INGREDIENTS:

For the roulade:

9 egg whites
375g castor sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornflour
1 tsp cream of tartare
Pinch salt

For the brandy cream:

600ml double cream
4 tbsp brandy
2 tbsp icing sugar
For the filling:
1 jar sweet mincemeat
225g mixed dried fruits, cranberries, cherries and blueberries
Garnish:


4 tbsp icing sugar mixed with 1 tsp cinnamon

METHOD:
Preheat the oven to 180°C/Gas Mark 4.
Whisk egg whites until stiff peaks form, then gradually add the salt and sugar, still beating, until thick and glossy. Fold in the vanilla extract, white vinegar, cornflour and cream of tartare.
Spread the meringue into a prepared tin with a spatula and place in the oven and immediately reduce the temperature to 150°C/Gas Mark 2 for approximately 20 minutes. Allow to cool in the tin for a few minutes. Turn out onto a sheet of baking paper that has been dusted with icing sugar and allow to cool for 10 minutes.
To make the brandy cream lightly whip the double cream then fold in Spread a layer of mincemeat over the cooled pavlova, top with the dried and fresh
fruits and then the brandy cream.
Carefully roll up into a roulade and
dust with the cinnamon icing sugar.

Find all the recipes from ITV's
Christmas Cooks Challenge
at cooksforcooks.com