Yayyy - we’ve finally made it to Day 1 of my Christmas Countdown! And for the pièce de résistance I’ve made a Raspberry Pavlova Wreath. Living in the southern hemisphere, a summery Chrismas isn’t the same without the very popular pavlova and berries for dessert, everyone swears by their family recipes being the best ever. This year I’ve tried a slightly different version from Donna Hay Magazine (thanks Donna) in the shape a wreath, and piled it up with lots of raspberries and extra garnishes. Any fruit will do, and you could exchange the raspberries for mango, pomegranate or cherries. Let your imagination run wild.
Well this is my last day posting for awhile, so I just wanted to say thanks for following along on my Christmas Countdown - it’s been a blast. My waistline has taken a bit of a hit with all those calories, but thats what New Years resolutions are for aren’t they. I also wanted to say a big thank you to all my clients who made 2018 an epic year for my business. Looking forward to doing some more fantastic work in 2019.
Enjoy your Christmas break - and from me it’s over and out for 2018!
RASPBERRY PAVLOVA WREATH
Adapted from a recipe by Donna Hay Magazine
225ml eggwhites (about 6 eggs)
1½ c caster sugar
1½ tsp white vinegar
2 tsp cornflour
½ cup (65g) frozen raspberries
2 tablespoons caster (superfine) sugar
1 tsp vanilla extract
1½ c single cream
250 g fresh raspberries
4 tbsp shelled pistachios, finely chopped
2 tbsp freeze-dried raspberries, crushed
edible flowers – borage, pansy, marigold
fresh mint leaves
Preheat oven to 150°C. Draw a 22cm circle on a sheet of baking paper and place on a baking tray upside down. Place the eggwhites in the bowl of an electric stand mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 6 mins or until the mixture is stiff and glossy. Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue mixture and whisk for a further 2 minutes or until glossy and combined.
Place 12 heaped spoonfuls of the meringue mixture on the tray around the inside of the baking paper circle to create a ring. Place the pavlova in the oven and immediately reduce the oven temperature to 120°C, and bake for 1 hour or until crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed for 3 – 4 hours or overnight. At no point during the cooking/cooling process should you open the oven door.
Place the raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring occasionally, for 3–4 mins or until slightly reduced. Strain into a heatproof bowl, discarding the seeds, and refrigerate until cool.
Place the cream in a clean bowl of the electric mixer and whisk until soft peaks form. Carefully slide the pavlova wreath on to a serving plate, and top with the whipped cream. Decorate the pavlova with the fresh raspberries, pistachios, freeze dried raspberries, edible flowers and mint. When ready to serve drizzle the pavlova with Rapberry Coulis, and serve the remaining coulis in a small jug.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018