Festive Pavlova Wreath

Name: Festive Pavlova Wreath
Total time: 2 hours
Yield: 6
Ingredients: 6 medium egg whites; 330g caster sugar; TO FILL AND DECORATE: 500ml double cream, selection of fresh fruit - we used figs, raspberries, clementines and pomegranate seeds; SEGGIANO Chocolate Clementines; SEGGIANO Super Dense Fig Balsamic Glaze

Difficulty: Medium

Cooking time: 2 hours

Serves: 6

Ingredients

6 medium egg whites

330g caster sugar

TO FILL AND DECORATE: 500ml double cream, selection of fresh fruit - we used figs, raspberries, clementines and pomegranate seeds

SEGGIANO Chocolate Clementines

SEGGIANO Super Dense Fig Balsamic Glaze

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Method

Step 1 - Preheat the oven

Preheat oven to 150 c

Step 2 - Prepare the tray

Line a large flat baking tray with non-stick baking paper and draw a 30cm circle in the centre of the paper.

Step 3 - Beat the egg whites

Use an electric whisk or stand mixer to beat the egg whites to soft peaks. Add the sugar a spoonful at a time and whisk on maximum speed until the egg white are glossy and hold stiff peaks when the whisk is removed.

Step 4 - Create the meringue wreath

Spoon the meringue onto the baking paper in large spoonfuls using the circle you drew as a guide to create a wreath shape. Use the back of a spoon to create some swirls and create a shallow indentation for the cream and fruit to sit in.

Step 5 - Bake the meringue

Turn down the oven to 140 c and bake for 1.5 hours. Once cooked, turn the oven off and leave the merigue inside until it has cooled completely.

Step 6 - Decorate the wreath

When ready to decorate, carefully peel off the baking paper and transfer the meringue to a serving plate. Softly whip the cream and spoon over the meringue. Top with your chosen fruit and chopped chocolate covered clementines.