Negroni Meringue Pavlova Wreath with Oranges, Pomegranate and Candied Pecans

The perfect treat for a hot summer’s evening, this meringue is fluffy and light. The slightly bitter notes of  the negroni perfectly offset the sweetness of the pavlova for  the perfect ‘adult’ dessert INGREDIENTS 6 large egg whites 150 grams caster sugar 150 grams golden caster sugar 1 tsp vanilla essence CANDIED PECAN NUTS 11⁄2 tbsp brown sugar 11⁄2 tbsp water 1/8 tsp vanilla essence 1/8 salt 1 cup pecan nuts NEGRONI FRUIT 30 ml gin 30 ml Campari 30 ml sweet red Vermouth 75 grams brown sugar 4 tbsp pomegranate molasses 2 oranges, sliced 2 blood oranges, sliced 100 grams pomegranate rubies Whipped cream Icing sugar, to dust Mint, to serve METHOD PREHEAT the oven to 110°C and line  a baking tray with baking paper. Draw  a 23 cm circle on the paper and then turn it around. ADD the egg whites to a large mixing bowl and whip until stiff peaks, before slowly adding the sugars a ¼ cup at a time. Continuously beating it, until thick and glossy! Stir through the vanilla, before taking big spoonfuls and adding to the edge  of the circle. Make small indents in each blob of meringue, gently, using the back of a … Continue reading Negroni Meringue Pavlova Wreath with Oranges, Pomegranate and Candied Pecans