Name: Adam Liaw’s pavlova Barbara
Cook time: 2 h 30 min
Yield: 8-10
Cuisine: Modern Australian,Middle Eastern
Ingredients: 6 egg whites; 450g icing sugar mixture; 1 tsp cornflour; ¼ tsp cream of tartar; a pinch of salt; 1 tsp ground cinnamon; 2 cups pitted cherries,halved; 1 cup apricots,quartered; ½ cup pomegranate arils; ¼ cup crushed pistachios; ¼ cup chopped walnuts; ½ tsp sugar-coated fennel seeds (from Indian grocers,optional)

The pavlova Barbara’s decorations are inspired by the pudding known as burbara.William Meppem

Time:2 hours +Serves:8-10

This is based on a Palestinian Christian dessert,made to celebrate St Barbara’s Day on December 4,that’s similar to a rice pudding but made with wheat,dried fruits and nuts. This version takes those flavours and combines them with fresh fruit for a Christmas pav with a difference.

Ingredients

6 egg whites
450g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
a pinch of salt
1 tsp ground cinnamon
2 cups pitted cherries,halved
1 cup apricots,quartered
½ cup pomegranate arils
¼ cup crushed pistachios
¼ cup chopped walnuts
½ tsp sugar-coated fennel seeds (from Indian grocers,optional)

VANILLA CREAM

450ml thickened cream,whipped
1 tsp vanilla extract

Method

Step1
Heat your oven to 110C. Add the egg whites,icing sugar mixture,cornflour,cream of tartar and salt to the bowl of a stand mixer and beat to a glossy,stiff meringue. This will take 5-8 minutes.
Step2
Lay a piece of baking paper onto a baking sheet and spread the meringue onto the baking paper in a 20cm circle. Bake the pavlova for 90 minutes and then turn off the oven,wedging the door open very slightly with a wooden spoon and allowing the pavlova to cool in the oven for 2 hours. Remove from the oven to cool further.
Step3
Whip the cream and the vanilla together until soft peaks form. Top the pavlova with the whipped cream,sprinkle with sugar and scatter with the fruit and nuts. Finish with a few candied fennel seeds if you have them.