Pavlova Wreath
Kiwi classic desert with a spin
Serves
3 - 4
Prep Time
10 mins
Cook Time
1 hr 5 mins
Here's the ultimate pavlova, in wreath form for your viewing pleasure. This visual twist on the kiwi favourite gives it the point of difference to stand out from your average pavlova... and it's just as delicious.
This recipe republished with the permission of MenuAid
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
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ShareIngredients
6 egg whites
at room temperature (use size 7 eggs)1 & 1/2 cups caster sugar
1 tsp white wine vinegar
2 tsp cornflour
1 tsp vanilla essence
300ml cream
whipped (to serve)200g strawberries
125g raspberries
125g blueberry
1/2 handful fresh mint
Method
Heat the oven to 140°C. On a sheet of baking paper draw a 30cm (12 inch) circle, using a cake tin ring is perfect for this. Inside the circle draw another circle approximately 15cm in diameter. Turn the baking paper over and place on an oven tray.
Place egg whites in the bowl of a mixer (ensuring bowl and whisk are perfectly clean). Whisk until the whites are foamy. Continue to mix, gradually adding sugar at a tablespoon or so at a time and waiting between each addition, add cornflour with last of the sugar. Adding all of the sugar could take 5-6 minutes. Lastly add the vinegar, vanilla and cornflour and allow to mix a minute more.
Spoon the meringue onto the baking paper within the lines, try and keep height to your wreath as opposed to width. Gently make a small channel along the surface of the meringue to allow the cream to nestle in once the pavlova is cooked.
Place the tray in the oven and cook for 65 minutes until the meringue feels crisp. Turn the oven off without opening the door and allow to cool, preferably leave in the oven overnight.
When ready to serve, carefully lift the pavlova off the baking paper and onto a large plate.
Pour the cream into a bowl and whip until soft peaks.
Pile the whipped cream onto the pavlova and top with berries, mint leaves and edible flowers if you have any.
Serve at once.
Nutrition Information per Serving (280g)
This nutrition analysis is based on 4 serves.
