Pavlova wreath

Name: Pavlova wreath
Total time: 105 min
Yield: 10 servings
Ingredients: 6 medium egg whites; 250 g caster (super-fine) sugar; 1 tsp cornflour; 0.5 tsp vanilla extract; 1 tsp apple cider vinegar; 500 ml / 2 cups double/ heavy whipping cream; 200 g / 1 1/2 cups frozen raspberries; 1 tsp lemon juice; 1 tbsp sugar; 2 handfuls fresh raspberries; cherries to decorate; 1 2 tsp icing sugar

1h 45m

Serves 10

instagram.com

Pavlova wreath

instagram.com

1h 45m

Serves 10

Directions

1Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
2Add egg whites and caster sugar to a standing mixer and mix on high.
3Set a timer for 10 minutes.
4Scrape down the sides of your bowl about 5 minutes in.
5Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
6Add cornflour, vanilla extract and apple cider vinegar.
7Mix again for 30 seconds until all combined.
8Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
9Place in the oven for 1 hr 45 mins.
10Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
11Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
12Then turn off the heat and blend the sauce.
13When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
14Serve.

Ingredients

6 medium egg whites
250 g caster (super-fine) sugar
1 tsp cornflour
0.5 tsp vanilla extract
1 tsp apple cider vinegar
500 ml / 2 cups double/ heavy whipping cream
200 g / 1 1/2 cups frozen raspberries
1 tsp lemon juice
1 tbsp sugar
2 handfuls fresh raspberries
cherries to decorate
1 2 tsp icing sugar

Equipment

standing mixerlarge piping bagbaking paper lined trayovensaucepan

Tips

Be careful to remove all egg yolk from egg whites.
If 10 minutes isn’t enough for meringue to form firm peaks, keep mixing for another minute or so.
When cooling the pavlova, don’t open the oven door.
For ideal cooling, leave the pavlova in the turned off oven overnight.

Pavlova wreath

1h 45m

Serves 10

instagram.com

Pavlova wreath

instagram.com

1h 45m

Serves 10

Directions

1Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
2Add egg whites and caster sugar to a standing mixer and mix on high.
3Set a timer for 10 minutes.
4Scrape down the sides of your bowl about 5 minutes in.
5Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
6Add cornflour, vanilla extract and apple cider vinegar.
7Mix again for 30 seconds until all combined.
8Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
9Place in the oven for 1 hr 45 mins.
10Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
11Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
12Then turn off the heat and blend the sauce.
13When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
14Serve.

Ingredients

6 medium egg whites
250 g caster (super-fine) sugar
1 tsp cornflour
0.5 tsp vanilla extract
1 tsp apple cider vinegar
500 ml / 2 cups double/ heavy whipping cream
200 g / 1 1/2 cups frozen raspberries
1 tsp lemon juice
1 tbsp sugar
2 handfuls fresh raspberries
cherries to decorate
1 2 tsp icing sugar

Equipment

standing mixerlarge piping bagbaking paper lined trayovensaucepan

Tips

Be careful to remove all egg yolk from egg whites.
If 10 minutes isn’t enough for meringue to form firm peaks, keep mixing for another minute or so.
When cooling the pavlova, don’t open the oven door.
For ideal cooling, leave the pavlova in the turned off oven overnight.