4 egg whites, at room temperature
¾ cup sugar
1 teaspoon white vinegar
½ teaspoon vanilla essence
1½ cups thickened cream
1 tablespoon icing sugar
½ cup strawberry jam
2 teaspoons brandy
strawberries, pomegranate seeds, kiwi fruit
Pre-heat oven to 150ºC. Cut a piece of baking paper approximately 30cm square and fold in half. Cut a 6cm wide by approx. 3cm deep semi-circle in the centre of the folded edge, so when you open it you have a hole in the centre of the square piece of paper. Place on oven tray.
Beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating after each addition Continue beating until all the sugar has dissolved. Add vinegar and vanilla, and beat until combined. The mixture should be thick and glossy.
Place spoonfuls around the hole in the baking paper, to form the shape of a wreath. Mould the wreath with a knife, roughing up the edges once the shape is made. Ensure the sides of the wreath are wide enough and flat enough so that fruit can sit on top.
Place in the pre-heated oven and bake for 45 minutes, or until the tips of the pavlova have a slight golden tinge, and the shell is slightly firm to touch.
Remove from the oven and slide onto a wire rack or bread board to cool. Once cooled pavlova can be served, or it can be stored overnight.
To prepare for serving: in a saucepan warm strawberry jam and brandy (optional) over low heat. Strain through a sieve. Set aside to cool.
Whip cream until it begins to thicken, then beat in sifted icing sugar and continue beating until cream is thick.
Trim baking paper around outer edge of wreath with scissors, making sure not to break the pav! Using a dinner knife, cover wreath with cream, then drizzle with strawberry jam mixture. Top with hulled, halved strawberries, fresh pomegranate seeds (if available) and kiwi fruit.
Options: The ingredients can be proportionally increased to make a bigger pavlova. A raspberry coulis could be used instead of the strawberry jam sauce, and different fruit could be used, eg blueberries, raspberries, banana.