How to Make a Pavlova Wreath | Tesco

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 170°C (150°C for fan oven or gas mark 3).

In a large clean bowl, add 6 egg whites and whisk with an electric whisk for about 4 minutes.

Gradually add 300 grams of caster sugar, one tablespoon at a time, while continuing to whisk for another couple of minutes until the mixture is shiny and forms soft peaks.

Add 1 teaspoon of corn flour and 1.5 teaspoons of white wine vinegar, then whisk for another couple of minutes until firmer peaks form.

Draw a 25 cm diameter circle on a piece of baking paper to use as a guideline.

Spoon the meringue mixture onto the baking paper, following the circle outline.

Put the meringue in the oven and immediately turn the temperature down to 140°C (120°C for fan oven or gas mark 1).

Bake for 1.5 hours, then switch off the oven and leave the Pavlova to cool completely, preferably overnight.

Once cooled, carefully peel the meringue off the baking paper using a palette knife and transfer it to a plate.

For the chocolate sauce, melt 100 grams of dark chocolate, 100 milliliters of double cream, and 2 tablespoons of unsalted butter over low heat, then stir in 100 grams of caster sugar and 5 tablespoons of golden syrup, cooking for 5 minutes.

For the vanilla cream, whisk 300 milliliters of double cream with 3 tablespoons of caster sugar and 1 teaspoon of vanilla extract until thick and creamy.

Spread the vanilla cream evenly over the cooled Pavlova.

Top with a selection of winter red berries, including raspberries, blueberries, blackberries, strawberries, and cherries, arranging them decoratively.

Dust icing sugar over the top as a final touch.

Cooking Techniques

Equipment Needed

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