Pavlova Wreath

1. Heat your oven to 150C/ 130C fan / gas 2. Line a large baking tray with baking parchment. Whisk the egg whites with a stand mixer until they form stiff peaks. Start adding the sugar 1 tsp at a time. One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla and whisk until smooth.
2. Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring shape like a wreath. It’s easiest to use a tablespoon and do a large spoonful for each dollop and go round the small bowl until all the mixture has been used up. Then use a fork so spike up little bits to give it texture.
3. Carefully lift out the bowl and bake in the oven for 1 hr. Turn off the heat of the oven and leave to cool completely in the oven, without opening the door. It’s easiest to bake meringues late at night and leave them to cool overnight.
4. Prepare your fruit, roughly chop up any fruits such as the strawberries, and clean all the berries thoroughly. Whip up the double cream with the icing sugar so it’s at soft peaks. Spread, dollop or pipe the whipped-up cream onto the meringue and then add the fruit on top.
5. Add a few mint leaves for colour, and sprinkle with icing sugar. You can also use a little edible glitter for a bit of Christmas cheer or add some coulis and freeze dried raspberries. 

Recipe credit: Jane Dunn of Jane’s Patisserie www.janespatisserie.com