I think of pavlova as a summery thing, with cream and raspberries or strawberries. But after cold turkey this wintry pavlova provides a refreshing and clear contrast to the richness of traditional Christmas fayre of Christmas pud, mincemeat and Christmas cake. My neighbour, Fran, lent me a Scottish book from which I took this recipe which will be attributed when I discover what the book was.
4 egg whites 8 oz caster sugar 1 tsp ginger 1 tsp vinegar 1 tsp corn flour A pinch of cream of tartar 1) Whisk eggs whites until stiff 2) Add sugar slowly until well combined 3) Add the vinegar 4) Sieve the cornflour over the meringue and combine Spread the mixture and bake at 180C for 5 minutes then 130C for 1 1/4 hours. Remove and cool. Then top with whipped organic double cream and blackberries with a few raspberries, blueberries and mint for aesthetic value.