Pavlova Wreath with Strawberries, Pomegranate & Figs

Parmesan-Crumbed Lamb Cutlets

Serves 8-10


  • 6 egg whites
  • 1½ cups caster sugar
  • 600ml thickened cream, whipped
  • 1 large pomegranate, seeds removed
  • 200g strawberries, hulled, quartered lengthways
  • 2 small figs, cut into 1cm wedges


  • ½ cup sweet dessert wine
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar


Trace a 22cm circle onto a piece of baking paper. Grease a large oven tray then place baking paper trace-side down on tray. Put egg whites in small bowl of electric mixer. Beat until white and frothy. While beating, gradually sprinkle in sugar 1 tablespoon at a time, continuing to beat between additions until firm glossy peaks form. This will take about 8-9 minutes.

To form wreath, scoop large heaped dessert spoons of meringue out of bowl in a quenelle shape. Use another spoon to run under meringue quenelle allowing it to drop on tray. Continue around circle, making sure quenelles are touching. Use the back of spoon to spread meringue near the inner circle. This will form a platform for the cream and help strengthen wreath once baked.

2 and 3-oven AGA
The tray of meringues should be placed on a grid shelf on the floor of the Simmering Oven to dry out for about 2 hours. Turn the plain shelf after an hour. If the meringues are coloured to your liking but not quite cooked, take them out of the oven and place on a Chef’s Pad on the closed lid of the Simmering Plate for 2 or 3 hours to continue to dry out.

4 and 5-oven AGA
Place the meringues in the centre on the Warming Oven and leave to dry out for about 2 ½ – 3 hours, turn, the plain shelf after about 1 ½ hours

To make syrup, place all ingredients in a small saucepan and stir on the Simmering Plate until honey dissolves. Bring to the boil. Boil for 5 minutes or until reduced by half. Pour into a heat-proof jug and allow to cool completely. (This can be made up to three days in advance).

Gently remove baking paper and carefully snap off any crystallised sugar syrup that may have seeped from wreath.

To serve, transfer wreath to a platter, generously dollop cream over meringue to cover the top then spread slightly. Sprinkle with pomegranate, strawberries and fig. Drizzle with some of the syrup and serve with remaining cream and syrup.

Recipe is from Home Beautiful