@theserenagoh took the the holidays to the next level with this pavlova wreath topped with fresh Omakase Berries, gooseberries, pistachio, and mint. It’s the perfect centerpiece that the whole family can savor. 🍓 _____ PAVOLOVA WREATH Ingredients 5 oz (4-5) egg whites 1 cup caster sugar 1 tbsp corn starch 1 tsp white vinegar 1 tsp vanilla extract Toppings 1 cup Dairy-free whipped cream 1 box Oishii Strawberries Gooseberries Mint leaves Pistachio Powdered Sugar METHOD Separate egg whites from yolks, and let the whites come to room temperature.* Preheat oven to 250. In a large mixing bowl, beat egg whites on high until soft peaks form. Slowly add in sugar (preferable 1/2 tbsp at a time to ensure the sugar fully dissolves). Continue to beat egg and sugar until the mixture has no grit. The mixture should be glossy and form stiff peaks. Fold in corn starch and vinegar until well combined. Line the back of a sheet pan with parchment paper and place a ramekin at the center. Using a spatula, place the fluff around the ramekin to create a ring. The fluff should stand approximately 2” high. Remove the center ramekin. Place wreath in the oven and turn the oven down to 200. Bake for 2 hours.** Turn the oven off and let it cool in the oven. Just before serving, top the pavlova with whipped cream, strawberries and other fruit toppings. *Tips: it’s easier to separate the yolk when eggs are cold, but let the egg whites sit until they reach room temperature before you start to make the pavlova. **I recommend peaking through the oven door to make sure your pavlova isn’t browning in the first 5-7 minutes. If you see it turning brown, simply turn the temperature down a 5-10 degrees.