Festive pavlova wreath
This pavlova wreath is the perfect centrepiece for your Christmas table, with deliciously light meringue, whipped cream, and refreshing fresh fruit. Make ahead: You can prepare the meringue base up to a week in advance. Leave it to cool, then store in an airtight container at room temperature. Add the decoration when ready to serve. Recipe and image courtesy of Seggiano, seggiano.com
Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins
Serves: 6
Ingredients
- 6 Medium egg whites
- 330g Caster sugar
- 500ml Double cream
- Selection of fresh fruit, including figs, raspberries, clementines and pomegranate seeds
- Chocolate coated clementines, chopped (optional)
- Seggiano Super Dense Fig Balsamic Glaze (to serve)
Method
Step 1
Preheat oven to 150°C/130°C fan/gas mark 2. Line a large flat baking tray with non-stick baking paper and draw a 30cm-diameter circle in the centre.
Step 2
Use an electric whisk or stand mixer to beat the egg whites to soft peaks. Add the sugar a spoonful at a time and whisk on maximum speed until the egg whites are glossy and hold stiff peaks when the whisk is removed.
Step 3
Spoon the meringue onto the baking paper in large spoonfuls using the circle as a guide to create a wreath shape. Use the back of a spoon to create some swirls and create a shallow indentation for the cream and fruit to sit in.
Step 4
Reduce the oven to 140°C/120°C fan/gas mark 1 and bake for 1 hour 30 minutes. Once cooked, turn the oven off and leave the meringue inside until cooled completely.
Step 5
To decorate, carefully peel off the baking paper and transfer the meringue to a serving plate. Softly whip the cream and spoon over the meringue. Top with your chosen fruit and chopped chocolate covered clementines, if using. Drizzle with the fig balsamic glaze, to finish.
