Imported from Instagram

Raspberry and Cherry Pavlova Wreath

Name: Raspberry and Cherry Pavlova Wreath
Prep time: 30 min
Cook time: 105 min
Total time: 375 min
Yield: 11 servings
Cuisine: European
Ingredients: 6 medium egg whites (Remove all traces of yolk.); 250 g caster sugar (Super-fine sugar.); 1 tsp cornflour; 0.5 tsp vanilla extract; 1 tsp apple cider vinegar; 500 ml double/heavy whipping cream; 200 g frozen raspberries; 1 tsp lemon juice; 1 tbsp sugar; 2 handfuls fresh raspberries (For decorating; amount is approximate.); cherries (For decorating; some halved. Quantity not specified.); 1.5 tsp icing sugar (Dust over to finish; source gives a range of 1–2 tsp.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A festive meringue wreath with a crisp shell and chewy marshmallow-like centre, topped with whipped cream, homemade raspberry sauce, fresh raspberries and cherries. A light, fruity dessert and an elegant centrepiece.

11 servings375 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

6 medium egg whites (Remove all traces of yolk.)
250 g caster sugar (Super-fine sugar.)
1 tsp cornflour
0.5 tsp vanilla extract
1 tsp apple cider vinegar
500 ml double/heavy whipping cream
200 g frozen raspberries
1 tsp lemon juice
1 tbsp sugar
2 handfuls fresh raspberries (For decorating; amount is approximate.)
cherries (For decorating; some halved. Quantity not specified.)
1.5 tsp icing sugar (Dust over to finish; source gives a range of 1–2 tsp.)

Steps

1
Preheat a fan-assisted oven to 100°C (212°F), or a conventional oven to 120°C (248°F). Line a baking tray with baking paper.
2
Put the egg whites and caster sugar in a stand mixer. Mix on high speed for 10 minutes, setting a timer; scrape down the bowl sides after about 5 minutes.
3
Check that the meringue has formed firm peaks. If it has not, continue mixing for about another minute, then turn off the mixer.
4
Add the cornflour, vanilla extract and apple cider vinegar. Mix for 30 seconds, until combined.
5
Transfer the meringue to a large piping bag (use two if needed). Pipe or spoon it onto the lined tray in a wreath shape.
6
Bake for 1 hour 45 minutes. Turn off the oven and leave the pavlova inside for several hours, ideally overnight, until completely cool. Do not open the oven door while it cools.
7
To make the raspberry sauce, put the frozen raspberries, lemon juice and sugar in a saucepan over medium heat. Cook for about 5 minutes, until a sauce forms.
8
Turn off the heat and blend the raspberry sauce.
9
When ready to serve, whip the cream.
10
Spread or spoon the whipped cream over the cooled pavlova.
11
Top with the raspberry sauce, fresh raspberries and cherries; halve some of the cherries.
12
Dust with icing sugar and serve.

Notes

The pavlova must cool fully in the switched-off oven; the source recommends leaving it overnight and keeping the oven door closed. The description does not specify a quantity for cherries or an exact amount for the two handfuls of fresh raspberries.