Pavlova Wreath

Ingredients:

• 6 egg whites
• 1 ½ cups caster sugar
• 1 ½ tsp white vinegar
• 2 tsp corn flour
• 300ml thickened cream
• 250g raspberries
• 250g cherries
• 3 tbsp. toasted, coarsely chopped pistachios

Method:

1. Preheat the oven to 150°C. Set aside a 35 cm round porcelain flat plate with a lip. In the bowl of an electric mixer, whisk the egg whites on high speed until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Scrape down the sides of the bowl and whisk for another 6 minutes until the meringue is stiff and glossy.
2. In a small bowl, mix the vinegar and corn flour. Add this mixture to the meringue and whisk for another 2 minutes until well combined and glossy.
3. On the porcelain plate, spoon heaped mounds of meringue to form a ring shape by placing spoonful's of even amounts at the top, bottom, and sides, then filling in the gaps. Reduce the oven temperature to 120°C and bake for 1 hour, or until the meringue is crisp to the touch. Turn the oven off and leave the pavlova to cool completely inside with the door closed.
4. In a clean bowl, whisk the thickened cream until soft peaks form.
5. Once the pavlova is cooled, top it with the whipped cream. Sprinkle raspberries, cherries, and toasted pistachios over the top.