Pavlovas are the quintessential Aussie dessert, so if no wonder this delicious dessert is a winner with Aussie families at Christmas time. It’s a light, delicious alternative to heavier Christmas desserts.
Ingredients:
- 6 medium egg whites
- 300g white caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- ½ teaspoon vanilla extract
For the Filling:
- 450ml double cream
- 2 tablespoons icing sugar
- Fresh fruit of your choice
- Mint leaves (for garnish)
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 10
Instructions:
- Preheat the Oven: Preheat your oven to 150°C (130°C fan-forced) and line a large baking tray with baking paper.
- Whisk the Egg Whites: In a stand mixer, whisk the egg whites until stiff peaks form. Once this happens, gradually add the sugar, continuing to whisk until the mixture is shiny and glossy.
- Add Vinegar and Cornflour: One at a time, whisk in the white wine vinegar, cornflour, and vanilla extract. Whisk until the mixture is smooth.
- Shape the Wreath: Using a small bowl as a guide, dollop the meringue mixture around the bowl to form a wreath shape. Carefully remove the small bowl once you’ve created the shape.
- Add Texture: Go around the wreath, adding more meringue with a fork to create pointy textures until you achieve your desired look.
- Bake: Place the wreath in the oven and bake for 1 hour. Once cooked, turn off the oven and leave the wreath inside to cool completely. Do not open the oven door until it has cooled down (Tip: For best results, prepare your mixture the night before and leave it to cool in the oven overnight).
- Prepare the Filling: While the wreath is cooling, prepare your fresh fruit and whip the double cream with the icing sugar until soft peaks form.
- Assemble: Spread the whipped cream around the wreath and top with your prepared fruit.
Garnish: Finally, dust icing sugar over the top of the wreath and garnish with mint leaves for a festive touch.
