Give your usual pavlova a perfect seasonal update by making a beautiful Christmas Wreath from it.
I love to do my seasonal pavlova with the taste of chocolate, poached pears and caramelized walnuts. To make the wreath you will need to prepare a traditional white pavlova, as the chocolate one does not stand up as well, even though it is truly delicious. But to stay in line with the the taste that I love around this time of year instead of a chocolate pavlova I make the white pavlova but with a whipped chocolate ganache topping. I simply switch around black and white.
Here goes. Make a traditional pavlova. Instead of making one big base I draw a 28 cm circle on a large sheet of baking parchment, then draw an 18cm circle inside it to create the template for my wreath.
I turn the sheet over and place on a large baking tray. Use a little meringue to stick down the corners of the paper, then please large rounded and even spoonfuls of meringue onto your template to form a wreath shape (about 8 to 12) .
Use the back of the spoon to make a mini nest in each meringue. You can also use a piping bag. Bake for 2 hours at 120° C and leave to cool for at least 6 hours or ideally overnight. To serve, carefully transfer the meringue to a large platter, peeling away the baking parchment from the base. For the filling make a chocolate ganache, and and place a spoonful of cream on top of the meringue. Top with poached pear slices, drizzle soft chocolate over it and sprinkle with caramelized walnuts. Add a little bow to the bottom of your wreath for additional effect.
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