Published On: Thu, Oct 1st, 2020

Winter fruit and nut pavlova

Enjoy a winter treat with this winter fruit and nut pavlova by Clarence Court Eggs!

Enjoy a twist on a classic with this winter fruit and nut pavlova, perfect as a dinner party dessert or snack if you just love eating meringue!

winter fruit and nut pavlova

Winter fruit and nut pavlova



  • 6 large Clarence Court Burford Brown egg whites (keep the yolks in the fridge for another day)
  • 300 g caster sugar
  • a pinch of sea salt
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 50 g pecans
  • 300 ml double cream
  • 1 tsp vanilla bean paste
  • 200 g mixed berries (red currants, raspberries)
  • 1 clementine or tangerine, peeled into segments
  • 4 figs, quartered
  • 4 tbsp sweetened chestnut purée ground cinnamon


  1. Preheat the oven to 120°C/Gas Mark ½. Line a baking sheet with greaseproof paper and draw a 30cm (12in) circle on it as a template.

  2. Place the egg whites in a large, spotlessly clean mixing bowl and whisk with a hand-held or freestanding electric mixer until stiff peaks have formed. Add the caster sugar a spoonful at a time, whisking the whole time, then add the salt and vanilla. Continue to whisk for around 8 minutes, or until all the sugar has dissolved and the mixture is smooth. To test this, take a pinch of mixture between your finger and thumb and rub together – if it’s a little gritty continue mixing.

  3. Spoon the mixture onto the lined baking sheet using the back of the spoon to create peaks. Place the pavlova in the oven for around 1 hour and 20 minutes or until set and crisp. Once baked, switch off the oven and allow the oven to cool down completely. Once cooled, you can keep the pavlova in an airtight box for around 3 days in a cool, dark place.

  4. About 30 minutes before you’re ready to serve, remove the pavlova from the oven. Preheat the oven to 200°C/Gas Mark 6.

  5. Line a small roasting tin or baking sheet with greaseproof paper. Rinse the pecans under cold water in a sieve and tip into a roasting tin while wet, then sprinkle over 1 tbsp icing sugar, toss together and bake in the oven for around 15 minutes until toasted and crunchy.

  6. Meanwhile, pour the cream into a large mixing bowl with the remaining icing sugar and vanilla bean paste. Whisk to soft peaks and set aside.

  7. Wash the fruits and quarter the figs. Place the pavlova on a serving plate or board, then spoon over the cream. Spoon the chestnut purée on top and arrange over the fruit. Scatter over the caramelised pecans and dust over a little ground cinnamon.

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