Wreath Shaped Christmassy Pavlova Recipes

PAVLOVA WREATH

Steps:

• Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
• Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
• Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
• Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
• To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.

WREATH SHAPED CHRISTMASSY PAVLOVA

Steps:

• Preheat the oven to 120 degrees Celsius. Draw out on a piece of grease proof paper a circle 22cm in diameter (11cm radius) and then draw a smaller circle inside that of 14cm in diameter (7cm in radius). You will put the meringue inbetween these two lines.
• Put all 4 egg whites into a bowl and whisk on high speed for about 4 minutes until stiff peaks begin to form. Lower the speed and add the caster sugar a tbsp at a time giving each spoonful about 30 seconds to mix in. The mixture should be glossy and form stiff peaks when you pull the whisk away
• Turning off the whisk, sprinkle over the cornflower and white wine vinegar and fold it in slowly.
• Put your meringue onto the grease proof paper you prepared and then put that onto a baking tray and put it in the oven for 2hrs.
• For the coulis Blend together the the raspberries caster sugar and lemon juice until well combined For the whipped cream Whip the double cream with a whisk either with a hand whisk or an electric mixer for about 5 minutes until thick.
• Spread the whipped cream over the meringue, pour on top the raspberry coulis and then place on the fruits