Light, sweet and the perfect way to present your favourite summer fruits. This festive pavlova wreath is perfect for a stunning centrepiece at your Christmas gathering.
Ingredients
For the Pavlova Base
For the Cream
Method
- Separate whites from yolks. Set aside for 30 minutes to bring to room temperature. Preheat oven to 180°.
- Place whites in a bowl and mix with a hand blender until soft peaks form. Add sugar 1 tbsp at a time, beating as you go.
- Beat the whites for a further 3 minutes or until thick and glossy.
- Rub a little of the fluff between your fingers, there should be no sugar grit.
- Add cornflour and vinegar and beat on low for 5-7 seconds. Line your Crumble Shallow Dutch with baking paper and gently place the fluff onto the paper.
- Coax the mixture into a dome shape with straight smooth sides. Carefully place in oven and turn the oven down to 115°. Bake for 1 1/2 hours.
- Turn oven off and leave the door closed. Allow the pavlova to rest for at least 2 hours. Prepare your cream and toppings of choice and decorate your pav! Enjoy!
Published in partnership with Crumble
