Christmas Pavlova Wreath

This dessert is a spectacular finish to your Christmas lunch or dinner. Surprisingly it is no more difficult to make than a normal pavlova, you just have to get the shape right. I've topped mine with fresh berries and cherries, but you can top with whatever you like.

You will need:
- Large baking tray- a round one will work best for this, I didn't have one though.
- Something round to measure a circle- I used the bottom of a loose bottom tart tin
- Non-stick baking paper
- pen/pencil

Ingredients:

For the pavlova:
6 egg whites, at room temperature is best so just separate them an hour or so before you want to use them
1 Cup caster sugar
1 teaspoon white vinegar
1 teaspoons cornflour
1 heaped teaspoon vanilla bean paste

Topping:
400ml Thickened cream
1 teaspoon vanilla bean paste
3 teaspoons icing sugar
Fruit of your choosing

Method:
1. Pre-heat oven to 120°C

2. Line your baking tray with baking paper. Place your round object on the tray, use a pen or pencil to trace around the object. It should be approx 20-25cm in diameter as a rough guide. Turn the paper over so you don't get ink or lead on the pav!

3. Using electric hand beater or a stand mixer, whisk the egg whites until soft peaks form.

4. Add the caster sugar one spoonful at a time, beating well between each addition. Beat until the mixture looks very shiny and will be quite stiff.

5. Add the vinegar, cornflour and vanilla. Beat until they have been mixed. in.

6. Using a large spoon, place dollops of the egg white mixture around the perimeter of the circle you created.

7. Once you've got your shape, flatten the top to create a flat surface for the cream and fruit to sit on.

8. You may need to use something to weigh your baking paper down so it doesn't stick to the pav, I used a couple of knives.

9. Bake for approximately 2 hours. It will go a slight golden colour, but should be crispy all over, and marshmallowy in the centre.

10. Turn the oven off and leave the door ajar for the pavlova to cool down completely.

11. Once cool, take it out of the oven. Mine cracked quite a bit, however that is easily covered up by the cream and fruit.

12. When you're ready to serve Carefully remove it from the baking paper, whip the cream, vanilla and icing sugar to soft peaks. Top the pavlova with the whipped cream and fruit and enjoy!