If I can do this, anyone can, seriously! An attractive looking dessert that's great to feed a crowd.
Christmas Pavlova
What is Pavlova?
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Source Wikipedia.
What is Meringue?
A sweet dessert made by baking a mixture of beaten egg whites and sugar until crisp but still soft, light and fluffy in the middle.
Can you Freeze a Pavlova Base?
You can pop undecorated pavlovas into the freezer and thaw them when needed.
Apparently, they will freeze for up to 3 months; although I've never tried and personally I'd say not to. I just think they most certainly will not be quite the same.
Also, who actually has room in their freezer for such a thing? But if really you must, to freeze your pavlova you need to wrap it well with a food and freezer safe plastic bag.
Then wrap in several layers of foil, making sure each layer is tightly sealed.
How to Make Pavlova
In a cup mix the white wine vinegar together with the cornflour and set aside.
To make the meringue, tip the egg whites into a mixing bowl and whisk with an electric whisk until they form soft peaks when the whisk is removed.
Now add the sugar, 1 tablespoon or so at a time while whisking until it is all combined.
Now whisk for a few minutes more of high speed and once you have nice firmish peaks add the white wine vinegar and cornflour and then whisk for a further minute more.
Decorating your Meringue Masterpiece!
You can use whatever berries you like, but I like this mixture of raspberries, blueberries and strawberries.
How to Make a Christmas Pavlova Wreath
How to make a Christmas Pavlova Wreath
Ingredients
- 6 egg whites
- 300g (10oz) caster sugar
- 1 teaspoon cornflour
- 1½ teaspoon white wine vinegar
- 300ml double cream
- 1 tsp vanilla extract
- 3 tbsp caster sugar
- 100g dark chocolate - melted
- 80g raspberries
- 80g blueberries
- 60g strawberries
Instructions
- Line a baking tray with nonstick baking paper and, using a pencil, mark out a circle 25cm (10in) in diameter in the middle.
- In a cup mix the white wine vinegar together with the cornflour and set aside.
- To make the meringue, tip the egg whites into a mixing bowl and whisk with an electric whisk until they form soft peaks when the whisk is removed.
- Now add the sugar, 1 tablespoon or so at a time while whisking until it is all combined.
- Now whisk for a few minutes more of high speed and once you have nice firmish peaks add the white wine vinegar and cornflour, and then whisk for a further minute more.
- Spoon large, equal dollops of the meringue mix along the inside of the circle line to form a wreath shape.
- Put the meringue in the oven and immediately reduce the temperature to Gas 1/140°C or Fan 120°C and bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white.
- Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
- Carefully peel off the baking paper and transfer to a serving platter.
- If a little crack appears fear not as you can disguise it with the cream and berries - if you look carefully you'll see a little bit of mine actually broke off but not to worry!
- In a clean bowl using the whisk attachment, whip the cream, sugar and vanilla extract until soft and thick.
- Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir the chocolate until completely melted.
- Now spoon the whipped cream over the wreath and add the berries.
- Drizzle the chocolate over by spooning chocolate onto a fork and using a left to right motion to drizzle over the meringue and berries.
Notes:
The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and store in a cool place.
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Jan