Festive pavlova wreath
1 hr 40 min
Vibrant, spirited and absolutely delicious – this festive themed Pavlova delivers a mouthful of fresh fruity flavours and melt-in-your-mouth textures.
4 medium, at room temperature
1 cup(s), (220g)
Fromage frais, vanilla bean
2 tub(s), (300g)
250 g, halved
¼ cup(s), (60ml, 3 passionfruits)) pulp
Reduced-fat ricotta cheese
- Preheat oven to 120°C. Lightly spray a large baking tray (a round pizza tray works best) with oil. On a sheet of baking paper the size of the tray, use a plate as a guide to draw a 23cm circle, then a 12cm circle inside it. Place the paper on the prepared tray, pencil-side-down.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until it dissolves.
- Using the pencil lines as a guide, scoop large spoonfuls of meringue onto the tray to form a wreath shape. Using the back of a spoon, slightly smooth the top of meringue, all the way around the centre. Bake for 1½ hours or until firm and dry to the touch. Turn off oven. Leave pavlova in oven, with door ajar, to cool.
- Using a food processor, process the Frûche and ricotta until smooth. Carefully peel the paper away from pavlova and place the wreath on a serving plate. When ready to serve, spoon over the ricotta mixture. Decorate with the strawberries, passionfruit pulp and mint leaves.