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- Level
- easy
- Prep Time
- 35 mins
- Total Time
- 5 h
- Serves
- 8
Ingredients
- For the pavlova:
- 4
- large egg whites
- 1 ¼ cups
- granulated sugar
- 300 mL
- 2 tsp
- cornstarch
- 10 mL
- 1 tsp
- fresh strained lemon juice
- 5 mL
- 1 tsp
- vanilla extract
- 5 mL
- ½ tsp
- cinnamon
- 2.5 mL
- Freshly grated nutmeg to taste
- To assemble:
- 1 ½ cups
- 35% cream
- 360 mL
- 1 tbsp
- icing sugar
- 15 mL
- ½ tsp
- vanilla extract
- 2.5 mL
- ¼ tsp
- rum extract
- 1.25 mL
- ¼ tsp
- cinnamon
- 1.25 mL
- Freshly grated nutmeg to taste
- 6 or 7
- clementines, peeled and halved crosswise, or segmented
- Mint sprigs to garnish
Directions
Step 1
For the pavlova, position the oven rack in the centre position. Preheat the oven to 135°C (275°F). Trace an 8-in (20 cm) circle with pencil, using a cake tin as a guide, on a sheet of parchment. Set on a baking sheet, pencil-side down.
Step 2
Using a stand mixer fitted with the whisk, whisk egg whites on medium-high speed until very frothy, about 3 mins. With the motor still running, slowly add sugar, 1 tbsp (15 mL) at a time, until fully combined after each addition. Continue whisking until stiff and glossy, 5 to 7 mins. Scrape down sides of bowl, then whisk in cornstarch, lemon juice, vanilla, cinnamon and nutmeg on medium-high speed until fully combined, 1 more min. Spoon mixture onto prepared baking sheet, spreading to fit circle and pushing outer edges upwards to make a slight well in the centre.
Step 3
Bake on the centre rack until dry to the touch, 1 hr 25 mins. Turn off heat and cool completely inside of the oven, for about 3 hrs.
Step 4
To assemble, whisk cream with sugar, extracts and spices in a large bowl until soft peaks form, 1 to 2 mins. Gently peel parchment from bottom of pavlova, then set on a cake plate. Top with cream and clementines. Garnish with mint sprigs. Serve immediately.
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