Christmas Wreath Pavlova

Ingredients

For the Pavlova:
– 5 egg whites
– 250g caster sugar
– 1 teaspoon cornflour
– 1 teaspoon vanilla extract
– 1 teaspoon white vinegar

For the Topping:
– 150ml plant-based thickened cream (or your cream of choice)
– ½ tablespoon icing sugar
– A handful of cherries, strawberries 
– 1 punnet of edible flowers for decoration

Method
Preheat oven to 135°C and line a baking tray with baking paper.

In a clean mixing bowl, separate the egg whites from the yolks. Use an electric mixer on low speed to beat the whites until foamy. Gradually increase the speed to medium and whisk until stiff peaks form.

Slowly add the caster sugar, one tablespoon at a time, beating continuously. Ensure the sugar dissolves completely before adding more. The mixture should be glossy and hold its shape.

Sift the cornflour over the meringue and gently fold it in. Then fold in the white vinegar and vanilla extract.

Use a small bowl as a guide by placing it in the centre of the prepared tray. Spoon the meringue around it to form a ring. Carefully remove the bowl, leaving a nest shape with raised edges. Bake for 1 hour without opening the oven. 

Turn off the oven and allow the Pavlova to cool completely inside with the door closed.

Once cooled, whisk the cream with an electric mixer until stiff peaks form. Add the icing sugar and whisk briefly until combined. 

Spread the whipped cream over the Pavlova. Decorate with juicy cherries, sliced strawberries and edible flowers.