Pavlova wreath
This glorious pavlova wreath makes the perfect centrepiece dessert for a truly Kiwi Christmas. Decorate it in a tropical beach vibe with Guylian seashells & bright summer colours.Pavlova ring
6 Better Eggs Size 7 egg whites (225ml) - room temperature
330g caster sugar (just under 1 and 1/2 cups)
1 ½ tsp DYC white vinegar
2 tsp cornflour
Topping
400 g Tatua Mascarpone, chilled
2 cups cream, chilled
11/2 tsp vanilla extract
50g icing sugar, sifted
6 Guylian seashells chocolates
Decoration
Slices of fresh Dole pineapple and green and gold kiwifruit, halved green grapes
10-12 Guylian seashells chocolates, whole
FreshLife hazelnuts, lightly toasted
Fresh mint leaves
1
Preheat the oven to 160°C. Line a large baking tray with baking paper. Draw a large circle in the middle of the paper using a plate.
2
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add the sugar one tablespoonful at a time, whisking on maximum speed until stiff and glossy (about 10 minutes). Mix the vinegar and cornflour in a small bowl until smooth, then stir it into the meringue. Whisk for another 4 minutes.
3
Place 12 heaped spoonfuls of the meringue onto the circle drawn on the baking paper to create a wreath shape. Smooth the top a little for the cream to go on. Place the tray in the oven, then immediately reduce the temperature to 120°C. Bake for 1 hour 15 minutes, until the outside is crisp to the touch but still white. Turn the oven off and leave the pavlova inside with the oven door closed overnight to cool and dry.
4
Chocolate drizzle: place 6 Guylian seashells chocolates in a small heat-proof glass bowl and microwave on high for 30 seconds. Stir them and heat for another 10 seconds if necessary. Set aside to cool.
5
Mascarpone Cream: Whip the chilled cream in a clean bowl until a soft peak form. Set aside. Place the mascarpone in another crean bowl. Mix in sugar and vanilla paste. Beat for a few minutes until smooth. Using a large spoon or spatula, gently fold in the softly whipped cream until just combined. Do not overmix.
6
Spoon the mascarpone cream on the meringue. Smooth over, then drizzle the melted cooled seashells chocolate onto the cream. Using a spoon, create a swirled effect.
7
Decorate with fruit, extra Guylian seashells chocolates, nuts and mint.
