Pavlova wreath
Ingredients
- 180 g cherries
- edible gold dust to coat berries
- 160 g blackberries
- 125 g raspberries
- 1/2 cup Woolworths fresh custard with vanilla bean seeds
- 2 tbsp icing sugar
- 1 cup double thick cream
- 3 Woolworths mince pies, finely chopped
- 1 tsp vanilla extract
- 2 tsp corn flour
- 1 tsp vinegar
- 270 g caster sugar
- 6 free range egg whites
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 130°C. Draw a circle with a 25cm diameter on silicone paper.
- Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add corn flour, vinegar and 1 tsp vanilla and whisk until just combined. Add the chopped mince pies and fold into the mixture.
- Spoon meringue onto the silicone paper that’s been placed on a tray, shaping a wreath leaving a hole in the center. Allow the mound of the mixture to be rough with jagged edges.
- Place the tray with the wreath into the oven to slowly cook for 1 and a half hours, once done open the oven door slight and turn off the oven, allowing the Pavlova wreath to cool. Before removing from the paper and placing on a serving dish.
- For the custard cream: Whip the cream with the icing sugar and 1 tsp vanilla until thick before adding the custard and stirring through.
- Add the raspberries and blackberries to a mixing bowl and add some gold edible dust before gently swirling the bowl to coat the berries in the gold dust.
- Add the custard to the cooled wreath before gilding with the golden berries and finally top with the cherries.
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