Pavlova Wreath

Kiwi Classic Desert with a Spin

3 - 4

Serves

10 mins

Prep Time

1 hr 5 mins

Cook Time

Recipe author

MenuAid

Here's the ultimate pavlova, in wreath form for your viewing pleasure. This visual twist on the kiwi favourite gives it the point of difference to stand out from your average pavlova... and it's just as delicious.

This recipe republished with the permission of MenuAid

This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart

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Vegetarian,

Dessert

Ingredients

Pavlova Wreath

6 egg whites

at room temperature (use size 7 eggs)

1 & _1/2 cups caster sugar

1 tsp white wine vinegar

2 tsp cornflour

1 tsp vanilla essence

300ml cream

whipped (to serve)

200g strawberries

125g raspberries

125g blueberry

_1/2 handful fresh mint

Method

For Pavlova

Heat the oven to 140°C. On a sheet of baking paper draw a 30cm (12 inch) circle, using a cake tin ring is perfect for this. Inside the circle draw another circle approximately 15cm in diameter. Turn the baking paper over and place on an oven tray.

Place egg whites in the bowl of a mixer (ensuring bowl and whisk are perfectly clean). Whisk until the whites are foamy. Continue to mix, gradually adding sugar at a tablespoon or so at a time and waiting between each addition, add cornflour with last of the sugar. Adding all of the sugar could take 5-6 minutes. Lastly add the vinegar, vanilla and cornflour and allow to mix a minute more.

Start Timer

Spoon the meringue onto the baking paper within the lines, try and keep height to your wreath as opposed to width. Gently make a small channel along the surface of the meringue to allow the cream to nestle in once the pavlova is cooked.

Place the tray in the oven and cook for 65 minutes until the meringue feels crisp. Turn the oven off without opening the door and allow to cool, preferably leave in the oven overnight.

Start Timer

When ready to serve, carefully lift the pavlova off the baking paper and onto a large plate.

Pour the cream into a bowl and whip until soft peaks.

Pile the whipped cream onto the pavlova and top with berries, mint leaves and edible flowers if you have any.

Serve at once.

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Nutrition Information per Serving (280g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2044 kJ (488 kcal)

Protein