Festive Pavlova Wreath Recipe

Delightfully light and airy, this pavlova wreath bursts with fresh summer flavours, making it an ideal showstopper for your Christmas celebrations!
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Ingredients
For the Pavlova Base:
   • 6 large egg whites, at room temperature
   • 1 1/2 cups caster sugar
   • 1 teaspoon white vinegar
   • 1 teaspoon vanilla extract
   • 1 tablespoon cornflour
For the Toppings:
   • 300 ml thickened cream, chilled
   • 2 tablespoons icing sugar (plus extra for dusting)
   • 1 teaspoon vanilla extract
   • Fresh strawberries, halved
   • Fresh raspberries
   • Fresh blueberries
   • Pomegranate arils
   • 2 passionfruit, pulp only
   • Fresh mint leaves
   • Optional: edible gold leaf for garnish
Instructions
Preheat and Prepare:
Preheat your oven to 120°C (fan-forced). Line a large baking tray with baking paper. Draw a 25 cm circle on the paper, then draw a smaller 15 cm circle inside to form a guide for the wreath. Turn the paper over so the ink doesn’t touch the meringue.
Make the Meringue:
   • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
   • Gradually add the caster sugar, one tablespoon at a time, beating well after each addition. Continue until the mixture is thick, glossy, and the sugar is fully dissolved.
   • Add the vinegar, vanilla, and cornflour, gently folding them into the meringue with a spatula.
Shape the Wreath:
   • Spoon the meringue onto the prepared baking tray, shaping it into a wreath by following the drawn circles. Create decorative swirls or peaks with the back of a spoon for texture.
Bake the Pavlova:
   • Place the tray in the oven and immediately reduce the heat to 100°C. Bake for 1 hour and 30 minutes or until the meringue is crisp on the outside and slightly soft in the centre.
Turn off the oven and leave the pavlova inside to cool completely with the door open.
Prepare the Toppings:
   • In a chilled bowl, whip the cream with icing sugar and vanilla until soft peaks form.
   • Slice the strawberries and prepare the remaining fruits.
Assemble the Wreath:
   • Once the pavlova is completely cool, gently transfer it to a serving platter.
   • Spread the whipped cream generously over the top. Arrange the strawberries, raspberries, blueberries, pomegranate arils, and mint leaves decoratively around the wreath.
   • Drizzle with passionfruit pulp for a tangy finish.
Add the Final Touches:
       ◦ Dust lightly with icing sugar for a snowy effect.
       ◦ Add edible gold leaf for a luxurious festive touch (optional).
Serve and Enjoy:
       ◦ Serve immediately or store in the fridge for up to 2 hours before serving.

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