Pavlova Christmas Wreath

Give your usual pavlova a perfect seasonal update by making a beautiful Christmas Wreath from it.

Zutaten:

Zubereitung:

Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of minutes until the mixture is really thick and glossy and looks a little like shaving foam. Add the cornflour and vinegar.

Instead of making one big base I draw a 28 cm circle on a large sheet of baking parchment, then draw an 18cm circle inside it to create the template for my wreath.

I turn the sheet over and place on a large baking tray. Use a little meringue to stick down the corners of the paper, then please large rounded and even spoonfuls of meringue onto your template to form a wreath shape (about 8 to 12) .

Use the back of the spoon to make a mini nest in each meringue. You can also use a piping bag.

For pavlova, preheat the oven (top - bottom heat) to 130 °C and reduce the temperature to 100 °C after placing in the oven.
Mini pavlovas stay in the oven for about 50 minutes, a large pavlova 80 to 100 minutes. A perfect pavlova is nice and crispy on the outside, has a fluffy centre and is only very lightly browned.
Very important: do not open the oven door after the baking time has elapsed so that the pavlova does not collapse or crack.
Instead, turn off the oven and leave the pavlova to cool completely with the oven door closed.
If you want to cool the pavlova more quickly, place a wooden spoon in the oven door.

To serve, carefully transfer the meringue to a large platter, peeling away the baking parchment from the base.

For the Simple Whipped Dark Chocolate Ganache bring the whipping cream to the boil, take off the heat and add 60 g of chopped dark chocolate to the mix.

Set aside to cool for a couple of minutes. Gently stir.

During this time whip the whipping cream. Once the cream is ready, gently and by hand stir in in the melted and cooled chocolate.

This step can be done in the morning for the evening itself and be either placed into a piping bag ready for use or a covered bowl.

For the caramelised walnuts melt the sugar gently in a frying pan until it is light brown, than quickly add the waltnuts to it and stir until they are all glazed. Spoon onto a backing sheet and let it cool.

Melt the chocolate ready for drizzling.

For the finishing touch place a spoonful of cream on top of the meringue. Top with poached pear slices, drizzle soft chocolate over it and sprinkle with caramelized walnuts. Add a little bow to the bottom of your wreath for additional effect.

Bon Appetit!