Seggiano’ s Festive Pavlova Wreath
FOOD + DRINK
FESTIVE FLAVOURS
Seggiano’ s Festive Pavlova Wreath
Recipe by: Seggiano, seggiano. com
This baked meringue wreath crackles under cloud-like whipped cream, topped with jewel-bright seasonal fruits such as pomegranate, figs, berries and clementines, then finished with Seggiano honey or lemon curd for a touch of Italian flair.
Serves: 6 Cook time: 2 hours
Ingredients:
• 6 medium egg whites
• 330g caster sugar
To fill and decorate:
• 500ml double cream,
• Selection of fresh fruit( we used figs, raspberries, clementines and pomegranate)
• Seggiano Chocolate Clementines
• Seggiano Super Dense Fig Balsamic Glaze
Method:
1. Preheat the oven to 150 ° C.
2. Line a large flat baking tray with non-stick baking paper and draw a 30cm circle in the centre of the paper.
3. Use an electric whisk or stand mixer to beat the egg whites to soft peaks. Add the sugar a spoonful at a time and whisk on maximum speed until the egg whites are glossy and hold stiff peaks when the whisk is removed.
4. Spoon the meringue onto the baking paper in large spoonfuls using the circle you drew as a guide to create a wreath shape. Use the back of a spoon to create some swirls and create a shallow indentation for the cream and fruit to sit in.
5. Turn down the oven to 140 ° C and bake for 1.5 hours. Once cooked, turn the oven off and leave the meringue inside until it has cooled completely.
6. When ready to decorate, carefully peel off the baking paper and transfer the meringue to a serving plate. Softly whip the cream and spoon over the meringue. Top with your chosen fruit and chopped chocolate-covered clementines.
7. For the final flourish, drizzle with Seggiano Super Dense Fig Balsamic Glaze.
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