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Pavlova wreath with spiced whipped cream

Put a festive spin on the classic Australian barbecue pavlova with this wreath-style recipe. Topped with cream and cherries, it's a fabulous summer dessert. - by Amy Sinclair
  • 02 Nov 2016
Pavlova wreath with spiced whipped cream
Cook: 115 Minutes - easy - Serves 8 - Vegetarian - gluten-free - nut-free
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Put a festive spin on the classic Australian barbecue pavlova with this wreath-style recipe. Topped with cream and cherries, it's a fabulous summer dessert.

Ingredients

8 eggwhites, at room temperature

2 cups caster sugar

2 tbsp cornflour

2 tsp white vinegar

300 ml thickened cream

1 tbsp icing sugar mixture

¼ tsp ground cinnamon

½ tsp mixed spice

chocolate stars and edible silver balls, to decorate (optional)

1 cup fresh cherries, stems intact

bay leaves, to decorate (optional)

Method

  1. Preheat oven to 150°C (130°C fan forced). Line a large round tray with baking paper and use a pencil to draw a 28cm circle onto the paper. Turn paper over. Beat eggwhites and a pinch of salt with electric beaters until stiff. Add sugar 1 tablespoon at a time, beating for 30 sec after each addition, then add vinegar and cornflour. Once they’ve all been added, beat for 6 min until smooth.
  2. Spoon large dollops of meringue around circle to form a wreath. Place into the oven then reduce temperature immediately to 120°C (100°C fan forced) and bake pavlova for 1 hr 30 min. Allow to cool completely in oven. Once cool, transfer to a serving plate.
  3. Beat thickened cream, icing sugar mixture and spices in a bowl using electric beaters until thickened. Dollop spiced cream mixture over pavlova. Top with chocolate stars, pearls and cherries. Add bay leaves to finish the top of wreath if desired.
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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