If you’re looking for something a little different for a Christmas desert then this Christmas Pavlova Wreath recipe could be just what you’re looking for.
This show stopping desert which was kindly sent to us by Lucy Parissi from ao.com can be made in advance with the toppings added just before taking it to the table, making it one less stress for you.
Here’s what you’ll need for the bake:
Ingredients: you will find these at Tesco.com
For the meringue
- 180g egg whites (6 large eggs)
- 400g caster sugar
- 3 tsp cornflour, sifted
- 1 tsp cream of tartar
- 1 tsp vanilla paste (or extract)
To fill and decorate
- 500ml double cream
- 200g icing sugar
- 1 tsp vanilla paste (or extract)
- 500g mixed berries (strawberries, red and black currants, blackberries etc, defrosted if frozen)
- Seeds from1 pomegranate
For the berry coulis:
You can easily use store-bought coulis or melted chocolate if you prefer.
- 100g raspberries, strawberries or mixed berries
- 50g sugar
- juice of 1 lemon
- 4 tbsp water
Serves: 6-8
Cooking Time: Minimum 1 1/2 hours plus cooling time
Prep Time: 15-20 minutes
Fan Assisted: 100 degrees C
Gas: Mark 1/2
Conventional: 120 degrees C
And here’s how it’s done…
1. Preheat the oven to 120C. Use a 23cm cake tin to draw a circle on a large piece of baking paper. Turn the paper over and place on a large, heavy baking tray.
2. Put the egg whites and cream of tartar in the bowl of your stand mixer (making sure it is spotlessly clean or the meringue may flop). Lightly whisk together with a hand whisk until frothy.
3. Start whisking at high speed. Once the meringue forms soft peaks, start adding the sugar 1 tablespoon at a time.
4. Once all the sugar has been added, stop the mixer and sift the cornflour over the meringue. Add the vanilla and continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn’t feel gritty if you rub it between your fingers.
5. Spoon large dollops of the meringue on the prepared tray, following the traced circle so that you form a ‘wreath’.
6. Bake your meringue wreath for 1 1/2 hours – don’t open the oven during that time!
7. Turn the oven off, open the door slightly and leave the meringue in the oven until completely cool.
8. Whisk the cream, vanilla and icing sugar until you have soft peaks.
9. To make the coulis, put all in the ingredients in a small saucepan and slowly bring to the boil. Reduce the heat, muddle the berries with a potato masher or end of a rolling pin and simmer for 5 minutes. Strain the sauce through a sieve, pressing down with the back of a spoon. Cool before using.
10. Spread or pipe the cream over the wreath and then top with your berries and pomegranate seeds. Drizzle with your coulis and serve.
Will you try Lucy’s pavlova recipe? Get in touch and tell us how it worked out.
