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Pavlova wreath with chocolate sauce recipe

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This Christmas pud is an absolute showstopper: a pavlova meringue wreath adorned with whipped cream, juicy berries and decorated with an unctuous chocolate sauce made with cream, golden syrup, butter and melted dark chocolate. See method

Serves 10
15mins to prepare and 1hr 30mins to cook
595 calories / serving

Ingredients

For the meringue

6 egg whites
300g (10oz) caster sugar
1½ tsp white wine vinegar
1 tsp cornflour

For the chocolate sauce

100g (3½oz) plain chocolate
2 tbsp unsalted butter
100ml (3½fl oz) double cream
100g (3½oz) caster sugar
5 tbsp golden syrup

For the topping

300ml (10fl oz) double cream
1 tsp vanilla extract
3tbsp caster sugar
200g (7oz) raspberries (defrosted from frozen)
icing sugar, for dusting

Each serving contains

Energy
2490kj
595kcal 30%
Fat
29g 41%
Saturates
18g 90%
Sugars
82g 91%
Salt
0.5g <1%

of the reference intake
Carbohydrate 83.3g Protein 3.8g Fibre 0.7g

Method

Preheat the oven to gas 3, 170°C, fan 150°C.
To make the meringue, beat the egg whites in a clean bowl with an electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time, beating after each addition until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for a further minute more.
Line a baking tray with nonstick baking paper and, using a pencil, mark out a circle 25cm (10in) in diameter in the middle. Spoon large, equal dollops of the meringue mix along the circle line to form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to gas 1, 140°C, fan 120°C. Cook for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight). Carefully peel off the baking paper and transfer to a serving platter.
To make the chocolate sauce, melt the plain chocolate, butter and double cream in a heatproof bowl over a pan of barely simmering water. Stir the chocolate until smooth, then add the sugar and golden syrup and heat for a further 5 minutes, stirring all the time, until thick and glossy. set aside until needed.
To make the topping, whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it is soft and thick. Spoon the whipped cream over the meringue wreath in a thick layer until evenly covered. Then arrange the raspberries on top of the cream around the wreath.
Just before serving, reheat the chocolate sauce until just warm. drizzle over the wreath with a spoon, then dust with a little icing sugar.

See more Christmas dessert recipes