What better for Christmas dessert than a wreath you can eat?

Mini Pavlova Wreath

This extravagant festive wreath has been crazy-popular since I released it on my website in 2020. It’s spectacular to look at but actually very easy to put together, because everything can be made in advance and assembled on the day. My huge wooden board is actually made from the lid of a wine barrel!

Ready in 1 hour 30 minutes + cooling time

Serves 10

Mini Pavlovas

4 egg whites

1 tsp white vinegar

1 tsp vanilla essence

1 cup caster sugar

Raspberry Drizzle

1 cup frozen raspberries

1 Tbsp caster sugar

Chocolate Sauce

120 g (4¼ oz) dark chocolate

¾ cup cream

¼ cup passionfruit curd

250 g (9 oz) strawberries

125 g (4½ oz) raspberries

125 g (4½ oz) blueberries

125 g (4½ oz) pomegranate seeds

3 kiwifruit, peeled and sliced

Flesh of 1 mango, sliced

1 Tbsp icing sugar, to dust

1 handful fresh mint sprigs, to serve

30 g (1 oz) Flake bar, to serve

2 cups cream, whipped, to serve

METHOD

1 Preheat the oven to 170°C (325°F) fan bake. Line 2 baking trays with baking paper.

2 To make the Mini Pavlovas, place the egg whites in the bowl of a stand mixer and whisk on high speed until stiff peaks form. Add the vinegar and vanilla then whisk again on a slow speed.

3 Increase the speed to medium and gradually add the sugar. Whisk on high speed for 5 minutes until stiff and glossy.

4 Spoon 10 rounds of meringue onto the prepared trays. Reduce the oven temperature to 120°C (235°F) and bake for 40 minutes, until crisp to the touch.

5 Turn off the oven and allow the pavlovas to cool completely in the oven with the door ajar. Once cool, store in an airtight container in the pantry for up to 4 days.

6 To make the Raspberry Drizzle, combine the raspberries and sugar in a microwave-proof bowl or jug and microwave on high for 1 minute. Stir, microwave for another 20 seconds, then stir again. Set aside to cool, then chill until needed.

7 To make the Chocolate Sauce, break the chocolate into a microwave-proof bowl, add the cream and microwave for 90 seconds. Allow to sit for 2 minutes then stir until smooth. Chill until needed (you may have to warm it slightly before serving).

To assemble the wreath, place ramekins of Chocolate Sauce, Raspberry Drizzle and passionfruit curd on a large serving platter. Add the Mini Pavlovas in a circular pattern. Fill in the gaps with the fresh fruit. Sprinkle with the icing sugar and garnish with mint sprigs and crumbled Flake bar. Serve accompanied by bowls of whipped cream.

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