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)
- 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.
- 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.
- 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.