Christmas Pavlova Wreath with Summer Berries

For the pavlova

Set the oven temperature to 100°C fan-forced, and line two le Creuset non-stick baking trays with parchment paper. Draw two circles onto the parchment paper using a 20cm cake tin as a guide. Draw two smaller circles into the bigger circles.

Place the egg whites into a bowl of an electric mixer fitted with a whisk attachment. Beat at a slow speed until lots of bubbles have formed.

Increase the speed of the mixer to medium-high and whisk until the egg whites are white and frothy. Add the vinegar while the mixer is running.

With the mixer running at high speed, add the castor sugar one tablespoon at a time, waiting about 45 seconds between each addition.

Once all the sugar has been added, continue whipping the meringue for a further 10 minutes at high speed. At this stage, your meringue should have more than double in size, and stiff glossy peaks should have formed.

Spoon a third of the mixture into a piping bag. Pipe a flat layer of meringue onto one of the prepared trays. This will form the base of the wreath.

To make the top of the wreath, use two spoons to create quenelles and position them onto the prepared tray to form a circle. Continue until the meringue mixture is finished.

Bake the meringues in a preheated oven for about 1 hour. The meringue is done when it easily lifts off the baking paper. Turn the oven off and allow the bases to cool in the oven. Set aside until ready to assemble.

For the raspberry coulis

Place the sugar and lemon juice into a small saucepan set over medium heat. Allow the sugar to melt and come to a boil.

Puree the raspberries and add this to the bubbling sugar.

In a cup, add the cornflour to the water and mix until there are no lumps. Add this to the saucepan mixture.

Mix the raspberry coulis with a spatula for about 5 minutes until the coulis begins to thicken.

Remove from the heat and place into a glass jar. Allow to cool to room temperature, then place into a piping bag, and refrigerate until needed.

For the whipped cream

Add the cream, icing sugar, vanilla pudding, and vanilla extract to a bowl of an electric mixer fitted with a whisk attachment.

Beat at medium-high speed until the cream thickens. Add the cream to a piping bag and use it immediately.

To assemble

Place the bottom disc of the Christmas wreath onto a cake plate. Pipe circles of the whipped cream onto the base, covering the entire surface. Pipe dots of the raspberry coulis in between the whipped cream.

Place the top half of the wreath onto the piped bottom half. Dust with icing sugar, and top with a variety of fresh berries and sprigs of fresh mint.

Serve immediately alongside the extra coulis. Enjoy!