Mulled Spiced Pavlovas Recipes

Steps:

• First make the meringues. Heat the oven to 140C/120C fan/gas 1. Line a baking sheet with baking paper. Using a pestle and mortar or spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tbsp at a time, until you have a stiff, shiny mixture. Fold in the cornflour, vinegar, vanilla, spice mix and orange zest.
• Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. Bake for 50 mins until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 mins. Finish cooling on a wire rack. I f making ahead, store in an airtight container for up to three days or freeze for up to one month.
• For the figs, put all the ingredients except the figs in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 mins. Reheat the liquid, pour over the figs, then leave overnight or at least until cool. Drain the figs, reserving the liquid, then thickly slice each into 2-3 pieces.
• To make the sauce, put 125ml of the reserved fig liquid and sugar in a pan. Stir over a low heat until the sugar has dissolved, then whisk in the cocoa and chocolate. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature.
• To assemble, spoon a little crème fraîche onto each pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
• Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
• Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

Steps:

• Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.

Steps:

• To make pavlova.
• Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
• Mixture must stand in peaks.
• Pile mixture onto a buttered large plate,eg dinner plate size.
• On top of this mixture make a dip-- this is where the custard filling will go later.
• Put in preheated oven 150 C for 30minutes.
• Reduce heat to 110 C and bake for further 45minutes.
• After this time, turn off oven and let pavlova cool in oven.
• To make the custard filling: Put fruit salad into a small pan on the stove top.
• Bring to boil,add cornflour dissolved in water to thicken mix.
• Lastly add the beaten egg yolks and butter.
• Cook on medium heat for a few minutes till mixture is thick.
• Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
• When the custard is cold, place in the"dip" on top of the pavlova.
• Top with whipped cream.
• Add passionfruit (optional) to decorate if you like.