Berry Christmas Pavlova Wreath

After finally mastering how to make a Pav a few years ago, (I was scared of separating eggs!) I always make one for Christmas.

This year I've created a wreath shape that will look perfect on any Christmas table.

Add any fresh toppings you like that works with your Christmas theme!

Ingredients:

6 Holbrook Paddock Eggs, Room Temperature

1 1/2 Cups Caster Sugar

2 Tsp Cornflour

1 1 /2 Tsp White Vinegar

600ml Thickened Cream

Mix of Strawberries, Blackberries and Raspberries

Icing Sugar

Method:

Preheat oven to 150.C

Draw a 22cm circle on a sheet of non-stick baking paper and place it on a baking tray.

Separate eggs (use the yolks for another recipe)

Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form (about 4 mins)

Gradually add the sugar, half a cup at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 10 minutes or until stiff and glossy.

Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue and whisk for 2 minutes or until glossy and combined. 

Place 8 heaped spoonfuls of the meringue mixture on the tray around the circle to create a ring. No need to be too precious with this; the more rustic the better!

Reduce the oven temperature to 120°C and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. (I often leave in overnight for a sleepover!)

Whisk cream until soft peaks form and then add generously to top of pavlova wreath.

Decorate with berries (or your fave toppings)

And don't forget to dust with icing sugar.

Serves 6-8.