It wouldn’t be Christmas in Australia without a Pavlova for dessert. The summer heat has us all craving a fresh and fruity dessert, and this nostalgic classic makes a big impression when placed on the dinner table. Adding a twist to the family favourite, serve up a pav that looks just like a festive wreath, only much yummier.
If you're looking for other Christmas recipes to impress, try one of all of these:
Pita bread Christmas trees
Cream cheese with pistachio & cranberry coating
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- 4 egg whites, room temperature
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp vanilla bean extract
- 1 tbsp cornflour
- 300ml fresh cream, whipped
- 250g fresh strawberries, hulled and quartered
- 125g fresh or frozen raspberries
- 1 pomegranate
- fresh mint to garnish
- For coulis:
- 1/4 cup caster sugar
- 125g frozen raspberries
- 1 lemon, juiced
Preheat oven to 120C, or 100C for a fan-forced oven. Grease a large oven tray, and top with a sheet of baking paper. Use a 25cm round baking tin to trace a large circle on the baking paper. Draw a 15cm-wide circle inside the larger circle. This will act as a guide when shaping your meringue.
Beat the egg whites with an electric mixer in a small bowl until soft peaks begin to form. Add sugar, a small amount at a time, beating until the sugar dissolves each time. The meringue will start to look stiff and shiny. Add cornflour, vinegar and vanilla bean extract and beat until just combined.
Don’t open the oven while the meringue is cooking, as it could cause the meringue to drop.
Using a wooden spoon, scoop a large dollop of meringue mix onto the tray, between the larger and smaller circle. Repeat this until the wreath is complete. Smooth the top with the spoon. Place the wreath in the oven for 2 hours. Turn off the oven and open the door slightly. Leave meringue into oven until completely cool.
To make the coulis, blend the frozen raspberries, sugar and lemon juice until smooth. Put to the side in a pouring jug.
Don’t worry if your meringue does drop or break though; just mould back into shape with a knife and top with lots of fruit and coulis. Your guests will be so busy enjoying the classic Christmas dessert that they won’t notice any imperfections.
Move the wreath to a serving dish, being careful not to break it. Dress the wreath with whipped cream, drizzle on coulis, and then top with fresh berries, pomegranate and mint. Serve immediately.