Holiday Pavlova Wreaths

Serves 12  Prep 30 mins, Cooking 1½ hours (+ 1 hour cooling time)

The Base
For the meringue:
6 egg whites
1½ cups white sugar
2 tsp cornflour
1 tsp white vinegar

For the cream topping:
200g mascarpone
½ cup (125ml) cream
2 tbsp icing sugar mixture
1 tsp vanilla bean paste

Decorations

FROSTED BLUEBERRIES & MINT
120g fresh blueberries
1 egg white
½ cup white sugar
½ cup mint leaves

MINT & BASIL COULIS
¼ cup mint leaves
2 tbsp basil leaves
¼ cup powdered sugar

POMEGRANATE seeds for garnish

METHOD
1. Preheat oven to 220°F. Line a baking tray with parchment paper. Trace a 10 inch circle onto the paper.

Use an electric mixer to beat the egg whites in a clean, dry bowl until firm peaks form. Add sugar, 1 tbsp at a time, beating after each addition until the sugar dissolves and mixture is thick and glossy. Add cornflour and vinegar. Beat to combine.
2. Using the circle as a guide, spoon dollops of meringue onto the prepared tray to form a wreath shape. Bake for 1½ hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, for 1 hour to cool.
3. Meanwhile, to make the frosted blueberries and mint, line a baking tray with baking paper. Lightly brush each blueberry with a little egg white. Sprinkle evenly with white sugar and place on the lined tray. Repeat with mint leaves. Set aside for 1 hour to dry.
4. To make mint & basil coulis, place mint, basil and powdered sugar in a food processor and process until smooth. Add 2 tbsp water. Process until a syrup forms.

Use an electric mixer to beat the mascarpone, cream, powdered sugar and vanilla in a medium bowl until soft peaks form. Spoon onto the pavlova. (You can also dye the cream, but I think it looks better with white on white.)
5. Arrange frosted blueberries and mint on the pavlova. Drizzle with mint & basil coulis and garnish with pomegranate seeds.  

-Recipe adapted from Coles.com, NZ, 2016