VIDEORECIPE Stunning Christmas Pavlova wreath dessert
This easy recipe teaches how to make the best homemade Christmas Pavlova wreath dessert. Don't miss it!
- 4 egg whites
- 1 cup semolina sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 1 cup frozen raspberries
- 1 tablespoon semolina sugar
- 120 g bittersweet chocolate
- 200 ml heavy cream
- 60 g passionfruit curd
- 125 g fresh raspberries
- 250 g strawberry
- 1 mango
- 3 Kiwifruit
- 125 g blueberry
- 125 pomegranate seeds
- 1 tablespoon icing sugar
- 1 tablespoon fresh mint leaves
- 1 bar flake
- 500 ml heavy cream
In a bowl add egg whites and whisk until obtaining stiff peaks. Then, add vanilla essence and vinegar and whisk again. Add the caster sugar. Whisk until stiff and glossy.
Spoon 10 rounds of meringue onto each baking tray. Reduce the preheated oven temperature from 170°C to 120°C and bake for 40 minutes. Let cool the mini pavlovas completely.
Add frozen raspberries and caster sugar to a glass container, microwave on high for 1 minute then stir. Microwave for another 20 seconds and stir again. Set aside to cool then store in the fridge until ready to serve.
Break up the chocolate into a heatproof bowl, pour in 200ml cream and microwave for 90 seconds. Leave warm cream and chocolate to sit for 2 minutes then stir until smooth. Store in the fridge until serving.
On a large platter arrange the wreath. Start with ramekins of chocolate ganache, raspberry sauce and passionfruit curd. Add the mini pavlovas in a circular pattern.
Fill in all of the gaps with the fresh fruit. Sprinkle over icing sugar and finish off with mint leaves and crumbled pieces of chocolate flake. Serve whipped cream in bowls next to the platter. Enjoy!