Chocolate Swirl Pavlova Wreath
Ingredients
Pavlova ring
6 egg whites - Size 7 (225ml)
330g caster sugar
1 ½ tsp white wine vinegar
2 tsp cornflour
Topping
400g Tatua Mascarpone, chilled
2 cups cream, chilled
11/2 tsp vanilla extract
50g icing sugar, sifted
6 seashell-shaped chocolates
Decoration
Slices of fresh pineapple, green and gold kiwifruit and halved green grapes
10-12 seashell-shaped chocolates, whole (Guylian)
Hazelnuts, lightly toasted
Fresh mint leaves
Method
- Preheat oven to 160°C. Line a large baking tray with baking paper. Draw a large circle in the middle of the paper using a plate.
- Put egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add sugar one tablespoonful at a time, whisking on maximum speed until stiff and glossy. Mix vinegar and cornflour in a small bowl until smooth, then stir it into the meringue. Whisk for another few minutes.
- Place 12 heaped spoonfuls of meringue onto the circle drawn on baking paper to create a wreath shape. Smooth the top a little for the cream to go on. Place tray in the oven, then immediately reduce the temperature to 120°C. Bake for 1 hour 15 minutes, until the outside is crisp to the touch but still white. Turn oven off and leave the pavlova inside with the oven door closed overnight to cool and dry.
- Chocolate drizzle: place 6 seashell-shaped chocolates in a small heat-proof glass bowl and microwave on high for 30 seconds. Stir them and heat for another 10 seconds if necessary. Set aside to cool.
- Mascarpone cream: Whip chilled cream in a clean bowl until a soft peak forms. Set aside. Place Tatua Mascarpone in another clean bowl. Mix in sugar and vanilla paste. Beat for a few minutes until smooth. Using a large spoon or spatula, gently fold in the softly whipped cream until just combined. Do not overmix.
- Spoon mascarpone cream on the meringue. Smooth over, then drizzle melted cooled seashells chocolate onto the cream. Using a spoon, create a swirled effect.
- Decorate with fruit, extra seashell chocolates, nuts and mint.
- Serves 8
