Bake of the Week: Christmas Pavlova wreath (serves 6 to 8)

Thanks to AO.com for this delicious festive recipe.

You’ll need

For the meringue:

6 large egg whites

400g caster sugar

3 tsp cornflour

1 tsp cream of tartar

1 tsp vanilla paste

To fill, decorate:

500ml double cream

200g icing sugar

1 tsp vanilla paste

500g mixed berries

Seeds of 1 pomegranate

For the coulis:

100g rasps, strawbs or mixed berries

50g sugar

juice of 1 lemon

4 tbsp water

Method

Preheat oven to 120C. Use a 23cm cake tin to draw a circle on a large piece of baking paper. Place on a large baking tray.

Put the egg whites and cream of tartar in bowl. Lightly whisk.

Whisk at high speed. Once soft peaks form, add sugar 1tbsp at a time.

sift cornflour over the meringue. Add vanilla and whisk at high speed until the meringue forms stiff peaks.

Spoon dollops of the meringue on to the tray, following the traced circle to form a wreath.

Bake for 1½ hours. Don’t open the oven during that time. Turn oven off, open the door slightly and leave meringue in the oven until completely cool.

Whisk cream, vanilla and icing sugar until you have soft peaks.

To make the coulis, put all the ingredients in a small pan and slowly bring to the boil. Reduce, muddle the berries with a potato masher and simmer for 5 mins. Strain the sauce through a sieve. Cool before using.

Spread cream over the wreath and top with berries and pomegranate seeds. Drizzle with coulis and serve.