PAVLOVA FOR A CROWD
SERVES 20 PREP AND COOK TIME 25 MINUTES
1 cup (220g) white sugar 1 teaspoon ground cinnamon 1 egg white
100g star-shaped pretzels 900ml thickened cream 3 teaspoons vanilla bean paste 1kg Coles pavlova
1 cup (320g) lemon curd 1 punnet (125g) redcurrants 500g cherries, halved 1 Preheat oven to 170°C (150°C fan-forced).
2 Combine sugar and cinnamon in a large bowl.
3 Place egg white in a large bowl and beat until frothy. Toss the pretzels in egg white to coat then toss in sugar mixture. Brush lightly to remove excess sugar.
4 Place pretzels on oven trays lined with baking paper. Bake for 20 minutes or until dry and crisp. Cool on trays.
5 Place cream and vanilla paste in large bowl of electric mixer and beat until soft peaks.
6 Top pavlova with whipped cream mixture and dollops of lemon curd. Top with redcurrants, cherries and some of the sugar-coated pretzels. Not suitable to freeze or microwave.