Wondering what to do with those leftover mince pies? The flavours work well in a festive pavlova.
For the meringue
- 4 egg whites
- 220 g caster sugar
- 2 tsp cornfl our
- 2 tsp apple-cider vinegar
- 2–3 mince pies, plus extra to decorate
For the citrus cream
- 150 ml clementine juice
- 50 ml lemon juice
- 1 egg and 2 egg yolks
- 100 g granulated sugar
- 150 g unsalted butter, cut into small pieces
- 300 ml double cream
You will need
- Large baking tray, lined with parchment
1. Heat the oven to 130°C.
2. Whisk egg whites to stiff peaks. Add in the sugar, 1 tbsp at a time and whip until light and fluffy. Fold in the cornflour and vinegar, and mix. Gently fold the broken pieces of mince pie through meringue– don’t over mix, as the fat from the pies can break down the meringue. Tip onto the lined baking tray and spread into a 22 cm round, making a dip for the filling.
3. Bake for 10 minutes, then turn the oven down to 100°C and continue to bake for a further 90 minutes. Turn off the heat and let the meringue cool in the oven.
4. Meanwhile, make a curd by whisking the citrus juices, egg, yolks and sugar until just mixed, then whisk over a pan of simmering water until thickened. Add in butter and continue to whisk until thick, around 5 minutes. Remove and chill.
5. Whip the cream to soft peaks and fold through half the clementine curd (use the other half over the festive period). Spoon the cream on top of the meringue and decorate with more mince pies and some clementine or orange zest.
Serves 12 • Ready in 2 hr, plus cooling