We not only loved creating this for your Christmas tables in 2021, but we loved eating it as well. I have to invite you to join my Insider Club free trial to get the recipe for the Pink Pavlovas, which totally make this next level. Extra even! Please join us, you will never regret it.
It is the perfect prepare ahead dessert for a large gathering and should have been included in The Weekend Table, but maybe we'll save it for volume 2. (Totally kidding!) You can pre-make literally everything except perhaps the whipping cream. Then get all Jackson Pollack on it and have some fun!
I originally intended to add the homemade Turkish Delight, but totally forgot on the day of filming and eating, however, if you have the time and the energy, it would be stunning to do so.
This year we didn't create a new Christmix project, largely due to the craziness around launching The Weekend Table amongst other things. But we hope you love this as much as some of our other amazing Christmas recipes from over the years. If you haven't joined our newsletter yet you really should subscribe. Never miss another thing! Including all our wonderful recipes week after week.
From our kitchen to all your yours, Merry Christmas and let's trust that 2022 will be a better year for all of us!
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- 1 Batch Mini Pink Pavlovas baked and ready to use Recipe
- 1 Batch Perfect Whipped Cream (we used our pink cream recipe) Recipe
- 1 Batch Raspberry Coulis cold Recipe
- 1 Batch Passionfruit Coulis cold Recipe
- 50 Grams Turkish Delight cut into tiny cubes Recipe
- Plenty of berries of choice
- Fresh pomegranate arils if you can get them
- 1 Bunch fresh mint
- edible flowers of choice
- icing sugar to dust
- A few cacao nibs to garnish BUY
Prepare all the components well in advance.
Choose your serving dish or board or tray based on how many people you intend to serve. We ended up with 18 mini pavlovas, so went large on a board.
Place a 23cm round baking tin or similar into the centre of your dish or board as a guide.
Spread a little of the whipped cream onto the base of each pavlova and 'glue' them to the board around the tin. Remove the tin once you have a basic wreath underway. Finish the circle by filling in the gaps with remaining pavlovas.
Pipe as much cream as you dare between the pavlovas. Add the berries around the wreath, if they are too big, cut them like we did. If you are lucky enough to be an Insider, add your Turkish Delight as you would the berries. Add the pomegranate arils sparingly, they are more for a splash of deep red colour than flavour!
Using sauce bottles, add little circles of both coulis around the wreath. Finish it off with flowers, a sprinkling of cacao nibs and then position your mint leaves. Give the wreath a top with plenty of green at the top of the circle.
Right before serving (because it disappears entirely) dust the whole thing with plenty of icing sugar.
Give everyone a spoon and a plate and let them at it. I would have extra of everything on standby. You cannot have too much cream or coulis on these occasions!
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