Shopping list for the pavlova
6 large free-range organic eggs
350g fine sugar
1 teaspoon white wine vinegar
1 tea 1 teaspoon cornflour
For the filling
600 ml whipped cream
1 teaspoon vanilla extract
60g fine sugar
200g strawberries, peeled and quartered
50g pomegranate seeds or red currants
300g raspberries
200g blueberries or blackberries
powdered sugar, for dusting
a few mint leaves (optional)
With Christmas just around the corner we are looking for a spectacular Christmas dessert, we do not ask for much >< But above all, it must be tasty ;) for young and old, look great on the Christmas table and easy to make, preferably well in advance. There are plenty of last minute things to do every year, so no baking problems please! When we saw this recipe from the British Mary Berry, we were immediately sold!
How to make Mary Berry's Meringue Christmas Wreath
Separate the eggs.
Place the egg whites in the mixer.
Beat the egg whites into soft peaks.
Weigh the sugar.
Add the sugar gradually.
Beat on maximum high speed.
Stir the cornflour into the vinegar.
Take a sheet of baking paper and trace on the underside a large platter and a saucer
Preheat the oven to 160°C - 140°C fan
Make a ring like you see in the picture here.
Stop mixing when the whites are stiff.
It should be glossy with soft peaks.
Now fold in the cornflour mixture.
Place the baking paper on the baking tray with the clean side up
Decrease the oven temperature to 140°C / 120°C
Spoon egg whites on the drawn wreath.
Bake the wreath 1 - 1.15 h, turn the oven off.
Let the wreath cool and dry in the oven.
Leave the wreath preferably overnight in the oven, to cool and dry completely
Wisk the cream with the sugar until stiff, spoon it into the wreath.
Wash the fruit and allow it to dry on kitchen paper.
Place the fruit on the Christmas Pavlova, (optional) dust with icing sugar.
We wish you already lots of succes with the Pavlova Christmas wreath and a Merry Christmas!