Wreath shaped Christmassy pavlova

Method

• step 1

  Preheat the oven to 120 degrees Celsius. Draw out on a piece of grease proof paper a circle 22cm in diameter (11cm radius) and then draw a smaller circle inside that of 14cm in diameter (7cm in radius). You will put the meringue inbetween these two lines.

• step 2

  Put all 4 egg whites into a bowl and whisk on high speed for about 4 minutes until stiff peaks begin to form. Lower the speed and add the caster sugar a tbsp at a time giving each spoonful about 30 seconds to mix in. The mixture should be glossy and form stiff peaks when you pull the whisk away

• step 3

  Turning off the whisk, sprinkle over the cornflower and white wine vinegar and fold it in slowly.

• step 4

  Put your meringue onto the grease proof paper you prepared and then put that onto a baking tray and put it in the oven for 2hrs.

• step 5

  For the coulis Blend together the the raspberries caster sugar and lemon juice until well combined For the whipped cream Whip the double cream with a whisk either with a hand whisk or an electric mixer for about 5 minutes until thick.

• step 6

  Spread the whipped cream over the meringue, pour on top the raspberry coulis and then place on the fruits