Christmas Wreath Pavlova
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!
Servings: 8 People
Ingredients
For the meringue:
- 4 Egg whites
- 250 g Caster sugar
For the sauce:
- 150 g Raspberries Fresh or frozen and defrosted
- 2 tbsp Icing sugar Sifted
For the topping:
- 300 ml Double cream
- 2 tbsp Icing sugar Sifted
- 150 g Fresh cherries
- 80 g Pomegranate seeds
- 225 g Fresh raspberries
- Fresh mint To garnish (optional)
Instructions
- Preheat the oven to 140℃ fan/160℃/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).
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Notes
Cream: The cream for the topping should be straight from the fridge, this will help it to whip
Meringue: I REPEAT – you need a VERY clean bowl and make sure there are peaks before you start adding sugar!
Baking paper: It’s very important to use baking paper or baking parchment, not greaseproof paper. It will stick to greaseproof
Storing: You can store your meringue after it has cooled in a dry airtight container (like a cake tin or plastic storage box) at room temperature for up to a week. Keep it in a cool place until you’re ready to prepare the sauce and toppings, and finish just before serving
Nutrition
Calories: 347kcal | Carbohydrates: 42.2g | Protein: 3g | Fat: 18g | Saturated Fat: 11.1g | Sodium: 100mg | Fiber: 2.1g | Sugar: 42.2g