Recipes
Dubai-inspired Chocolate Pavlova Christmas Wreath
A festive chocolate pavlova shaped like a wreath, topped with whipped cream, melted chocolate and pistachios. Inspired by Dubai Chocolate!
Serves: 8–10
For the chocolate pavlova
For the topping
1. Prepare the oven
Preheat the oven to 120°C (fan 100°C). Line a large baking tray with baking parchment.
2. Whisk the egg whites
Place the egg whites in a clean, dry bowl. Whisk until they reach soft peaks — light, fluffy, and just holding their shape.
3. Add the sugar
Gradually add the caster sugar, a tablespoon at a time, whisking well between each addition. Continue whisking until the mixture is thick, glossy, and holds stiff peaks.
4. Fold in the flavourings
Gently fold in the plain flour, cocoa powder, white wine vinegar and vanilla extract, taking care not to knock too much air out of the mixture.
5. Shape the wreath
Spoon the mixture into a piping bag and pipe a large ring or wreath shape onto the lined tray, leaving a hollow centre. You can pipe small circles and join them together. Make a slight well or dip in the top of each circle to hold the filling later.
6. Bake
Bake for 1½ hours. Turn the oven off and leave the pavlova inside for a further 30 minutes with the door closed. Remove and allow to cool completely.
7. Melt the chocolate
Break the dark chocolate into pieces and melt gently. Drizzle or spread over the cooled pavlova and allow it to set slightly.
8. Whip the cream
Whisk the double cream with the pistachio cream until it holds its shape. Be careful not to over whip.
9. Assemble and finish
Spoon or pipe the cream into the wells, sprinkle with kadayif, drizzle with melted chocolate and finish with crushed pistachios.
Serve immediately or assemble shortly before serving for the best texture. Leftover egg yolks can be used to make custard, perfect for Christmas puddings.
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