Remembering one of his most-loved childhood desserts, Graham Herterich puts his own spin on the timeless classic pavlova
Preheat the oven to 110°C fan. Line two baking trays with non-stick baking paper. Draw a 20cm circle on each piece of paper with a pencil, then flip the paper over so that the outline is still visible – this way, the pencil markings won’t be transferred to the bottom of your pavlova.
Divide the meringue between the two prepared baking trays, spreading it out neatly into the circle outline that you drew on the paper. Bake in the preheated oven for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven with the door slightly ajar. Add the sugar, coffee, vanilla and star anise and bring to the boil, then reduce the heat and simmer gently for 10 minutes to allow the flavours to infuse before carefully adding the pears, standing them upright. Cover the pan and gently poach for about 30 minutes, until the pears are soft.
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