Pavlova Wreath

Meringue

Decoration

1.
Preheat the oven to 110°C.
2.
Draw a 23cm circle on the baking paper, then turn the paper over.
3.
Using an electric mixer, beat the egg whites in a large mixing bowl with a pinch of salt until stiff.
4.
Slowly whip in the Truvia For Baking Caster Sweetener and the vanilla essence until thick and glossy.
5.
Spoon the meringue mixture evenly around the circle edge, leaving a hole in the middle, then use the back of a spoon to smooth and swirl the meringue into a wreath shape.
6.
Bake for 1½ hours or until firm.
7.
Turn off the oven and leave inside until cool. Keep in an airtight container until ready to serve.

8.
Segment the oranges/grapefruit over a bowl to catch the juice and put the segments in a separate bowl.
9.
Add the juices from the fruit and the Truvia For Baking Brown Sweetener to a small saucepan and bring to the boil. Simmer until thickened to a syrup.
10.
Stir in the jam, remove from the heat and set aside, but keep warm.
11.
Using an electric mixer, beat the cream and vanilla in a large mixing bowl until thick. Just before serving, spoon over the meringue, top with the orange/ grapefruit segments then sprinkle with the blueberries, pomegranate seeds and pistachios and lastly drizzle with syrup and serve immediately.
12.
The syrup can be served separately in a jug. Once decorated, serve immediately.