Ingredient
9 large egg whites -- at room temperature
1 Pinch salt
375 grams caster sugar -- (13 ounce)
1 tsp corn flour
1 Pinch cream of tartar
1 tsp white wine vinegar
2 drops vanilla extract
icing sugar -- to decorate
450 gram mincemeat -- (jar) 1 pound jar luxury
For serving
600 ml heavy cream -- (1 pint) firmly whipped double cream
4 tbsp Amberdeur whisky liqueur
Method
1. Pre-heat the oven to 180 C/35O f/gas 4. Line a baking tray with greaseproof paper. Beat the egg whites with the salt in a very clean bowl until soft peaks form.
2. Continue beating while adding the sugar, until stiff and shiny. Sprinkle over the corn floor, cream of tartar, vinegar and vanilla extract and fold in gently
3. Spread the egg white mix onto the greaseproof paper. Flatten the top and smooth the sides Put it in the oven, reduce the heat to 150 C/300 F/gas 2 and cook for 20 minutes Turn off the Oven. leave the door slightly ajar and allow to cool.
4. This is your pavlova Invert it onto another sheet of greaseproof paper. Whip up the cream with the whisky liqueur and beat to stiff peaks. Spread the mincemeat evenly over the pavlova Spread Amberdeur cream on top of the mincemeat and roll up carefully. Slide onto a dish and sprinkle with icing sugar Decorate with a sprig of holly.
Description:
"A good, light alternative to Christmas pudding which isn't light on flavour"
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