raspberry swirl pavlova wreath

  • 225ml eggwhite (about 6 eggs)+
  • 1½ cups (330g) caster (superfine) sugar
  • 1½ teaspoons white vinegar
  • 2 teaspoons cornflour (cornstarch)
  • 1½ cups (375ml) single (pouring) cream
  • 250g raspberries
  • 2 tablespoons shelled pistachios, finely chopped
  • 1 tablespoon freeze-dried raspberries, finely crushed (optional)++

raspberry swirl

  • ½ cup (65g) frozen raspberries
  • 2 tablespoons caster (superfine) sugar
  • 1 teaspoon vanilla extract
  1. To make the raspberry swirl, place the raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring occasionally, for 3–4 minutes or until slightly reduced. Strain into a heatproof bowl, discarding the seeds, and refrigerate until cool. 
  2. Preheat oven to 150°C (300°F). Draw a 22cm circle on a sheet of non-stick baking paper+++ and place it on a baking tray. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 6 minutes or until stiff and glossy. Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue and whisk for 2 minutes or until glossy and combined. 
  3. Place 12 heaped spoonfuls of the meringue mixture on the tray around the inside of the circle to create a ring. Drizzle the raspberry mixture over the meringue and use a teaspoon to create a swirled effect. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour or until crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. 
  4. Place the cream in a clean bowl of the electric mixer and whisk until soft peaks form. 
  5. Place the pavlova wreath on a cake stand or plate. Top with the cream and sprinkle with the raspberries, chopped pistachios and freeze-dried raspberries to serve. Serves 6–8 

+ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary.  Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.

++ Freeze-dried raspberries are available from select delicatessens and specialty grocers.

+++ To shape meringue into measured rounds for desserts like pavlova and bombe Alaska, draw circles on the non-stick baking paper to guide you. Use a pencil, then place the paper pencil-side down on the tray to ensure no marks transfer to the meringue.

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (3.34) 321251
donna hay team

Hi, Liza. Thanks for your question. You might have cooked the raspberry mixture a little too long on the stove before swirling it through your meringue. Hope that helps! – The DH Team.

Liza Tague

I loved this and thought it delicious but my raspberry swirl came out of the oven brown.  It did not matter as it got covered by whipped cream but can you tell me what I did wrong?

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