Pavlova wreath

A festive take on pavlova: a wreath-shaped meringue, mascarpone cream and a sharp berry jam. It can be served straight away, but it is better after a spell in the fridge.

Ingredients

• egg whites — 4
• sugar — 200 g
• salt — a pinch
• starch — 40 g

For the cream

• double cream 33% — 500 ml
• mascarpone — 250 g
• icing sugar — 40 g

To decorate

• cranberry jam (or another sharp one)
• red berries

Method

1. Beat the whites with the sugar and a pinch of salt. Beat for a long time, to stiff peaks — about 15 minutes with a hand mixer.
2. Heat the oven to 150°C.
3. Spoon the meringue onto a lined baking tray in the shape of a wreath.
4. Bake with fan or top-and-bottom heat for about 35 minutes. The outside will crisp while the inside stays soft.
5. For the cream, whip the cream — it must be cold. Watch it carefully so that it does not turn to butter. As soon as it is firm, add the mascarpone and icing sugar.
6. Cool the meringue and transfer it carefully to a plate. Spoon jam into the hollows, pipe the cream on top, decorate and serve. If there is time, let it chill first.