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Berry Christmas Pavlova Wreath

Berry Christmas Pavlova Recipe for Thermomix TM6

Useful Items

Oven, baking paper, large baking tray

Hints and Tips

  • A festive twist on the popular pavlova, snowy white meringue is topped with vibrant red berries and a light dusting of icing sugar. Set this showstopping dessert down in the middle of your Christmas table and wait for the delighted oohs and ahhs of your guests.
  • The mixing bowl, blade and butterfly whisk should be free from any grease or fat before whisking egg whites. Wash and dry thoroughly before use.
  • If preferred, use a clean and dry metal spoon instead of spatula to scrape down sides of mixing bowl. It is often easier to ensure a metal spoon is grease free.

Ingredients

Meringue
  • 225 g caster sugar
  • 4 egg whites, from large eggs, room temperature
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
Raspberry Coulis
  • 125 g fresh raspberries
  • 50 g caster sugar
  • 20 g lemon juice
Whipped Cream
  • 450 g whipping cream
Assembly
  • 100 g fresh blueberries
  • 50 g pomegranate seeds
  • 200 g fresh raspberries

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Instructions

Meringue
  • Preheat oven to 160°C.
  • On a large sheet of baking paper, trace a Ø 28 cm circle and then a Ø 16 cm circle inside the larger one. Turn over and use to line a large baking tray.
  • Place a bowl on mixing bowl lid and weigh in sugar then set aside.
  • Insert butterfly whisk (see tip). Place egg whites in mixing bowl and, without measuring cup, whisk 1 min - 1 min 30 sec/37°C/speed 3.5 until stiff peaks form, watching carefully to avoid over-whisking. Scrape down sides of mixing bowl with spatula (see tip) then, without measuring cup, whisk again 4 min/37°C/speed 4 while slowly adding reserved sugar, 1 Tbsp at a time, through hole in mixing bowl lid, leaving approx. 10 seconds between each.
  • Without measuring cup, whisk again 40 sec/speed 3 while adding cornflour and vinegar through hole in mixing bowl lid. Remove butterfly whisk.
  • Spoon mixture inside traced circles on baking paper to form a wreath shape, then use a fork to create small peaks. Place in oven then immediately reduce temperature to 150°C and bake for 1 hour. After this time, turn off oven and leave meringue inside, refraining from opening oven door, until completely cool (approx. 2 hours); this is important to decrease risk of meringue cracking and collapsing. Meanwhile, clean mixing bowl and butterfly whisk then make coulis.
Raspberry Coulis
  • Place raspberries, sugar and lemon juice in mixing bowl then blend 10 sec/speed 10. Transfer to a bowl and set aside. Clean mixing bowl.
Whipped Cream
  • Insert butterfly whisk. Place cream in mixing bowl and whip without setting a time/speed 3, until softly whipped, watching carefully to avoid over-whipping. Remove butterfly whisk.
Assembly
  • When meringue is cool, spread with whipped cream, drizzle over raspberry coulis then decorate with blueberries, pomegranate seeds and raspberries. Serve immediately.
View this recipe on Cookidoo

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