Christmas Wreath Pavlova

A Christmas classic with the addition of deliciously sweet mango and crunchy pistachios! Perfect for your Christmas entertaining!

Ingredients

Berry Sauce

• Berry Sauce
• 65g frozen raspberries
• 2 tbsp honey
• 1 tsp vanilla extract

Pavlova

• 6 egg whites
• 330g caster sugar
• 1.5 tsp white vinegar
• 2 tsp cornflour
• 400ml pouring cream
• 100g raspberries
• 1 ripe mango. sliced
• Pistachios, finely chopped
• (Optional) Freeze-dried strawberries

Method

Step 1

In a small saucepan over medium heat, combine frozen raspberries, honey, and vanilla. Stir occasionally for 5-10 minutes until slightly reduced and thickened. Set aside to cool.

Step 2

Preheat the oven to 150°C. Draw a 20cm circle on a piece of baking paper, place it upside down on an oven tray.

Step 3

Using an electric mixer, whisk egg whites on high speed until soft peaks form (3-5 minutes). Gradually add sugar, one tablespoon at a time, ensuring each addition dissolves before adding the next. Scrape down the sides and whisk for an additional 2-3 minutes until thick and glossy. Add cornflour and vinegar, whisk for 30 seconds.

Step 4

Transfer the meringue mixture to a large piping bag fitted with a plain nozzle. Pipe 10 circles onto the baking paper, using the traced ring as a guide. Create a shallow hollow in each circle with the back of a spoon.

Step 5

Reduce oven temperature to 120°C and bake for 1 hour or until crisp to the touch. Turn off the oven and let the pavlova cool completely inside with the door closed (around 1-1.5 hours).

Step 6

Just before serving, whisk the cream in the bowl of an electric mixer until soft peaks form. Gently stir a few tablespoons of the raspberry sauce into the cream to create soft ripples.

Step 7

Place the pavlova wreath on a cake stand or plate. Top the pavlova with the raspberry cream, then garnish with raspberries, sliced mango, chopped pistachios, and optional freeze-dried strawberries.