Cranberry, Strawberry and Pistachio Pavlova Wreath

Ingredients

3 egg whites (95g)

160g white caster sugar

2 tsp cornflour

2 tsp vanilla essence

½ tsp vinegar (malt or ACV)

50g Cinderella Dried Cranberries, chopped roughly

50g Cinderella Dried Strawberries, chopped roughly

1 cup cream

150g mascarpone

100g pistachio spread

60g white chocolate, chopped

Method

1. Preheat the oven to 130°C degrees celsius (fan-bake).
2. Line a flat baking sheet with a large square of baking paper. Using a medium-sized plate, trace a large circle onto the baking paper. Flip the baking paper over so the ink doesn’t come in direct contact with the pavlova.
3. Add the egg whites to a large bowl, or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and forming soft peaks.
4. Gradually add the caster sugar, one tablespoon at a time, beating well between additions. Continue whisking until the meringue is thick and glossy and holds its shape. To check the sugar has dissolved properly, rub a little mixture between your fingers. It should feel smooth rather than gritty.
5. Add in the cornflour, vanilla essence, and vinegar. Carefully fold into the meringue mixture until fully incorporated.
6. Sprinkle in half of the dried cranberries and strawberries, and gently fold through the meringue.
7. Spoon the meringue mixture onto the prepared baking sheet, arranging it around the outside of the circle and leaving a hole in the middle. Using a spatula, smooth and shape out the meringue until it forms a wreath-like shape.
8. Put the pavlova wreath into the oven and immediately reduce the temperature to 100°C. Bake for 90 minutes, then turn the oven off, and leave the oven door closed. Let it sit in the oven to cool for a few hours before taking it out.
9. Once the pavlova wreath is completely cool, prepare the toppings. Whip the cream until it’s just starting to thicken, then add the mascarpone and 1 tsp vanilla essence. Continue whipping until it forms a smooth, thick cream that forms soft peaks. Be careful not to overwhip.
10. To decorate the pavlova wreath, start by spreading the cream in a thick layer over the top. Spoon on the pistachio spread and gently swirl over the cream. Sprinkle over the rest of the cranberries, strawberries and chopped white chocolate.

Tips

Refrigerate until it’s time to serve. Slice and enjoy! For a crispier texture, the pavlova wreath is best eaten the same day you decorate it. If you prefer a softer texture, refrigerate it overnight.

Recipe by @mic_in_the_kitchen

 

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