Celebrate the festive season with Chef Matt Williamson's spiced pavlova.
By Matt Williamson
55 minutes | serves: 10
Looking for a lighter pudding that's still a perfect show stopper? Field Doctor chef Matt Williamson shares his favourite way to spice up a traditional pavlova.
Bonus tip: sticking to recommended portions keeps this dish delightfully low FODMAP! You can opt for lactose-free double cream to keep this dish dairy-free, too.
½ tsp ground cinnamon
1 tsp ground mixed spice, plus a pinch to sprinkle
6 free-range egg whites
300g golden caster sugar
2 tsp cornflour
50g hazelnuts, roughly chopped (GOS)
50g dried cranberries (fructan)
200ml double cream (or lactose free alternative if you need it to be entirely lactose free)
1 orange, peeled and thinly sliced &
½ the zest finely grated
2 tbsp marmalade (30g)
Heat the oven to 130C and line a baking tray with baking paper, then use a 20cm - 24cm cake tin to draw a circle as a template.
Whisk the egg whites until thick and foamy, then whisk in the sugar, 2 tbsp at a time, and continue to whisk all the sugar is used up, then add the spices and cornflour until just combined.
Spoon the meringue into the centre of the circle on the baking tray, and spread it out to the edges with a butter knife. You can swirl and shape the meringue at this point.
Bake for 15 minutes, then lower the oven temp to 100C and cook for a further 45 minutes. Turn the oven off and allow the pavlova to cool for a couple of hours (overnight ideally) to help prevent cracking.
To serve, put the cream, and the zest of ½ the orange in a clean mixing bowl and whisk till you get soft peaks.
Drizzle the marmalade over the pavlova. Top with the cream.
Just before serving, top with the orange slices and sprinkle with the nuts, cranberries and a pinch of mixed spice.