Chocolate Cream & Wild Berry Pavlova Wreath

INGREDIENTS

SERVES 8
time 2 hours

PAVLOVA
8 egg whites, at room temperature
1.5 cup caster sugar
3 tsp cornflour
2 tsp white vinegar 

chocolate cream
300ml thickened cream
1/3 cUP Icing sugar
1 tbsP cocoa 

TOPPING
1 punnet blackberries
1 punnet blueberries
Icing sugar to dust  

Method

Preheat oven to 120°C. Line the pizza tray with non-stick baking paper, using a spot of oil under the paper to secure it in place. Lightly spray the paper with oil and dust with cornflour to prevent the meringue from sticking.

In a clean, dry bowl, using the hand mixer with the beaters attached, beat the egg whites on speed 5 until soft peaks form.

Gradually add the sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.

Spoon the meringue mixture onto the baking tray, using a large kitchen spoon to dollop the meringue in a wreath shape.

Bake in oven for 20 minutes.

Reduce oven temperature to 100°C and bake for a further hour and 20 minutes or until the meringue is crisp and dry.

Turn oven off, leaving the meringue in oven with the door closed, to cool completely.

Chocolate cream

Place the cream in the bowl of a kitchen mixer and beat with whisk until beginning to thicken.

Add sugar and beat till smooth and thoroughly whipped, although be carful not to over whip as it won’t dollop nicely.

Add the cocoa and gently fold with a spoon, leaving it slightly under mixed so you have ribbons and streaks of cocoa colour through the white cream.

Fill the centre and top of wreath with cocoa cream - this is the best trick for loading your pav with lots of fresh cream, without it collapsing the delicate meringue.

Top with fresh berries.

Dust with icing sugar before serving.

THIS RECIPE WAS CREATED IN PARTNERSHIP WITH BREVILLE using the breville smart oven and breville bakery chef.
recipe creation & styling: lucy tweed, Photographer: kitti gould.