Chocolate orange Christmas pavlova

Line a baking sheet with parchment and place it onto the middle shelf of the oven. Preheat the oven to 150°C/130°C fan, with the lined baking sheet inside.

Tip the egg whites (6 g) into the bowl of a free-standing mixer fitted with a whisk attachment. Add a pinch of salt and the cream of tartar (1 pinch) and whisk on medium speed until the egg whites just hold soft peaks. Add the sugar (350 g) 1 tbsp at a time, mixing for 20 seconds between each addition. Scrape down the sides of the mixer bowl with a rubber spatula and continue to whisk for a further 5 minutes on medium until the mix is thick, glossy and smooth, and holds stiff peaks.

Mix the cornflour (2 tsp) and vinegar (1 tsp) in a bowl. Add 2-3 tbsp of the meringue and mix until smooth. Return this to the mixer bowl and whisk for 20 seconds.

Draw an 18cm circle in the middle of a large sheet of parchment using a cake tin or plate as a guide. Flip the paper over and lay on a large baking sheet.

Spoon the meringue into the middle of the circle and use a palette knife to fill the circle, leaving a slight hollow in the middle. Drag the tip of the palette knife upwards all around the sides of the meringue to make decorative furrows. Slide the baking sheet into the oven on top of the other, preheated baking sheet and cook for 10 minutes. Reduce the oven temperature to 120°C/100°C fan and cook for a further 1 hour and 30 minutes. Turn off the oven and leave the pavlova inside to cool down for at least 6 hours, or preferably overnight.

The next day, prepare the topping. Put the sliced clementines (8) into a bowl with the clementine juice. Tip the sugar (100 g) into a small saucepan, add 1 tbsp water and place over a low-medium heat to dissolve the sugar without stirring. Increase the heat to medium, bring the syrup to the boil and continue to cook, swirling the pan, until it becomes an amber-coloured caramel. Remove from the heat and slowly add the clementine juice (cover your hands with a cloth to protect against splutters). Return to a low heat to melt any hardened caramel, bring to the boil and simmer for 1 minute, until thickened. Allow to cool a little, then pour over the sliced clementines. Set aside to cool completely.

Strain the clementines through a sieve over a bowl. Pour the strained caramel juice into a small pan, bring to the boil and reduce by half until thickened slightly. Leave to cool.

Meanwhile, melt the chocolate (50 g), pour onto a flat baking sheet and place in the fridge for 5 minutes to set. Press a long-bladed knife across the chocolate to create curls. Chill until needed.

Combine the cream (400 ml), cinnamon (1 tsp) and vanilla paste (1 tsp) in a large bowl and whisk until it holds soft peaks. Add the chocolate orange spread (2 tbsp) and fold in until lightly marbled.

Place the pavlova onto a serving plate and spoon the cream into the middle. Arrange the clementine slices, pomegranate seeds (2 tbsp) and chopped pistachios (40 g) on top. Drizzle over the caramel syrup and finish with chocolate curls.