Winter Pavlova Wreath

This beautiful pavlova wreath is topped with cranberries, raspberries, blackberries, fresh rosemary and a light dusting of icing sugar. A great dessert for any Christmas table. 

Serves 12-15

Ingredients for the pavlova

  • 500ml Two Chicks egg whites
  • 350g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour

Ingredients for the filling

  • 600ml double cream 
  • 1 tsp vanilla bean paste
  • 50g icing sugar sifted  

Ingredients for the decoration

  • Winter berries: blackberries, cranberries, raspberries (300g)
  • Icing sugar, for dusting
  • Rosemary

Method

  • Preheat the oven to 140°C, fan 120°C.
  • Line a large baking tray with non-stick baking parchment.
  • In a large mixing bowl, whisk the egg whites and gradually add the sugar, whisking well until they are stiff and glossy.
  • Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
  • Add a circular bowl to the middle of the baking parchment.
  • Spoon or pipe the meringue around it so that once you remove it, it will be a ring shape like a wreath.
  • Bake in the oven for 1 hour until the outside is hard but still white. 
  • Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
  • To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed.
  • Spoon the cream on top of the pavlova.
  • Add berries, a few rosemary stems, and dust with icing sugar.