Pavlova Christmas Wreath

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) .

A Pavlova must be done by adding vinegar and cornstarch! It is a marshmallowy meringue that must be made and not a classic meringue. Otherwise it is not a Pavlova but a garnished meringue !!!

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.

You can prepare the pavlova in advance even garnish it before the arrival of the guests and keeping it in the fridge, but the caramelized nuts must be added at the last minute because otherwise the caramel melts.

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