Christmas Pavlova Wreath

Australia

Christmas Pavlova Wreath

Ingredients

For the Pavlova

2 egg whites (large)

1/2 cup sugar (100g)

1/2 tsp vanilla extract

1/2 tsp cornstarch

1/2 tsp white wine vinegar (can also use red wine or rice vinegar)

To Top

1/2 cup heavy cream or whipping cream

1/2 kiwi fruit

2 - 3 strawberries

8 blueberries (approx)

1 passion fruit

Instructions

• Preheat the oven to 300F/150C, with a rack in the lower third, and line a baking sheet/tray with parchment paper that's at least 9 inches square. (If you like, draw an 8 inch circle on the underside of the parchment in pencil to help guide the shape of your wreath or mark the middle of the paper with an X).
• Whisk the egg whites in a clean bowl using an electric hand mixer on medium speed, until stiff peaks form - the way to know if they are stiff enough is if you try to tip the bowl, if they slide they are not stiff enough, if they stay put, they are fine. Avoid beating beyond this point as you may over-beat.
• Gradually add the sugar roughly 1 Tbsp at a time, beating after each addition, until it is all added and the mixture is glossy and still forms peaks.
• Add the vanilla, cornstarch and vinegar, whisk them in. Then turn the mixture out into the middle of the parchment-lined tray. Form a ring about 8 inches in diameter (outside edge to outside edge) with a hole of around 3 inches in diameter in the middle.
• Bake in the preheated oven, for approximately 40-50 minutes until it is lightly golden and dry to touch. It will seem crisp when touched (although be gentle so you don't break it). Turn off the oven and leave the pavlova inside with the door closed for another 1 hour, approx. (You can leave it longer if you wish.) This will help avoid it sinking and cracking.
• After cooling (and up to 2 hours before serving), carefully remove the parchment from the bottom of the pavlova and place the wreath on a serving plate.
• Peel the kiwi, cut into slices, and cut each slice in quarters. Trim the end off the strawberries, cut in half, then slice.
• Whip the cream until lightly whipped (soft peaks). Spoon a layer of cream over the top of the ring of pavlova. If possible, try to stop it dripping down the side too much, but it's OK if it does a bit.
• Decorate with the fruit. - It's often easiest to place the blueberries at even intervals around the ring then fill in the gaps with the strawberry and kiwi slices. Finish by spooning passion fruit over the top.
• Cut in slices to serve. - It may crack as you slice it, but just try to use the cracks as your slices.