Berry Pavlova Christmas wreath
Cuisine: Australian / New Zealand
Author: Maria Kalenska
Prep time: 25 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 55 mins


Ingredients
  • 6 egg whites, room temperature
  • 350 g icing sugar
  • 1 tsp white wine vinegar
  • 1 tsp corn starch
  • For the cream:
  • ½ litre double cream
  • 50 g icing sugar
  • seeds of 1 vanilla bean or 1 tsp vanilla paste
  • For the decorations:
  • 125 g strawberries
  • 125 g blueberries
  • 125 g raspberries
  • leaves from 3 sprigs of mint
  • icing sugar
Cooking method
  1. Heat the oven to 140˚C. Line a baking tray with baking parchment, draw a large circle 25-30cm diameter on it (depending on the size of the oven). Draw another smaller one circle inside this one, so that you make a ring.
  2. Whisk the whites until soft peaks are formed. Gradually add the icing sugar, whisking until firm peaks, until the whites are stiff and glossy. Add vinegar and starch, and stir in whites gently with a silicone spatula.
  3. Spoon the egg whites onto the drawn ring. Make a shallow trench in the meringue for the cream and fruit to sit in.
  4. Reducing the temperature to 100˚C, and bake the meringue for 2 hours 30 minutes. Then turn off the oven, open the door and leave the meringue in the oven until it cools completely (it is best to leave it overnight).
  5. Cook the cream. Add icing sugar to the double cream. Beat the mass until creamy. Add vanilla and stir gently. Put the cream into the trench in the meringue. Decorate with berries, mint leaves, and dust with icing sugar.
My tips and tricks
Placing the meringue on parchment is a real creative challenge. In order for you to succeed, the parchment must be fixed during the laying out of the egg whites. To do this, brush the corners of a parchment sheet with egg whites mix and press them to a baking tray. Do not be afraid, after baking, the whites will easily come off

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/berry-pavlova-christmas-wreath/