Oh Christmas wreath, oh Christmas wreath….

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So every Christmas I usually try to make some sort of Christmassy dessert for the big day and up until a day or two before Christmas Day I was planning on making a pudding cheesecake which I’d made at the beginning of the month. I’m not a huge cheesecake fan and this cheesecake was particularly heavy so I decided I’d try my favourite type of dessert with a Christmas twist and found the perfect recipe on the BBC food website, http://www.bbc.co.uk/food/recipes/christmas_pavlova_20589#recipe-tips, you can’t go wrong with a classic Mary Berry recipe. 

I preheated the oven 160C/140C fan. I drew a 30cm circle on baking parchment (my biggest cake tin from the wedding cake came in handy again) and a 15cm circle in the middle, well it was closer to 16cm but who’s measuring, haha. I whisked 6 large egg whites until stiff and added in 350g of caster sugar, a little at a time and whisked until stiff and glossy. I mixed 1tsp of cornflour with 1tsp of white wine vinegar and stirred it into the egg whites.

I spooned the egg white mixture onto the ring on the baking parchment (pencil side down) and created a large trench with a tablespoon. I popped it into the oven for 1 hour 15 minutes until hard on the inside. I turned off the oven and left it overnight to cool and dry. Now I unfortunately left it until 5 on Christmas Eve to look for the lovely festive looking fruits I wanted for this pavlova, such as raspberries, strawberries and pomegranate. What I found instead was a frozen smoothie pack of fruits and one punnet of blueberries, if I wanted grapes on my pavlova I would have been spoiled for choice, I’ve never seen so many punnets of grapes in the supermarket before, haha.

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So there I was on Christmas morning thinking what am I going to put on this pavlova to make it somewhat Christmassy. I raided the fridge and press and found a few ingredients. I whipped up some Chantilly cream and spooned that into the ‘trench’, I placed the strawberries from the smoothie mix on the cream and added a good few blueberries, next I sprinkled some organic toasted coconut flakes (a press discovery from a health shop trip last week) and I finished it off with some orange zest and Daim bar shavings (I got great leverage out of those Daim bars).

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The end result was delicious, it had a lovely marshmallow texture inside and the orange zest made it very festive. I realised that I never use orange zest and I’ll definitely be looking into more orange flavoured recipes, perhaps a New Years baking resolution, pass me the orange zest please.

 

 

 

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