Festive Pavlova Wreath

Preheat oven to 150 c

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

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.

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.

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.

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.

For the extra flourish, drizzle with Super Dense Fig Balsamic Glaze.