Christmas Pavlova

Recipe and photo: Anne Faber - Anne's Kitchen

Preheat the oven to 120°C fan.

Place the egg whites with a pinch of salt in a bowl and whisk until stiff. Gradually add the sugar, one spoonful at a time, whisking for 30 seconds between each addition. Continue whisking until the meringue is stiff and glossy. Add vinegar, cornstarch and vanilla extract and mix again.

Place a sheet of baking paper on the work surface and trace a 23 cm plate onto it. Transfer the paper to a baking tray and spread the meringue within the circle in a wreath shape, smoothing the top slightly.

Bake the meringue for 90 minutes. Switch off the oven and leave the pavlova to rest inside for another 2 hours.

Meanwhile, prepare the pears: combine red wine, sugar and spices in a saucepan and bring to a simmer. Peel the pears, remove the core and cut into 2 cm pieces. Add to the wine and simmer for about 20 minutes until tender. Let cool in the wine for at least 2 hours.

For the cream, whip the cream with sugar and grated tonka bean until stiff. Fold in the yogurt and chill until serving.

To assemble, spread the cream over the pavlova, spoon the pears on top, sprinkle with pomegranate seeds and finish with mint leaves.