Wreath-shaped pavs seem to be all the go at the moment. They are of course just a regular pavlova mix shaped differently. If you don’t have any raspberry essence you can just make a regular vanilla pavlova. Top with whatever fruit is in season. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems!
6 egg whites
1 ½ cups sugar
1 teaspoon vanilla essence
Few drops pink food colouring
Few drops raspberry essence
- Heat oven to 140 degrees C. Line a tray with baking paper. Place eggwhites in a large, clean bowl and whisk until peaks are formed. Very gradually add the sugar, a few spoonfuls at a time. Make sure the sugar is incorporated before adding more. Beat in the vanilla, essence and colouring.
- Using a piping bag or a spatula shape the mix into a wreath shape. Cook in the oven for about an hour or until crisp. Turn oven off and leave pavlova in the oven for another hour or so.
- Remove form oven, allow to cook completely then transfer onto serving plate.
- To decorate cover with cream, berries and mint leaves.