Ingredients

For the pavlova:

• 6 medium egg whites
• 310g caster sugar
• 1 dash vanilla

For the clementine cream:

• 250ml single cream
• Dash vanilla essence
• 2 clementine zest

To garnish:

• 3 clementines
• Mint sprigs

Method

 For the pavlova:

1. Preheat your oven to 100C/80C fan.
2. To make the pavlova, into the bowl of your Kenwood kMix fitted with the whisk attachment, add the room temperature egg whites and whisk for a few minutes until they have doubled in size and are white and frothy.
3. At this point, begin to add the sugar, a tablespoon at a time.
4. Whisk until thick white, and glossy.
5. Finally, add the vanilla and mix through.
6. Spoon the meringue out onto a lined baking sheet and create a large round pavlova with a slight hollow in the centre so it can hold the filling.
7. Place this in the preheated oven and bake for 80 mins.
8. Once baked, turn off the oven leaving the pavlova inside and allow it to cool overnight if possible.

For the clementine cream:

1. Simply whisk the cream and zest in the Kenwood stand mixer until thick and keep cold until needed.

To assemble:

1. Place the meringue onto the serving stand, spoon the clementine cream on top and garnish with fresh clementines and fresh mint. Enjoy!