4 egg whites
1 cup caster sugar
1 tsp vanilla extract
2 1/2 tsp cornflour
1 3/4 cups thickened cream
1/4 cup white crème de cacao liqueur
1 vanilla bean, seeds only
White chocolate shavings - optional
375g berries of choice, we used red currants, raspberries, pomegranate seeds etc...
Preheat the oven to 150˚C (130˚C fan forced)/300˚F
Line 2 baking trays with greaseproof paper.
Rub the bowl and whisk of the electric mixer with the cut side of the lemon (the acid in lemon helps to make sure the bowl is extra clean and stabilise the egg whites).
Lightly whisk the egg whites before adding the sugar gradually, whisk until the sugar has dissolved and the mixture is thick and glossy.
Add the vanilla and sieve over the cornflour, whisk until combined.
Spoon 12 mounds of the mixture onto the lined trays – 6 on each tray or one large whole pavlova.
Bake for 1 hour, swapping the trays around after 30 minutes. Turn the oven off and cool in the oven for 1 hour before removing and cooling completely.
Whip the thickened cream with the white chocolate liqueur and vanilla seeds using the electric mixer or electric beaters until soft peaks form. Tap the top of the Pavlovas to collapse slightly and dollop heaped spoonfuls of the white chocolate cream into the crevices.
Top with berries and dust with icing sugar... Christmas heaven!