Mulled Pear & Pistachio Pavlova
‘This is a showstopper dessert and a recipe I return to every Christmas. The meringue will be crispy on the outside, soft and mallowy on the inside, and it contrasts perfectly with the tartness of the pears, the billowy cream and the crushed pistachios. You can make the meringue and pears in advance, but make sure you prepare the cream just when you are going to construct and serve the pavlova.’
Serves: 6
For the meringue:
● 6 egg whites
● 350g caster sugar
● 1½ tsp cornflour
● 1½ tsp white wine or cider vinegar
● 40g pistachios
For the mulled pears:
● 1 bottle (750ml) red wine
● 500ml water
