Mincemeat Pavlova


  • 4 large eggs (separate yolk from whites as you will be needing the whites)
  • 175g caster sugar
  • 8g cornflour
  • tsp white wine vinegar
  • 2 drops vanilla essence
  • Pinch of salt
  • 200ml double cream
  • 25g mince meat
  • Splash of rum if you fancy



  • Draw a 20cm circle on the grease proof paper and turn upside down on the baking tray
  • Whisk egg whites with half the sugar and add a pinch of salt until you get soft peaks forming
  • Continue to beat whilst adding the remaining sugar until the meringue is stiff and shiny
  • sprinkle the cornflour over, add the vinegar and vanilla essence and let that fold in gently
  • Put meringue onto the tray with the circle for guidance on it's size, flatten the top
  • Bake at 140 degrees celsius for an hour and a quarter.
  • For the cream, whisk it up, add in the mincemeat and a drop of rum.
  • Spoon on top of the meringue when cooled and serve

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