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Affogato Pavlova Wreath

Affogato Pavlova Wreath

By Morrisons
Published on 12 September 2024
Did someone say affagat-ho-ho? We’ve put a spin on everyone's favourite dessert to bring you the ultimate Christmas showstopper: Affogato Pavlova Wreath: a fluffy vanilla meringue wreath topped with a coffee cream, melted dark chocolate coffee sauce and crumbled mince pies. Mouth-watering, right?
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Time and servings

2 hrs 40 minsTotal time
10Servings
40 minsPrep time
2 hrsCooking time

Ingredients

  • 7 egg whites
  • 350g caster sugar
  • 1 tsp cornflour
  • 2 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 750ml double cream
  • 100g icing sugar
  • 3 tsp instant espresso powder
  • 1 large blood orange peeled and cut into small segments
  • Small handful mint roughly chopped
  • 20g golden caster sugar
  • 150g pomegranate seeds
  • 100g quality dark chocolate
  • 2 tbsp amaretto (optional)
  • 2 Morrisons The Best Mince Pies crumbled

Method

  1. Step 1

    Preheat the oven to 170ºC/150ºC fan/gas 3. Line a large baking tray with baking parchment and draw the largest circle you can in the middle of the paper. Then draw a smaller circle in the centre of the larger circle to make your wreath shape template.

  2. Step 2

    Whisk 7 egg whites in a large bowl using a hand whisk until soft peaks form. Gradually add 350g caster sugar, whisking as you go until incorporated and stiff, glossy peaks form. Once all of the sugar has been added, gently fold in 1 tsp cornflour, 2 tsp white wine vinegar, and 1 tsp vanilla extract.

  3. Step 3

    Spoon your egg white mixture into your drawn ring, and use the back of a spoon to create a shallow dent all around the centre of the ring (this will be where your coffee cream sits later). Pop the tray in the oven and reduce the heat to 140ºC/120ºC fan/gas 1. Bake for 1 hour 30 minutes, then turn the oven off and leave the meringue inside to cool for at least 2 hours.

  4. Step 4

    For the coffee cream, whisk 600ml double cream, 100g icing sugar, and 2 tsp instant espresso powder together until stiff peaks form. Place in the fridge until needed.

  5. Step 5

    For the blood orange salsa, mix the segments of 1 large blood orange, a small handful of roughly chopped mint, 1 tsp golden caster sugar, and 150g pomegranate seeds in a bowl. Set aside in the fridge.

  6. Step 6

    For the dark chocolate coffee sauce, gently heat 150ml double cream in a saucepan over low heat. Add 100g quality dark chocolate, 20g golden caster sugar, 1 tsp espresso powder, and 2 tbsp amaretto (optional). Stir until the mixture is melted and smooth, then remove from heat.

  7. Step 7

    Once the meringue has cooled, remove from the oven. Spoon the coffee cream into the dent around the centre of the wreath, top with the blood orange salsa, and crumble 2 Morrisons The Best Mince Pies over the top. Drizzle generously with the chocolate sauce, then finish with a dusting of 1 tbsp icing sugar and a few sprigs of mint for garnish.