This Christmas wreath pavlova is the perfect meringue dessert for the festive season. A make-ahead pudding, light and deliciously topped with cream, fruit and coulis, it’s the ideal finish to the meal on the big day!
INGREDIENTS
4 Eggs Whites only
250 g Caster sugar
For the couli:
150 g Raspberries
2 tbsp Icing sugar
For the decoration:
300 ml Double cream
2 tbsp Icing sugar
150 g Cherries
80 g Pomegranate seeds
225 g Raspberries
Fresh mint Optional
METHOD
Meringue base:
- Preheat the oven to 140C.
- In a very clean bowl whisk the egg whites until stiff.
- Gradually add the sugar, a little at a time, whisking well in between each addition.
- Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
- Flip the paper over (so the pavlova isn’t touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.
- Spoon in dollops onto the template and smooth the top so it’s flat.
- Bake at 140C for about an hour.
- Turn off the oven and allow the pavlova to cool in the oven.
Couli:
- Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.
Topping:
- Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
- When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.
