A no-fuss pavlova wreath for your festive table. This simple entertaining hack pairs perfectly with the sweet, rhubarb-and-raspberry–inspired scent of Christmas in the air from CIRCA. Warm, uplifting and utterly inviting.
Mini Rhubarb & Raspberry Pavlovas
Prep time: 15 minutes l Cook time: 15 minutes l Makes: 12
Ingredients
12 store-bought mini pavlovas
½ bunch rhubarb (4 stalks), cut into 2 cm pieces
1 tablespoon caster sugar
2 tablespoons lemon juice
250 ml pouring cream
1 tablespoon cornflour
½ cup fresh raspberries, torn in half
60 g 70% dark chocolate, melted
2 tablespoons pistachio meal
gold edible dust, to serve (optional)
Method
1. Preheat the oven to 160ºC (fan). Line a small baking tray with baking paper. Add the rhubarb, sprinkle over sugar and lemon juice. Toss to coat. Bake for 15 minutes or until just softened. Set aside to cool completely. Can be done up to 3 days before.
2. In a stand mixer add cream and cornflour, whip to stiff peaks. Set aside. Can be done the day before. Store in the fridge.
3. To assemble, place mini pavlova in a 20cm circle on a round 30cm platter. Evenly pile up whipped cream onto each pavlova then add a piece of rhubarb onto the cream. Top with torn raspberries spreading them on and in between each pavlova to form a wreath.
4. Drizzle the melted dark chocolate over the pavlovas. Spray with gold dust and top with a sprinkle with pistachio meal to finish. Serve immediately.