Festive Pavlova Wreath.
Build the Wreath
Prep Time: 25 minutes | Serves: 11
Ingredients:
11 x 10cm meringue quenelles (recipe below)
3/4 cup lemon curd (my recipe below or store-bought
500ml fresh pouring cream
200g fresh strawberries, cut into quarters
125g fresh redcurrants, use raspberries if currants are not available
3 tablespoons raw pistachio nut meal
Edible flowers, for garnish
Method:
Line a large chopping board or platter with parchment paper. Arrange the meringue quenelles in a circle. If you have more quenelles, simply make a larger wreath.
With hand beaters lightly whip cream to soft peaks. Top each meringue with a dollop of whipped cream, then generously drizzle with lemon curd.
Add strawberries and redcurrants on top of each meringue, sprinkle with pistachio meal, and garnish with edible flowers.
Meringue Quenelles
Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Makes: 10-12 quenelles
Ingredients:
6 (200ml) egg whites, room tempreature
1 ½ cups caster sugar
2 teaspoons corn flour
2 teaspoons white vinegar
Method:
Preheat oven to 180°C (350°F). Place egg whites in a clean, dry bowl of a stand mixer and whisk on high speed until soft peaks form (approximately 1 minute).
Gradually add sugar, 1 dessert spoon at a time, whisking on medium/high speed until fully dissolved before adding the next spoonful (this will take about 10-12 minutes, no less).
Mix cornflour and vinegar in a small bowl, then slowly add to the meringue while mixing on low speed.
Using two large metal spoons (salad servers work well) shape 10-12 quenelles (approximately 10cm in length) across 2 baking trays lined with parchment paper.
Reduce oven temperature of oven to 110°C (230°F) and place quenelles in the oven to bake for 1 hour 10 minutes. Do not open oven. Turn off the oven and allow the meringues to cool completely in the oven overnight with door closed.
LEMON CURD
Prep Time: 10 minutes | Cook time: 3 minutes
Ingredients:
4 (160ml) lemons, juiced
½ cup caster sugar
2 tablespoons butter
2 eggs, lightly whisked
Method:
1. To prepare lemon curd, in a small- medium heat-proof bowl whisk together lemon juice, sugar, butter, and eggs. Place bowl over simmering water (about 2 inches of water in saucepan, whisking constantly for 2-3 minutes to create foam on top and until thickened.
2. Remove and whisk for another minute to cool down. Set aside. Lemon curd will last 1-2 weeks in a sterilised glass, airtight jar.
NOTES
Prepare the meringues 2 days in advance and store in an airtight container. For decorating the wreath, you can swap the strawberries and redcurrants for other fruits, such as blackberries or blueberries. To create a more visually appealing look, consider color-blocking the fruits. If you don’t have pistachio meal, you can substitute it with powdered sugar.
Note: Pistachio meal is made by blitzing raw pistachios into a fine powder.
