Christmas Wreath Pavlova
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Egg whites
- 250 g Caster sugar
- 150 g Raspberries (Fresh or frozen and defrosted)
- 2 tbsp Icing sugar (powdered sugar) (Sifted)
- 300 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 2 tbsp Icing sugar (powdered sugar) (Sifted)
- 150 g Fresh cherries
- 80 g Pomegranate seeds
- 225 g Fresh raspberries
- Fresh mint (To garnish (optional))
Method
- Preheat the oven to 140β fan/160β/275F or Gas Mark 3.
- Draw a wreath shape on a sheet of baking paper or parchment (NOT greaseproof paper) using a pencil. Start by drawing around the outside of a small dinner plate to make the outside edge. Now use a small glass or ramekin to mark the inside circle. Flip the paper over (so the egg mixture doesn't touch the pencil marks) and sit it on a baking tray.
- Now make the meringue. Whisk the egg whites in a very clean bowl with a hand-held electric whisk or stand mixer fitted with the whisk attachment until they form stiff peaks, then gradually add the sugar, a little at at time, whisking well in between each addition.
- Use a tiny dot or two of the egg white mixture to 'glue' the paper to the baking tray. Spoon dollops of the meringue mix onto the template and smooth the top so it has a slightly flat surface. Bake in the oven for 50-60 minutes until the meringue looks dry and crisp. Turn off the oven and leave the meringue to cool in the oven (this helps to avoid it cracking).
- Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve into a bowl, discard the seeds left in the sieve. Stir in the icing sugar.
- For the topping, whisk the double cream in a bowl with the icing sugar until it forms soft peaks.
- When ready to serve, top the meringue with cream topping, fresh fruit, sauce and some mint sprigs (if using).