When it comes to a showstopping Christmas dessert, we love this chocolate pavlova wreath, drizzled with chocolate ganache and topped with raspberries soaked in Cointreau for that extra festive indulgence.
Ingredients
Method
Preheat the oven to 120°C (100°C fan-forced). Draw a 28cm circle on a sheet of baking paper, grease paper, dust lightly with cornflour and place on oven tray. Lightly grease and line a second tray with baking paper.
Place egg whites in the bowl of a stand mixer. Using the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Continue whisking on high speed for about 3-4 minutes, scraping down the sides once, or until sugar is completely dissolved.
Mix the vinegar and cornflour together in a small bowl. Add to the egg white mixture and whisk on high speed for 1 minute.
Sift over the cocoa powder and using a large metal spoon, gently swirl through the meringue.
Spoon ¾ of the chocolate meringue mixture onto the baking tray within the marked circle and shape into wreath.
Place remaining chocolate meringue mixture into a piping bag fitted with a 1cm plain nozzle. Pipe long logs of chocolate meringue onto the second prepared baking tray.
Place trays in the oven and bake for 1¾ hours or until dry to the touch. Turn off the oven and leave the chocolate meringue wreath and logs to cool completely with the door slightly ajar.
Meanwhile, place the thickened cream, sour cream and vanilla in a bowl of the stand mixer. Whisk on low speed until combined. Increase speed to high and whisk until medium peaks. Refrigerate until required.
CHOCOLATE GANACHE Place the cream into a medium saucepan over medium heat. Bring to just below boiling point, remove from the heat then add the chocolate. Stand 5 minutes then stir until smooth.
RASPBERRIES IN SYRUP Combine sugar, liqueur and 1 tablespoon water in a small saucepan over medium heat, cook, stirring, until sugar is dissolved. Remove from heat and transfer to a serving bowl, add raspberries, stir gently.
To assemble the chocolate meringue wreath, carefully transfer the pavlova wreath to a serving platter. Spoon over the cream mixture and arrange chocolate meringue logs on top. Just before serving drizzle with Chocolate Ganache and accompany with Raspberries in Syrup.
The chocolate meringue wreath is not suitable to freeze.
Test Kitchen tip
Can I make the chocolate pavlova wreath ahead of time?
The chocolate meringue wreath can be made up to a week ahead. Store the meringue wreath in a covered container in a cool dry spot. Top with the cream, chocolate meringue logs, chocolate ganache and raspberries just before serving.
What can I make with the leftover egg yolks?
There are plenty of ways to use the leftover egg yolks from this chocolate pavlova wreath recipe. Check out this article on what to do with leftover egg yolks, including storage tips.
