Another Christmas recipe is here!! 🙂 I couldn’t wait to share this one with you. I simply love the final look of this Christmas Pavlova Wreath decorated with whipped cream, raspberry coulis and so many delicious fruits.
Ingredients:
Pavlova:
- 160g egg whites
- Pinch of salt
- 280g caster sugar
- 1 teaspoon lemon juice
- 1 tablespoon potato starch
Decoration:
- 60g white chocolate – melted (optional)
- 280g whipping cream
- 125g mascarpone
- 2 tablespoons icing sugar
- Your favourite fruits
- Mint leaves
- Icing sugar
Raspberry coulis:
- 140g raspberries
- 35g sugar
Instructions:
Grab a baking oven tray and line it with baking paper.
Preheat the oven to 130C – no fan.
Place the egg whites and a pinch of salt in the bowl of your stand mixer (you can use a hand mixer instead) and using a whisk attachment, whisk them (high speed) until they reach peaks. Make sure the bowl is dry and clean before using.
While you continue to mix on high speed, start adding the sugar about a tablespoon at a time, allowing a short gap before each addition.
When you have added it all in, continue mixing for another 10 minutes or so until the sugar has completely dissolved. The mixture should be stiff, thick and glossy. At the end add the lemon juice and potato starch and continue mixing for another minute.
Grab a disposable piping bag, snip a chunk off at end of so that you get a hole of about 6,5-7cm diameter at the bottom. Transfer your shiny whipped egg whites into the prepared piping bag and start piping them out one next to another – making sure they are touching – to form a ring (wreath) of around 22cm. You don’t want to leave gaps between them and end up with many small pavlovas in a circle to later end up losing the cream and fruits down the gaps! 😉
You can use a pencil to draw an outline on the baking paper and turn the baking paper over, so that you can still see the lines when piping, but they won’t transfer to the pavlova while baking. If you don’t want to use a disposable bag, you can use a tablespoon instead and just place dollops of the whipped egg whites into a ring shape. I do find it easier and faster to pipe them out.
Smooth the top, so that it’s flat.
Place in the preheated oven, close the door and immediately reduce the temperature to 110C.
Bake for an 1hr and 30mins, turn the oven off and without opening the oven doors, leave your pavlova in there to cool down for a few hours, preferably overnight.
A few hours before serving prepare the raspberry coulis. Add the raspberries and sugar into a small saucepan, place over a medium heat and allow to cook until you can see the raspberries starting to fall apart. Take off the heat and either blend using a hand-blender or mash until smooth. Put them through the sieve to remove the seeds. Return the raspberry coulis to the hob over a low heat and let it boil for a few minutes, stirring from time to time until it turns into a thicker consistency. Pour into a bowl to allow it to cool down and set a little bit.
If possible, decorate the pavlova right before serving for best results.
NOTE: Once you decorate the pavlova with cream and fruits, it will start to turn slightly soggy after a while (this is normal). To delay this process, you can apply a very thin layer of white melted chocolate on the top where the cream will go later and let it set for about 15 minutes. You can then start decorating when you’re ready.
Whip together the cream, mascarpone and icing sugar. Spread it across the baked pavlova, decorate with the prepared raspberry coulis, fruits, mint and sprinkle with icing sugar.
Best to eat within 2 days once decorated.
Happy Baking!
