. Pile the mixture onto middle of the circle, using an offset spatula to shape the mixture into a dome shape.
10. Use the spatula to glide around the outside of the dome and flatten it to a smooth slope. 
11. Next use the spatula to create a flat top, and create a small dip in the middle of the pavlova, approximately 3cm wide. 
12. Finally use the spatula to create decorative ridges, sliding the spatula from the base, up the side and finishing in the small dip. Excess mixture will drag and can be smoothed into the dip. Continue this technique the whole way around your pavlova, continuously smoothing over the top where the dip was. 
13.  Reduce your oven temperature to 90 degrees celsius and place in the oven for 90 minutes to 2 hours or until crisp, but not coloured. Don’t open the oven door while it is baking. Turn off the oven and allow it to cool in the oven, ideally overnight.
    I have a 90cm wide oven, and find it is a slow bake, which takes 2 hours. If you have a small or powerful oven, opt for the 90 minute cook time. 

Cranberry Syrup
1/2 cup of sugar
1/2 cup of water
1 cup of cranberries, roughly chopped (I used frozen, and allowed them to defrost)

1. In advance, make your cranberry syrup by adding all ingredients to a saucepan and simmering over a low heat for 15 minutes, stirring occasionally.
2. Strain the syrup through a piece of clean muslin cloth into a small jug or container, squeezing the cranberries to extract all of their flavours. Allow to cool. 
   

To prepare for serving
300ml thickened cream
1 tbsp icing sugar
1 tsp vanilla bean paste
1 punnet of fresh raspberries
1 punnet of fresh blackberries
Pomegranate arils 
Seed + Stow Dried Orange Half Slices
Cranberry syrup (recipe above)
 

1.  Whisk the cream in a bowl for 3-4 minutes, until soft peaks form.
2. Carefully transfer the pavlova base to your serving plate. 
3. Top the pavlova with the freshly whipped cream, taking it almost to the edge, in a circle. 
4. Next, arrange the raspberries and blackberries on top of the cream, alternating and filling all of the gaps. 
5. Using your Seed + Stow Dried Orange Half Slices, snap them in half to create quarters, and tuck them in between the berries to make a crown.
6. Sprinkle the pomegranate arils over the top.
7. Finally, top with a drizzle of the cooled cranberry syrup. You should have some left over, which you can use on different desserts or in our Christmas Cranberry Collins cocktail.
8. Serve right away.

Serves 8.