PAVALOVA WREATH is perfect for Christmas. Pavalova looks festive, delicate and can be topped with variety of fruits, berries, compote, whipped cream. Pavalova will no doubt be a show stopper at the Christmas dinner. Crisp, melt in the mouth Pavalova is a perfect combination with tangy, sweet, berries.
4 nos – Egg whites
1 cup – Granulated Sugar
1/2 cup – Mixed berries (Strawberry, blueberry, raspberry, cherry)
1/2 cup – Strawberry purée
2 tbsp – Honey
Few mint leaves
. To start making the meringue for the Pavalova, place the egg whites in a large, very very clean bowl. Using the whisk attachment, start whisking the egg whites on medium speed, till small bubbles start appearing.
. Preheat the oven to 100°C and line the baking tray with parchment paper. Draw a circle on the paper to act as a guide to pipe the meringue for the wreath.
. To the egg whites now gradually add sugar. Increase the speed and whisk the eggs for 15 mins.
. The egg whites now would have tripled, opaque, silky and stiff.
. Now using a spoon the meringue on the circle on the parchment sheet. Make the wreat 1.5″ wide and 2″ high.
. Smoothen it if you like using a fresh spoon. Using a clean spoon make a depression along the circle on top of the pavalova for it to hold the fruits and the sauce.
. Bake it for 2 hours in the oven.
. Once done immediately transferit into an airtight container.
.To assemble the Pavalova, chop the strawberries into halves and quarters.
. Now place the wreath on the serving plate. Pour the strawberry puree on it generously. Arrange the berries and mint leaves.Drizzle honey. Serve immediately.
* For strawberry purée- blend 1/4 cup with 2 tbsp sugar to a smooth paste.