13 Dec CHRISTMAS WREATH PAVLOVA
I'm not a massive fan of puddings but there are a few that I could devour all
by myself, and this is one of them. I made this the other day as a practice
for Christmas as my family don't enjoy the tradition Christmas pudding or mince
pies. It's safe to say that this one is definatly going on the menu.
Lovely and fresh and so very easy to make. Whether you have a thermomix or food
processor this one is accessible for everyone.
Ingredients
Meringue
- 225 g caster sugar
- 4 egg whites, from large eggs, room temperature
- 1 tsp cornflour
- 1 tsp white wine vinegar
Raspberry Coulis
- 125 g fresh raspberries
- 50 g caster sugar
- 20 g lemon juice
Whipped Cream
- 450 g whipping cream
Assembly
- 100 g fresh blueberries
- 50 g pomegranate seeds
- 200 g fresh raspberrie
Preparation
Meringue
- Preheat oven to 160°C.
- On a large sheet of baking paper, trace a 28 cm circle and then a 16 cm circle inside the larger one. Turn over and use to line a large baking tray.
- Whisk egg whites until stiff peaks form, watching carefully to avoid over-whisking, slowly add sugar one tablespoon at a time.
- Then slowly add cornflour and vinegar to the merigue
- Spoon mixture inside traced circles on baking paper to form a wreath shape, then use a fork to create small peaks. Place in oven then immediately reduce temperature to 150°C and bake for 1 hour. After this time, turn off oven and leave meringue inside, refraining from opening oven door, until completely cool (approx. 2 hours); this is important to decrease risk of meringue cracking and collapsing. Meanwhile make coulis.
Raspberry Coulis
Place raspberries, sugar and lemon juice in food processor then blend. Transfer to a bowl and set aside.
Whipped Cream
Whip the cream until soft peaks appear, be careful to avoid over-whipping. Place Cream in the fridge.
Assembly
When meringue is cool, spread with whipped cream, drizzle over raspberry coulis then decorate with blueberries, pomegranate seeds and raspberries. Serve immediately.
AND ENJOY!
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