Ingredients:
Mini Pavlovas:
3 packs of mini pavlovas
Raspberry Coulis:
1 pack frozen raspberries
30 ml fresh orange juice
2 tablespoons white sugar
Cream Topping:
600 ml heavy cream
1 teaspoon vanilla essence
3 heaping tablespoons icing sugar
Topping:
1 punnet of strawberries
1 punnet of blueberries
1 punnet of blackberries
1 punnet of raspberries
1 bunch of cranberries or red currants
Fresh mint leaves
Instructions:
Assemble the Wreath: Arrange the mini pavlovas on a serving tray in a circular shape to create a wreath.
Prepare the Raspberry Coulis:
In a saucepan, combine the orange juice and sugar.
. Heat gently until the sugar dissolves.
Add the frozen raspberries and cook over low heat. Use a stick blender to puree the berries into a smooth paste.
Strain the mixture through a fine mesh sieve to remove seeds, creating a smooth coulis. Refrigerate for a minimum of half an hour.
Top with Coulis: Drizzle a small amount of the chilled coulis over each mini pavlova.
Make the Cream Topping:
In a mixing bowl, combine the heavy cream, vanilla essence, and icing sugar.
Beat with an electric mixer for about 4 minutes, or until the cream is thick enough to spread. Refrigerate for 30 minutes.
Pipe the Cream: Transfer the whipped cream to a piping bag and pipe a generous swirl onto each pavlova.
Add Berries and Mint: Wash and dry all the fresh berries. Decorate each pavlova with the berries as desired, finishing with pieces of fresh mint for a festive touch.