Are you preparing dessert this year; the showstopper of the evening? Our pavlova wreath is a real beauty. The crispy meringue base has a soft and creamy interior, perfectly paired with tangy-sweet lemon curd and fresh fruit. Decorate the dish with edible flowers for an extra festive touch.

 

Ingredients:

• 10–12 ready-made mini pavlovas

• 250 ml whipping cream

• 1 tbsp sugar

• 1 sachet whipped cream stabiliser

• 200 g lemon curd

• Fresh fruit of your choice (e.g. strawberries, raspberries, redcurrants)

• Edible flowers

 

Instructions:
Arrange 10 to 12 mini pavlovas (depending on the size of your serving board or number of guests) in a circle to form a wreath. Just before serving, drizzle the lemon curd over the pavlovas. Whip the cream until light and fluffy. Add 1 tablespoon of sugar for sweetness and the whipped cream stabiliser for firmness. Decorate each pavlova with a dollop of whipped cream. Finish with fresh fruit and edible flowers, and your wreath is ready to serve.