Can you believe it’s only two sleeps until Christmas? And for those of you panicking at home because you haven’t finished Christmas shopping, you still need to get food, heck you still need to decide what to even make for Christmas feasting – spare a thought for me. Scandinavians celebrate on Christmas eve, so for me the big shebang is tomorrow. Tomorrow! PANIC!

Well, luckily, I’m on pavlova duty.

I don’t know if I should take the credit because I’m just kick ass at making pavlova (right?), or maybe it’s just an awesomely easy recipe (I’d like to think the former hah) but I get pavlova duty most years and as I type, the pavlova for tomorrow is baking in the oven and I just know it’ll be perfect. Nice thick base, crispy shell, spongey innards… love. Oh, the photo above is from last year, if anyone’s confused.

So, stress aside, are you guys ready for Christmas? I am so ready. My kids are getting a million presents from us and if Christmas doesn’t just bring its butt over here soon, the present count will go through the roof. Privileged children of this generation, as if they don’t already have enough toys and clothes and just shit, but somehow every other thing I see in the shops I’m like “oh Sam would love that!” and although Sofi isn’t really at an age to “love” stuff yet (except that sorceress Peppa Pig who’s wiggled her way into Sofi’s sphere of consciousness and Oddbods – have you seen Oddbods? Even I love them!) she still gets a present for every one Sam gets. So that’s a heap of fancily wrapped crap under our tree.

So bring it on I say. Let’s eat and be merry!

4 large egg whites
1 cup caster sugar
1 teaspoon vinegar
1/2 tablespoon corn flour
300mL whipping cream
Fruits of your choice
  1. Pre-heat oven to 120°C/250°F.
  2. On a sheet of parchment/baking paper, draw an 8″ diameter circle. Turn over, or place another sheet on top but make sure you can still see the circle.
  3. Separate egg whites from the yolk and place in a large mixing bowl.
  4. Beat at a medium to high speed until soft peaks form. This should be quite fast.
  5. Slowly add in the sugar while still beating and continue to beat until stiff peaks form. Your mixture should now be a smooth meringue.
  6. Sprinkle vinegar and corn flour over the mixture and fold in with a spatula.
  7. Using a spatula, spoon the mixture onto the prepared baking tray and baking paper keeping the meringue inside the circle. Smooth over and try to make the outside edges slightly higher than the inside edges.
  8. Bake meringue in oven on a middle shelf for 90 minutes. After 90 minutes, turn off the oven, leave the oven door slightly open and leave pavlova to cool for 2 hours or over night if possible.
  9. When ready to serve, beat the whipping cream in a large bowl until it becomes firm enough so that it can hold itself up. Spread across the top of the pavlova.
  10. Decorate with fruits of your choice.
Serves 6-8.

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