Chocolate swirl pavlova wreath

A yellow and green fruit and nuts dressed white meringue ring wih mint leaves.

This glorious pavlova wreath makes the perfect centrepiece dessert for a truly Kiwi Christmas. Decorate it in a tropical beach vibe with Guylian seashells and bright summer colours.

Print Pin Rate

Prep Time 40

Cook Time 1 15

Total Time 1 55

Course Dessert

Servings people

Ingredients

Pavlova ring

6 Better Eggs Size 7 egg whites 225ml
330 g caster sugar
11/2 tsp DYC white wine vinegar
2 tsp cornflour

Topping

400 g Tatua Mascarpone chilled
2 cups cream chilled
11/2 tsp vanilla extract
50 g icing sugar sifted
6 Guylian seashells chocolate melted and cooled
assorted green/yellow flesh fruit Dole pineapple, green and gold kiwifruit, green grapes
Guylian seashells chocolates whole
FreshLife hazelnuts lightly toasted
Fresh mint leaves

Instructions

Preheat the oven to 160°C. Line a large baking tray with baking paper. Draw a large circle in the middle of the paper using a plate.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form.Gradually add the sugar one tablespoonful at a time, whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour in a small bowl until smooth, then stir it into the meringue.Whisk for another few minutes.
Place 12 heaped spoonfuls of the meringue onto the circle drawn on the baking paper to create a wreath shape. Smooth the top a little for the cream to go on. Place the tray in the oven, then immediately reduce the temperature to 120°C. Bake for 1 hour 15 minutes, until the outside is crisp to the touch but still white. Turn the oven off and leave the pavlova inside with the oven door closed overnight to cool and dry.
Mascarpone Cream: Whip the chilled cream in a clean bowl until a soft peak form. Set aside. Place the mascarpone in another crean bowl. Mix in sugar and vanilla paste. Beat for a few minutes until smooth. Using a large spoon or spatula, gently fold in the softly whipped cream until just combined. Do not overmix.
Spoon the mascarpone cream on the meringue. Smooth over, then drizzle the melted cooled seashells chocolate onto the cream. Using a spoon, create a swirled effect. Decorate with fruit, seashells chocolate, nuts and mint.