Every Christmas there is always one family member that never fails to provide a generous amount of pavlovas to go around. Covered in fresh summer fruits, layered with cream and sugar.
This year, I decided to add a healthy spin to our traditional pavlova by adding wild cranberry powder to the cream layer, and topped it off with organic wild grown berries.
Making the meringue base I glean to Recipe Tin Eats - By Nagi. It took me a few years to perfect the meringue, but using her tips and tricks is foolproof. The meringue section of this recipe is inspired from her original meringue recipe.