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Brown sugar Pavlova with mince pies and sherry recipe

Brown sugar Pavlova with mince pies and sherry recipe

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Created by The Tesco Real Food team

This is the ultimate dessert to wow your guests with at Christmas. Top a brown sugar Pavlova with crumbled mince pies and homemade orange syrup for a festive showstopper. This is a great way to use up any leftover sherry you might have in the back of the cupboard. See method

  • Serves Serves 8-10
  • Takes 2 hrs 15 mins, plus cooling
  • 465 calories / serving
  • Vegetarian

Ingredients

  • 6 free-range, large egg whites
  • 250g light brown soft sugar
  • 100g caster sugar
  • 1 tbsp vanilla extract, plus 1 tsp for the cream
  • 2 tbsp cornflour
  • 1 tbsp white wine vinegar
  • 4 leftover mince pies

For the orange syrup

  • 3 large oranges
  • 50ml leftover sherry (we used Pedro Ximénez, but any will do)
  • 50g caster sugar

For the cream topping

  • 400ml double cream
  • 100g mascarpone
  • 1 tbsp vanilla paste

Each serving contains

  • Energy

    1945kj
    465kcal
    23%
  • Fat

    26g 38%
  • Saturates

    16g 80%
  • Sugars

    41g 45%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 49.9g Protein 5.3g Fibre 1g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Line a baking tray with baking paper.
  2. Whisk the egg whites with a pinch of salt until stiff peaks form. Slowly add the sugars, a tablespoon at a time, whilst whisking. Once finished, continue to beat for 3 mins until the sugar is dissolved and the mixture looks glossy. Fold in the vanilla extract, cornflour and white wine vinegar.
  3. Spoon the mixture into a heap on the baking paper. Using a pallet knife or large spoon, spread the meringue out to form a circle about 20-22cm diameter. (It will spread during cooking to about 26cm.)
  4. Place in the oven and immediately turn the temperature down to gas 2, 150°C, fan 130°C and cook for 1 hr 30 mins. After this, turn the oven off and leave the door slightly ajar, but leave the Pavlova inside until the oven has cooled completely – a few hours or overnight.
  5. While the Pavlova is cooking, prepare the orange syrup. Place the juice of 1 orange, rind of 2, and the sherry in a small saucepan. Stir in the caster sugar and place on a medium heat. Bring to a simmer and allow to cook for 5-7 mins to reduce the mixture to a syrupy consistency. Set aside to cool.
  6. For the topping, whisk the cream and mascarpone with the vanilla extract until soft peaks form, stir in the vanilla paste and set aside.
  7. Peel and slice or segment the remaining oranges. Crumble the mince pies into chunks.
  8. Spoon the cream over the cooled Pavlova. Top with the mince pies and oranges, then drizzle over the orange sherry sauce.

Tip: If you don’t have mince pies, you could try using chopped up chunks of Christmas pud.

Prep ahead: you can make the Pavlova the day before and keep it in an airtight container until ready to serve.

See more Christmas dessert recipes

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