Merry X’mas from mine to yours! We celebrated with this festive Christmas Pavlova wreath last night. You can pick any fruits you want, but I went with mostly red-colored fruits like strawberries and cherries with some blueberries and two sprigs of rosemary to resemble a real wreath! I found this recipe from Taste.com.au!
Christmas Wreath Pavlova
- 6 (59g) eggs, separated
- 1 1/4 cups (270g) CSR Caster Sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 300 ml cream
- 1 teaspoon vanilla extract
- 1/4 cup icing sugar
- Fruits of choice
Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 30cm-diameter circle on foil and another one roughly 10-12 cm in the middle.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves.
Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.
Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Whip the cream with vanilla and icing sugar. Spread the cream on top of the wreath. Decorate with fruits of choice and dust with icing sugar.