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Pavlova Wreath
4 egg whites (approx 150ml) 1 cup (220g) caster sugar 2 tbs cornflour (cornstarch) 2 tsp white vinegar 1 cup (250ml) thickened cream fruit, for topping

1. Preheat oven to 150C (130 fan-forced). Prepare a baking tray large enough to accommodate a 25cm circle (I used a pizza tray). On a piece of baking paper, draw a 25cm circle, and a 15cm circle inside of it. Invert baking paper on the tray so the lead/ink does not come into contact with the meringue. 2. Beat eggwhites to soft peaks; continue beating, adding the caster sugar one tablespoon at a time. Beat until mixture is stiff and glossy. 3. Using a large dessert spoon, scoop large spoonfuls of meringue onto the tray, using your circle as a guide. Make sure each dollop of meringue comes into contact with the one adjacent, but is spaced enough to give shape to your wreath. Once you have used up all the meringue, use the back of your spoon to flatten the top. 4. Place your meringue in the oven and immediately reduce oven temperature to 120C (100 fan-forced) and bake for 1 and a half hours. This initial high temperature helps to crisp up the outside of the meringue, while the long, low baking temperature keeps the inside soft. 5. Once meringue is baked, turn off the oven and allow it to cool inside with the oven door slightly ajar. Allow to cool completely before transferring to a serving platter. Prematurely moving the meringue may result in a shattered exterior. 6. Once meringue is cool, whip cream to soft peaks and dollop on top of the meringue. Arrange fruit on top of the cream, then serve immediately. NB: A decorated pavlova will last about 4 hours before it begins to weep. Leftovers may be stored in the fridge and will keep essentially until the cream spoils, but wont be as aesthetically pleasing.
C AK E C R U M B S . L I V E J O U R N AL . C O M F AC E B O O K . C O M / C AK E C R U M B S L J C AK E C R U M B S . D E V I AN T AR T . C O M