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Pavlova wreath
Pavlova wreath
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Prep Time:
175 minutes
Cook Time:
70 minutes
Total Time:
245 minutes
Indulge in a guilt-free holiday treat with this stunning and healthy dessert.
Ingredients:
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 7.50 gm gluten-free cornflour
  • 1 tsp white vinegar
  • 2.20 gm vanilla extract
  • 100g fresh strawberries, hulled, chopped
  • 3.00 gm icing sugar mixture
  • 5.30 gm lemon juice
  • 80ml (1/3 cup) thickened cream
  • 1/2 tsp vanilla bean paste
  • 90g (1/3 cup) Vanilla Low Fat Yoghourt
  • 1 mango, thinly sliced, curled
  • Edible flowers, to serve (optional)
Instructions:
  • Preheat your oven to 120C/100C fan forced. Draw a 23cm circle on a sheet of baking paper and then a 13cm circle inside the larger one. Place the baking paper, pencil-side down, on a baking tray.
  • Whisk egg whites with electric beaters until firm peaks form in a bowl. Gradually add sugar, 1 tablespoon at a time, while beating, until meringue is thick, glossy, and sugar dissolves. Gently beat in cornflour, vinegar, and vanilla extract until just combined.
  • - Spoon the meringue onto the prepared tray following the circle shape to create a beautiful wreath. Use a spatula to smooth the surface. Bake for 1 to 1hr 10 minutes until crisp and dry. Turn off the oven and let the wreath cool inside with the door closed for 45 minutes. Finish cooling with the door slightly ajar, then transfer to a plate.
  • Puree fresh strawberries, icing sugar, and lemon juice in a food processor until velvety smooth. Pass the mixture through a fine sieve into a bowl to remove seeds.
  • In a bowl, use an electric mixer to whip cream and vanilla paste until stiff peaks form. Gently fold in yogurt until fully combined.
  • Spread the cream mixture evenly over the top of the wreath. Garnish with mango and flowers, if desired. Drizzle with sauce and serve the extra cream mixture and sauce on the side.

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