Pavlova Wreath Kit with Plum and Rhubarb
For a showstopper Christmas time dessert, this pavlova wreath is a fun take on the classic pav. Top with plum and rhubarb compote, cardamom cream and toasted pistachios.
Ingredients
Pavlova Wreath
Cardamon Cream
- 300 g cream
- 1 tsp vanilla extract ^
- 1 pack cardamon & sugar mix
- 100 g yoghurt
Toppings
- 1 pack pistachio nuts roughly chopped
- 300 g plum and rhubarb compote
- 2 Tbsp honey ^
Pantry Staple ^
Instructions
- Preheat oven to 160°C (do not use fan bake). Line an oven tray with baking paper and draw a 30cm circle on it (use a dinner plate as a stencil).
- Separate egg whites from yolks. Place egg whites in a large, clean, dry bowl (or bowl of your stand mixer) and use electric beaters to whisk on medium speed until soft peaks form, 3-4 minutes. In a small bowl, combine water, vinegar, cornflour and a pinch of salt, until smooth. Add to egg whites and whisk briefly to combine.
- Continue to whisk egg whites on medium speed, adding a tablespoon of caster sugar to the mix at a time; this should take about 10 minutes. Your meringue should look fluffy and silky.
- Using a spoon, dollop meringue into 10 even sized mounds within the circle. Keep mounds attached. Use the back a spoon to create small dents in the top of each mound.
- Turn oven down to 100° and bake pavlova for 120 minutes (DO NOT open oven door during this time). The pavlova may crack slightly, this is completely normal.
- After 120 minutes, turn the oven off and leave pavlova in the oven to cool completely. Do this for 2 hours minimum, or overnight if possible. Put a sign on the door so you don’t forget it’s in there! Once completely cooled, the pavlova can be stored in an airtight container
- When ready to serve, prep toppings. Place cream, vanilla extract and cardamon sugar mix in a large bowl or bowl of your stand mixer and use electric beaters to beat to soft peaks, about 3 minutes. Fold through yoghurt.
- Roughly chop pistachios. Heat a dry frypan on medium-high heat. Toast pistachios, tossing often, about 3 minutes, until toasted.
- Top each pavlova mound with cardamon cream, plum & rhubarb compote and toasted pistachios. Drizzle with honey.
