Here’s a festive twist on a family favourite dessert for you to try. If you are entertaining on Christmas Day & want to wow your guests without stressing yourself out my Chocolate Pavlova Wreath with Raspberry Cream is just perfect!
All we’re doing is ramping up your basic pavlova to a chocolate wreath version by adding cocoa powder to your basic recipe & dolloping big scoops, in the shape of a wreath & baking as normal.
Chocolate Pavlova Wreath with Raspberry Cream
Recipe Below
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- Lazy Mazy Grazing Board
- Smoked Salmon, Avo & Beet Salad
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- Glorious Gravy
- Plum Pudding Ice Cream + Toffee Sauce
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- Ham & Smashed Spuds Hash
- Thai Green Turkey Curry
- Brie, Turkey & Cranberry Tart
- Epic Christmas Toastie
- Cracking Cranberry Sauce
- Mulled Wine for the Masses
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Now for that FABULOUS FESTIVE Recipe!
Chocolate Pavlova Wreath with Raspberry Cream
4 large egg whites (use a carton of egg whites if you fancy)
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
2 tbsp cocoa powder
Large carton of double cream – whipped lightly
500g raspberries
2 tbsp icing sugar
100g of pistachios (optional)
Extra cocoa powder to dust the top
Preheat the oven to 160 & line a baking tray with a sheet of baking paper
Place the egg whites in a spotlessly clean bowl & whisk until stiff. Gradually add the sugar
about a quarter at a time whisking well between each addition until stiff & glossy (this will
take 6/8 minutes so if you have a stand mixer use it!)
Add white wine vinegar, the cornflour & 1 tbsp of cocoa powder & combine.
Spoon the mixture in a wreath style shape onto the parchment leaving a little bit of room in between for them to spread slightly – I find if I spoon on heaped tbsps. of the meringue into what looks like individual mini meringues in a circle just about touching each other (like a Christmas wreath), I get the wreath shape I’m looking for. Sprinkle on the remaining tbsp of cocoa powder & using the back of a spoon swirl it through but make a scooped-out indent in each meringue.
Bake for 5 minutes at 160 then turn the oven down to 140 & bake for a further 30 mins until crisp on the outside. Turn off the oven & leave overnight to cool completely – this will gift you a super crispy exterior & fluffy marshmallowy interior…
Toss the raspberries with the icing sugar & leave to macerate for 5 / 10 mins – this pulls out the natural sugars & creates a fab raspberry syrup.
Stir 2/3rds of the macerated raspberries loosely into the cream.
Dollop on generous tablespoons of the raspberry cream into the meringue hollows.
Spoon over the remaining raspberries letting the syrup drip down the sides.
Crush the pistachios, if using, to a loose rubble with a rolling pin & scatter on top.
Finish with an extra dusting of cocoa powder & serve. Seriously festive & a total gem of a crowd pleaser!
Festive Love,
Cepta
