|225 ml||egg whites|
|330 g||castor sugar|
|1 1/2 tsp||vinegar — white|
|150 g||caramel spread|
|150 g||mascarpone cheese|
|4 Tbs||freshly brewed coffee — cold|
|1||Peppermint Crisp chocolate|
|raspberries — to garnish|
|mint — to garnish|
Preheat the oven to 150°C. Place the egg whites in a bowl of a stand mixer or a free-standing bowl using an electric handheld mixer, beat on high speed until stiff peaks form. Add the sugar a tablespoon at a time and within 30 seconds after each addition. Scrape down the sides of the bowl and mix for a further 5 minutes until a glossy sheen and a stiff texture is achieved. Mix the vinegar and cornflour in a separate little bowl then add to the meringue and whisk for a further 2 minutes until mixed through.
Using a large spoon or ice cream scoop, scoop individual portions overlapping the next on a prepared baking sheet or baking silicone mat on a large flat baking tray.
If you need guidance with the shape of the wreath, try tracing the shape on a baking sheet with a pencil (be sure to turn the sheet around so that the lead of the pencil does not seep into the meringue mix. Shape accordingly until all of the pavlova mixture has been used.
Reduce the temperature to 120°C. Bake for 1 hour then turn the oven off leaving the door of the oven slightly ajar with a wooden spoon to allow the pavlova to completely cool.
To decorate: in a separate bowl, mix the caramel spread and Mascarpone together, add a little coffee to make the mixture come together. Place the cool pavlova wreath on a cake stand. Drizzle the caramel mix over the cooled pavlova wreath. Add the crushed chocolate, and raspberries. If you like, you can add a little sparkle with some edible gold dust or glitter.