Here it is. My first official Christmas post. After watching the John Lewis advert (how cute was that!) yesterday I thought that is was now acceptable to start with all the merriment. I am such a child when it comes to Christmas but I love the build up, all the shopping and most of all spending two well deserved days off with my family. We have got so much planned in between now and then. Christmas markets and so many recipes and crafts we want to try out so we have to start early.
Christmas: Raspberry Pavlova Wreath
This recipe was inspired by my gingerbread wreath last year and after a look on Pinterest I couldn’t really find what I was looking for so we (my sister in law and I) created the recipe ourselves. The great thing about this is that is looks a lot more impressive than it is too make it and you don’t even need great piping skills. You can use whatever berries you like. I had some frozen raspberries sitting in the freezer so I used them but there would be nothing stopping you from using cranberries, strawberries or even blueberries.
Scroll down for the recipe.
You will need:
For the meringue
6 egg whites
300g caster sugar
For the filling
300ml double cream
Preheat the oven to 150ºC/Gas 2. Line a large baking tray with baking paper.
Put the egg whites into a clean, grease free bowl. With an electric whisk, whisk on a medium speed until the egg whites form firm peaks.
With the mixer still going add 1tbsp of caster sugar at a time. Whisk until white and glossy.
Place the meringue mixture into a piping bag. Pipe a big circle onto the piping tray. Pipe another two inside the first one to create a thick circle outline.
Then on top of the circle. Pipe small nests, which will hold the cream. You can fit between 8 and 12 nests depending on how many hungry people you are serving.
Place the tray into the oven and bake for 45 minutes until golden and the meringue sounds hollow. Whilst it’s baking you might need to place a sheet of baking paper on top to stop the tops from burning.
Once cooked leave to cool completely.
For the filling. Whisk the double cream to soft peaks. Be careful whilst you do this as it can turn very quickly.
Take a quarter of your raspberries and lightly crush.
To assemble your wreath. Fill each nest with cream and top with crushed berries. Sprinkle with the rest of the raspberries.
Top with a dusting of icing sugar and serve!
Enjoy. Merry Christmas!