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Black Doris Plum Pavlova Wreath

Name: Black Doris Plum Pavlova Wreath
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: Pavlova; 6 egg whites (at room temperature); 2 cups Chelsea Raw Caster Sugar; 1 tsp vanilla essence; 1 tsp white vinegar; 2 tsp cornflour; Black Doris Plum Drizzle; 850g can Black Doris Plums in Syrup; 1 Tbsp Black Doris Plum Jam; 1 Tbsp Chelsea Blackstrap Molasses; 1 Tbsp Chelsea Jam Setting Sugar; Handful freeze-dried cherries or plums, to serve; Mascarpone Cream; 200g mascarpone; 200g thick Greek yoghurt; ½ tsp vanilla bean paste; Pinch sea salt

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

Make Christmas dessert extra special with our plum pavlova wreath. It's much easier to cut than a standard pavlova too!

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Ingredients
Method

Ingredients

Pavlova

6 egg whites (at room temperature)
2 cups Chelsea Raw Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour

Black Doris Plum Drizzle

850g can Black Doris Plums in Syrup
1 Tbsp Black Doris Plum Jam
1 Tbsp Chelsea Blackstrap Molasses
1 Tbsp Chelsea Jam Setting Sugar
Handful freeze-dried cherries or plums, to serve

Mascarpone Cream

200g mascarpone
200g thick Greek yoghurt
½ tsp vanilla bean paste
Pinch sea salt

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Easypour Molasses

Delicious and full...

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Jam Setting Sugar

Make jam in minutes!...

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Reviews

1

What did you think of this recipe?

Lulu

Soooo yummy! I made the pav recipe as individual serves - this was a hit at our dinner party! I highly recommend.

Method

Pavlova : Preheat oven to 110° bake (not fan-forced). Line a baking tray with baking paper and draw a line in pencil around a dinner plate to form the outer edge of your wreath. Use a saucer to draw a smaller circle in the middle, ensuring each part of the wreath is at least 10cm in diameter.

In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the Chelsea Raw Caster Sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes. Beat in vanilla essence, vinegar and cornflour.

Spoon mixture evenly onto the wreath marked out on the tray, and bake for approximately 90 minutes, until dry and crisp. Turn oven off and leave for at least another hour before removing from the oven. Allow to cool completely before adding toppings.

Black Doris Plum Drizzle : Drain plums, retaining the syrup. Set the plums aside to use for topping the pavlova. Combine plum syrup, plum jam, Chelsea Blackstrap Molasses and Chelsea Jam Setting Sugar in a saucepan and bring to the boil. Reduce heat and simmer until you have a sticky, thick sauce. Remove from heat and allow to cool.

Mascarpone Cream : Combine all ingredients together until evenly mixed and smooth.

Assemble the pavlova. Using a spatula, cover pavlova carefully with the mascarpone cream. Slice the tinned Black Doris Plums, and decorate evenly around the wreath onto the cream (they will bleed a little).

Drizzle pavlova carefully with plum sauce reduction. Crush the freeze-dried fruits in your fingers and sprinkle generously around the wreath and plate. Serve immediately.

TIP: Keep any leftover plum sauce reduction - it's very tasty on scones!