There is no dessert more Aussie than a Pav, especially when adorned with fresh slithers of mango, banana and a generous drizzle of passionfruit. Wreath-shaped desserts are so on trend this Christmas and better yet, they are ridiculously easy to create. In fact, mini pavlovas are much easier to master than one big one to share, so if you have never tried making a pavlova before, this is the recipe for you.
For those of you who are super-dooper organized (we bow down to you), you can cook the pavlovas, let them cool in the oven then transfer them to air-tight containers up to two days before serving. Gotta love a little bit of forward thinking to reduce the stress-factor on the day.
PAVLOVA WREATH RECIPE
Preparation time: 20 mins
Cooking time: 1 hour 10 mins
6 egg whites
1 teaspoon cream of tartar
1 ½ cups caster sugar
1 tablespoon corn flour
1 teaspoon white vinegar
500ml thickened cream, whipped
1 mango, flesh thinly sliced
1 banana, thinly sliced on diagonal
¼ cup fresh passionfruit pulp
Mint leaves, to garnish
Flaked almonds, toasted, to garnish
1. Preheat oven to 140°C fan-forced. Line 2 large oven trays with baking paper. Put egg whites in the bowl of an electric mixer and beat on high with a whisk attachment until foamy. Add cream of tartar and beat for a further 5 minutes or until stiff peaks form. Add sugar, 1 tablespoon at a time, whisking until incorporated. Once all of the sugar has been added, whisk for a further 5 minutes or until the mixture is no longer grainy but is smooth, thick and glossy. Add corn flour and vinegar and beat again very briefly until just combined.
2. Spoon 10 round mounds of meringue mixture onto prepared trays, about 5cm apart (not in a wreath shape). Use the back of a spoon to shape them into a neat disc. Bake for 10 minutes then reduce oven to 110°C fan-forced (don’t open the oven door) and bake for a further 1 hour. Turn off oven and allow meringues to cool completely with the oven door slightly ajar.
3 Transfer cooled meringues to a large round chopping or serving board, and arrange them in a wreath shape. Dollop whipped cream on top of each meringue, scatter over mango and banana and then drizzle generously with passionfruit pulp. Garnish with mint and almonds. Serve immediately.