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Wreath shaped Christmassy pavlova

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Cooking time

Prep: 30 minutes Cook: 2 hours When the meringue finishes baking leave it in the oven with the door slightly open - this will prevent any cracking of the meringue

Skill level

More effort


Serves 10

A perfect meringue wither a delectable Chewey centre. Covered in whipped cream, a raspberry coulis, and mouthwatering summer fruits - strawberries, raspberries and blueberries

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  • 4 large egg whites
  • 250g caster sugar
  • 2tsp White wine vinegar
  • 1tsp cornflour

Raspberry coulis

  • 250g raspberries
  • 1 lemon (Juice)
  • 50g caster sugar

Whipped cream and fruits

  • 1/3 a punnet of strawberries (quartered or halved)
  • 1/3 a punnet of raspberries
  • 1/3 a punnet of blueberries
  • 500ml double cream (whipped)


  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.

  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

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

  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.

  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.

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

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