SERVES 8-10 // PREP TIME 1 HR // COOK 2 HRS 30 MINS (PLUS DRYING)
Inspired by the flavours of an Australian summer, this stunning pavlova wreath is the perfect festive centrepiece. Begin this recipe the day before.
400 ml crème fraîche
180 gm store-bought lemon curd
240 gm mangoes (about 3), peeled and thinly sliced lengthways
280 gm (2 cups) macadamias, roasted and coarsely chopped
5 sheets edible gold leaf (optional), to serve
PAVLOVA
6 egg whites 330 gm (1½ cups) caster sugar 3 tsp lemon juice
3 tsp cornflour, sifted
SPICED WHITE CHOCOLATE LEAVES
200 gm white chocolate, coarsely chopped
¼ tsp finely grated nutmeg
20 round mint leaves
1 Preheat oven to 130°C fan-forced and grease a large oven tray. Trace a 27cm-diameter circle on a piece of baking paper, then trace a 15.5cmdiameter circle in centre of first circle. Place, pencil side-down, on the tray (this will be the template for the wreath).
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