Christmas Wreath Pavlova

This is the ultimate Christmas wreath pavlova recipe. Whether you’ve IBS, FD, Coeliac, IBD or none of these conditions, this recipe is a real winner. People are often surprised to learn that cream is very low in lactose and is usually well tolerated by those with IBS. This recipe is for quite a large quantity so as to make the wreath but you can half the amounts and make a traditional pavlova that serves six.
serves 10-12


6 large egg whites (room temp)
pinch of sea salt
330g caster sugar
4 tsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract
600ml double cream
2 vanilla pod, split in half and seeds scraped out OR 1 1/2 tsp vanilla paste
finely grated rind of 2 lemons
Strawberries x 300g
Raspberries x 200g
Blueberries x 150g
Fresh mint to garnish
1 tbsp icing sugar, sifted for dusting


Preheat the oven to 150°C/300°F. Use a pencil to draw a 26cm diameter circle on a sheet of baking paper that’s the same size as your large baking tray. Then draw a 15cm diameter inner circle inside the centre of the larger circle, this is the outline of your wreath. Turn the paper over and place on the large baking tray.
Make the meringue in a large clean bowl. Whisk the egg whites and salt into stiff peaks. Slowly add the sugar, a third at a time, whisking well between each addition until the mixture is stiffened and shiny.
Sprinkle in the cornflour, vinegar and vanilla extract, then fold in gently with a metal spoon.
Spoon the meringue in between the 2 circles on the baking paper to make the wreath (ring shape). Smooth the edges with a palette knife and ensure the top is wide enough so you can add the topping later. Make a dip to the top (all round) for the topping to sit in. Make upward strokes with the palette knife all the way round the outside of the wreath.
Put in the oven and reduce heat to 120°C/240°F. Cook for 1½ hours until pale brown but a little soft in the centre. Turn off the oven, leave the door ajar and allow it to cool completely.
To make the filling, whip the cream in a bowl with vanilla seeds and lemon rind until thickened and just holding its shape.
To serve, gently peel the parchment paper off the Pavlova and carefully transfer to a serving plate or cake stand. Pile on the cream mixture and arrange the fresh fruit and mint on top. Serve straight to the table and cut into slices.

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