Easter Pavlova Wreath Recipe

#Easter #Pavlova #PavlovaRecipe

*Eater Pavlova Wreath Recipe*

*Description:*
Looking for an Easter dessert that's sure to impress? Look no further than my Easter Pavlova Wreath! This stunning dessert combines a light and airy meringue base with sweet whipped cream and an array of fresh, colourful fruits. The result is a show-stopping dessert that's perfect for any Easter gathering. Not only is it delicious, but it's also visually stunning, making it the perfect centrepiece for your holiday table. So if you're looking to impress your guests this Easter, be sure to give my Easter Pavlova Wreath a try! Mmm Scrummy!!!

*Timings:*
Prep Time: 30 mins.
Cooking Time: 1 hour.
Total Time: 1 hour 30 mins.

*Servings:*
Makes 1 Pavlova of 8 Slices.

*Ingredients:*

_For the meringue_
• 6 Medium Eggs Whites.
• ½ cup (300g/10½ oz) Caster Sugar.
• 1 tsp White Wine Vinegar.
• 1 tsp cornflour/cornstarch.
• 1 tsp vanilla extract.

_For the filling_
• 1½ cups + 1 tbsp (400ml/13.5 fl oz) Double Cream.
• Strawberries & Raspberries.
• Mini Chocolate Eggs.

*Oven Temperatures:*
Preheat your oven to the following temperatures:
• 130°C/260°F [Fan Oven].
• 150°C/300°F [No-Fan].
• Gas Mark 2.

*METHOD:*
1. Preheat the oven to the above temperatures.
2. Separate the egg yolks from the egg white making sure not to let any of the yolks into the egg white.
3. Place the egg whites in a clean bowl which you have cleaned with a paper towel.
4. Whisk the egg whites on a low speed at first until the egg whites get foamy and then set to a medium speed and whip until the meringue forms stiff peaks.
5. Start adding the sugar, one tablespoon at a time and whisking before adding another tablespoon and whisking again. Do this until all the sugar is mixed in.
6. After all the sugar has been added, mix the meringue for a further 5-7 minutes.
7. Check the meringue by taking a bit between your fingers and if you feel any sugar grains beat for another minute and check again.
*N.B.* If the sugar isn’t fully dissolved it will melt and result in sugary water forming during baking.
8. Add the cornflour, vinegar and vanilla extract and mix again on high for about 30 seconds
9. Use an ice cream scoop to dollop the meringue around the small circle.
10. Use a spatula to flatten the top, shape the sides and spike up little bits to give it texture!
11. Bake in a preheated oven for 1 hour. When cooked the pavlova will be a pale creamy colour. Turn off the oven and leave the pavlova in the oven to become cool.
12. Whisk the double cream in a large bowl until thick.
13 Spoon half cream over the top of the cooled pavlova and place the remaining cream in a piping bag with a 1M tip and pipe cream rosettes.
14. Arrange the strawberries, raspberries and mini chocolate eggs on top of the cream.
15. Serve with pouring cream or whipped cream, whichever you prefer.
16. Mmm Scrummy!!!

*Storage:*
• Pavlova is best served on the day it’s assembled.
• A“Naked” Pavlova will keep for up to a month,
• Make sure it’s wrapped in cling film & foil and stored in a cool dry place out of direct sunlight.

*Questions:*
If you have any questions about this Easter Pavlova Wreath Recipe then please leave me a comment and I will do my best to help you ASAP.

Happy Baking Everyone!

#EasterPavlovaWreath #EasterDesserts #SpringTreats #MeringueMadness #FruitFrenzy #DessertGoals #PavlovaPerfection #SweetTreats #EasterTable #DessertInspiration

Видео Easter Pavlova Wreath Recipe канала Scrummy TV