Everyone loves a good pavlova, but what makes this recipe special is shaping in into a Christmas wreath and decorating it with delicious summer fruits! It's perfect to impress your whānau with and isn't too difficult to prep ahead of time!
I love to decorate my Christmas pavlova with blueberries and raspberries from my partner's parents' garden, and delicious Cromwell cherries!
- 6 large free-range egg whites
- 350g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 600ml double cream
- 1 tsp vanilla bean paste
- 50g icing sugar, sifted
- Your favourite fruits like kiwifruit, blueberries, pomegranate, peaches, nectarines, raspberries, cherries and maybe chocolate if you love a bit of indulgence!
Preheat the oven to 160C. Line a large baking tray with baking parchment and draw a 30cm circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to make a ring.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
Transfer to the oven and immediately reduce the temperature to 140C/120C Fan. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue. Arrange your fruits on top, slicing up the larger one where needed. If you like, you can also sprinkle icing sugar or drizzle chocolate or fruit sauce on top!