Raspberry Pull-apart Pavlova Wreath

Method

1. Preparation

   Preheat oven to 150°C (140°C fan-forced). Use a 5cm cookie cutter to draw 24 circles on two sheets of baking paper. Place the paper, traced-side down, on two baking trays.

2. Mixing

   Beat the egg whites in a large bowl with an electric mixer on medium-high speed until frothy. Continue beating at high speed, adding the sugar, 1 tablespoon at a time, until the mixture holds stiff peaks and the sugar has dissolved. It could take 8-10 minutes for the sugar to fully dissolve. Check by rubbing a small amount of meringue between two fingers. Add cornflour and vinegar and beat for a further 30 seconds. Dab a little bit of meringue under the corners of the baking paper to stick it to the trays. Spoon mixture into a large piping bag fitted with a 1.5cm star or fluted nozzle. Using the circle drawings as a guide, pipe round spirals inside the circles, to a height of about 3cm. Use a small spoon to flatten the top and make a slight hollow in each.

3. Baking

   Place the trays in the oven and reduce the oven temperature to 120°C (100°C fan-forced). Bake for 1 hour 30 minutes, or until the outside of pavlovas is firm. Turn the oven off and cool the pavlovas completely in oven. When cool, store in an airtight container until required. They can be made a day ahead of time. Arrange the mini pavlovas in a wreath shape on a large round platter, about 35cm in diameter.

4. Chocolate Mousse Cream

   To make the chocolate mousse cream, melt the chocolate in a small microwave safe bowl. Microwave on HIGH for 30 second bursts until just smooth. Stir between each burst. Set aside to cool until just warm. Beat the cream and sugar with an electric mixer until soft peaks form. Working quickly, add the cooled melted chocolate all at once, and beat until just firm. Be careful not to over-beat the mixture. Spoon mixture into a large piping bag fitted with a 1.5cm star or fluted nozzle. Place in the fridge until required. Alternatively, skip the piping bag and simply dollop the chocolate cream with a spoon.

5. Serving

   Just before serving, pipe or dollop each meringue with the chocolate cream. Decorate with raspberries and other decorations. The pavlova wreath is best assembled close to serving time. May be refrigerated for up to 2 hours. TIP: Use store-bought mini pavlovas or meringues if you are short on time. TIP: As an alternative, you can make a simple chocolate mousse cream with 600ml thickened or whipping cream and a 65g packet of Creamy Chocolate Mousse Mix powder. Follow package directions, substituting the milk with cream.