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Airson a’ phabhlòbha:

6 gealagan bho uighean mòra
350g siùcar castair
1 spàinn-bheag fìon-geur fìon gheal
1 spàinn-bheag stalc-arbhair

Airson a bhroinn:
600ml bàrr dùbailte no bàrr Elmlea
1 spàinn-bheag taois faoineige
50g siùcar pùdair, air a shìoltachadh
200g sùbhan-làir, air am plaosgadh agus air an gearradh nan cairtealan
300g sùbhagan
200g fraochagan
50g sìol gràn-ubhail
duilleagan mionnta
geugan ròs-Moire
siùcar pùdair airson a sgeadachadh

Lìnig soitheach bèiceireachd mòr le pàipear agus dèan cearcall leud 30cm ann am meadhan a’ phàipeir. Dèan cearcall 15cm am meadhan a’ chearcaill mhòir gus fàinne a chruthachadh.

Ro-theasaich an àmhainn gu 160C no 140C Fan.

Cuir na gealagan ann am bobhla agus measgaich le sgiotag-dhealain gus am bi na h-uighean nan sgurran boga. Beag air bheag, cuir an siùcar ris, ga bhualadh aig an ìre as luaithe gus am bi na gealagan nas seasmhaich agus gleansach. Measgaich am fìon-geur fìon gheal agus an stalc-arbhair còmhla ann an cupan gus am bi e mìn, agus cuir ris na gealagan.

A' cleachdadh spàinn, cuir am meringue dhan fhàinne a chaidh a dhèanamh air a’ phàipear. Dèan clais eu-domhainn a’ cleachdadh spàinn mhòr far an tèid am bàrr agus na measan an dèidh dhà a bhith a bhith san àmhainn.

Cuir am meringue dhan àmhainn agus anns a’ bhad, cuir sìos teas na h-àmhainne bho 140C gu 120C Fan. Fàg san àmhainn airson eadar 1 uair a thìde agus 1 uair a thìde is 15 mionaidean, gus a bheil an taobh a-muigh air cruadhachadh ach tha e fhathast geal. Cuir dheth an àmhainn agus fàg am pabhlòbha innte airson dhà no trì uairean a thìde, no fad na h-oidhche, gus am fuaraich e.

Buail am bàrr, an taois faoineig agus an siùcar pùdair còmhla gus am bi cruth sgurran seasmhach air. Cuir am bàrr ann an clais a’ mheringue. Cuir na measan air a mhuin agus sgeadaich le na duilleagan mionnta agus geugan ròs-Mhoire. Dustaig le siùcar pùdair.

PAVLOVA WREATH

For the pavlova
6 large free-range egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the filling
600ml double cream or Elmlea cream
1 tsp vanilla bean paste
50g icing sugar, sifted
200g strawberries, hulled and quartered
300g raspberries
200g blueberries
50g pomegranate seeds
Mint leaves
A few sprigs of rosemary
Icing sugar for dusting

Line a large baking tray with parchment paper and draw a 30cm circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to form a ring.

Preheat the oven to 160C or 140C Fan.

Put the egg whites in a mixing bowl and whisk with an electric whisk until the mixture has formed soft peaks. Gradually add the sugar, a little at a time, whisking on maximum speed until the mixture is stiff and glossy. Mix the vinegar and cornflour in a cup until smooth and stir into the mixture to form stiff peaks.

Spoon the meringue onto the ring on the parchment paper. Make a shallow trench using a large spoon, for the cream and fruit to sit in, once it has baked.
Place in the oven and immediately reduce the temperature to 140C or 120C Fan. Bake for between 1 hour, to 1 hour 15 minutes, until the outside is hard but still white.
Turn the oven off and leave the pavlova to cool and dry for a few hours, or overnight.

Whip the cream, vanilla paste and icing sugar to form stiff peaks. Spoon the cream into the trench in the meringue. Arrange the fruit on top and decorate with the mint leaves and sprigs of rosemary. Dust with icing sugar.

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