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Pavlova with Caramelised spiced mulled wine sauce

Kcal

300

Fat

14g

Carbs

32g

Protein

11g

Useful Information

Preparation Time –

5 mins

Cooking Time –

15 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 4 meringue nests
    from the supermarket

For the Caramel sauce:

  • 3 oranges
  • 1 cup sugar
  • ¼ cup water
  • A small squirt
    of fresh lemon juice
  • 1 glass red wine
  • 2 star anise
    spice, whole
  • 2 cinnamon
    sticks in pieces
  • 5-10 whole cloves
  • A pinch of salt

For the cream filling:

  • 500ml cream
    or whipped cream
  • Some toasted
    almond flakes to garnish

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    I came across this recipe on my search for the perfect Christmas lunch dessert. Sounds complicated to make, but is actually super simple (and you can cheat!). Pavlova is always popular, it is light, and the spiced caramel sauce contains all the flavours of Christmas in one. I recommend you make this dish once leading up to Christmas in order to make sure you get the flavours right. You can also make the whipped cream and sauce ahead of time and keep in the fridge. The ideal dessert for a busy day! 

    Cheeky Cheat Note: Don’t trouble yourself with making the meringue nests yourself, just buy them in the supermarket. 

    Can be made ahead of time! 

    Method

    • Peel the oranges using a vegetable peeler, set aside in a bowl.
    • In a pan over medium heat, gently warm up the water, sugar, salt and lemon juice until you bring it to a boil.
    • Keep boiling and stirring gently while the water starts to evaporate. This may take 5-10 minutes.
    • Once you have a relatively thick caramel colour sauce, take off the heat and add the wine, stir in quickly.
    • Put back on the heat and add your flavours – orange peel, cinnamon, cloves and star anise.
    • Keep stirring until the sauce heats up again and comes together.
    • This will take another 5 minutes.
    • Take off the heat and allow to cool.
    • Meanwhile, whip the cream to your desired consistency, and toast a few slices almonds in a pan over medium heat.
    • Also thinly slice the oranges horizontally (NOT to make wedges but cut across the top).

    To serve: place a meringue nest on a decorative dessert plate, spoon whipped cream on top, add a couple of slices of orange, add another hat of cream, drizzle a good amount of caramel on top and around sides. Serve with toasted almonds.

    Happy Christmas! 

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