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!

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:

1. Preheat the oven to 140C.
2. In a very clean bowl whisk the egg whites until stiff.
3. Gradually add the sugar, a little at a time, whisking well in between each addition.
4. Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
5. 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.
6. Spoon in dollops onto the template and smooth the top so it’s flat.
7. Bake at 140C for about an hour.
8. Turn off the oven and allow the pavlova to cool in the oven.

Couli:

1. Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

1. Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
2. When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.