Christmas Pavlova Wreath RecipeDecember 22, 2016
We tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!
Christmas Pavlova Wreath Recipe
For the Pavlova
- 4 free range eggs
- 1 pinch salt
- 1 cup caster sugar
- 1 tbsp corn flour
- 1 tsp apple cider vinegar
For the Decoration
- 300mL thickened cream, whipped
- 1 egg white, whipped until foamy
- ½ cup caster sugar
Preheat oven to 150°C.
Place the egg whites in a clean dry bowl with a pinch of salt and whisk (either with a hand beater or an electric beater) until soft peaks form. Gradually add the sugar, a third at a time, whisking well, until the mixture is stiff and glossy. You’ll know all the sugar is incorporated when you rub the mixture between your fingers and can’t feel any granules.
Add the cornflour and apple cider vinegar and do a final whisk. The meringue is ready when it has tripled in volume and stands up when the whisk is lifted out of the mixture.
Shape the mixture into a rough wreath shape on a large baking tray lined with non-stick baking paper.
Place the pavlova into the oven and immediately reduce the temperature to 140°C. Bake for 25 minutes, then reduce to 120°C and bake for an additional 30 minutes.
Meanwhile, prepare your frosty mint leaves by picking your favourite shapes leaves. Brush them with a little foamy egg white, then drag the leaves through a thick layer of caster sugar. Leave to set in an airtight container in a cool, dry place.
Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.
Decorate with the whipped cream, fruit and frosty mint leaves.