Mary Berry’s Cranachan Pavlova Wreath
What could be a more perfect festive dessert than Mary Berry's beautiful wreath-shaped pavlova, decorated with raspberries and snow-like whipped cream. The perfect pudding to impress throughout the Christmas period.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
This pavlova with a Scottish twist is perfect for the festive period to be enjoyed by all. Cranachan is a traditional Scottish dessert of oats, fruit and cream.
Ingredients
| Knob of | butter |
| 25g (1oz) | light muscovado sugar |
| 75g (3oz) | old-fashioned porridge oats |
| 600ml (1 pint) | double cream |
| 2 tbsp | whisky |
| 450g (1lb) | raspberries |
| 200g (7oz) | blueberries |
| 55g (2oz) | pomegranate seeds |
| Small sprigs of | rosemary |
| icing sugar, to dust | |
| For the meringue: | |
|---|---|
| 6 large | egg whites |
| 350g (12oz) | caster sugar |
| 1 tsp | white wine vinegar |
| 1 tsp | cornflour |
Essential kit
You will need: an electric whisk.
Method
Preheat the oven to 160°C/140°C Fan/Gas 3. Line a large baking sheet with non-stick baking paper and draw a 30cm (12in) circle in the middle of the paper. Draw a 15cm (6in) circle in the centre of the larger circle to make a ring.
To make the meringue, place the egg whites in a clean mixing bowl and whisk with an electric whisk until light and fluffy. Gradually add the caster sugar, a little at a time, whisking on maximum speed, until stiff and glossy. Mix the vinegar and cornflour in a small cup until smooth, then stir into the meringue.
Spoon the meringue onto the ring drawn on the baking paper. Using a large spoon, make a shallow trench ring in the centre of the meringue for the cream and fruit. Transfer to the oven and immediately reduce the temperature to 140°C/120°C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, until the outside of the meringue is hard but still white. Turn the oven off and leave the meringue inside for an hour or overnight to cool and dry.
Melt the butter in a small frying pan over a medium heat. Add the light muscovado sugar and oats and fry until the oats are lightly golden brown and the sugar has melted and is coating the oats. Remove from the heat and set aside to cool.
To assemble the pavlova, whip the cream until soft peaks, then stir in the whisky. Add two thirds of the oats and half the raspberries to the cream and mix well. Spoon this cream mixture 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.
Dust with icing sugar and cut into wedges to serve.
Mary’s Tips: Can be made up to a week ahead. Fill with cream and fruits up to 4 hours ahead. Pavlova freezes well in a box as it is fragile.
Reviews
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