Christmas Cranachan Pavlova Wreath
Feb 12, 2024
With a Scottish twist, this pavlova is perfect for the festive period to be enjoyed by all. Cranachan is traditional Scottish dessert of oats, fruit and cream.
- Servings
- 8-10
- Course
- Dessert
Tags
Ingredients
For the pavlova:
- 6 large egg whites
- 1 ¾ cups caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
Other items:
- 2 tbsp butter
- ⅞ cup of porridge or old-fashioned oats
- 2 tbsp muscovado sugar
- 2 ½ cups of heavy cream
- 2 tbsp Scotch whisky
- 2 cups blueberries
- 4 cups raspberries
- ½ cup pomegranate seeds
- Sprigs of rosemary, to decorate
- Powdered sugar, to serve
Instructions
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Preheat the oven to 325F/160C/140C Fan/Gas 3. Line a large baking sheet with baking parchment and draw a 12in/30cm circle in the middle of the paper. Draw a 6in/15cm circle in the centre of the larger circle to make a ring.
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Put the egg whites in a clean mixing bowl and whisk with an electric whisk until light. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
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Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon, make a shallow trench in the meringue for the cream and fruit to sit in.
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Transfer to the oven and immediately reduce the temperature to 275F/140C/120C Fan/Gas 1. Bake for 1 hour - 1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
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Melt the butter in a small frying pan. Add the muscovado sugar and oats and fry over a medium heat until the oats are lightly golden brown and the sugar has melted and coated the oats. Leave to cool.
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To assemble, whip the cream until soft peaks and stir in the whisky. Stir in 2/3 of the oats and half the raspberries. Spoon the cream into the trench in the meringue. Arrange the remaining raspberries, blueberries and pomegranate seeds on top and decorate with a few rosemary sprigs, to look like small Christmas trees. Sprinkle with the remaining oats. To serve, dust with powdered sugar and cut into wedges.