Spiced Christmas wreath Pavlova with eggnog custard and berries - converted from a Donna Hay recipe

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Recipe's preparation

Christmas Wreath Pavlova

Put sugar into bowl & grind for 6 seconds speed 9. Set aside

Now make sure your TM bowl is exceptionally clean & dry. I did the vinegar wash after milling the sugar. Add 40grams vinegar and a litre of water to the bowl and heat for 10minutes, 100 degrees speed1, I then took it all apart to dry and then spin the blades a few times to make sure there is no moisture still on blade. Make sure your bowl is dry. 

Add eggwhites to bowl and insert butterfly. Set temp to 37degrees, 10 min, speed 4. 

After 5 minutes add the caster sugar a tablespoon at a time leaving 15 seconds between each tablespoon addition. 

Now turn the speed to 3 and add the vinegar. 

Draw a 26cm circle on a sheet of non-stick baking paper and place on a lsarge baking tray. 

Place heaped spoonfuls of the meringue mixture around the inside of the circle to crate a ring. Reduce temperature of oven to 120 degrees,  and bake for 1 hour & 30 minutes. Turn off the oven and allow the pavlova to coll completely in the oven. 

 

Spice sugar

Put sugar & spices into bowl of Tm & mill for 10 seconds on speed 9. Set aside. 

Eggnog custard

Place all ingredients into TM bowl & cook for 7 minutes 80 degrees speed 4. Set aside to cool. 

To Serve

Dust meringue with spiced sugar and serve with Eggnog custard