Christmas Wreath Pavlova


  1. Preheat oven to 120°C
  2. Place a sheet of baking paper on a large, greased, flat oven tray. Using a pencil and a 23cm plate as a guide, draw a circle on the paper and then a 13cm circle inside that. Set aside.
  3. Using an electric mixer, beat the egg whites until soft peaks form. Add the sugar, one tablespoon at a time and beat until all the sugar is gone and the mixture is thick  and glossy. Add cornflour and vanilla and beat until just combined.
  4. Using the pencil lines as a guide, scoop the meringue onto the tray to form a wreath shape.
  5. Bake for 1½ hours, then turn off the oven. Leave the oven door open slightly and keep the pavlova in the oven until it has completely cooled.
  6. To serve, carefully run a large knife between the pavlova and the paper to loosen it, then slide pavlova onto a serving plate. Whip the cream and sugar to soft peaks and spoon over the top of the pavlova. Top with the berries and figs then drizzle with the finishing vinegar.