Put the egg whites with the Tagatesse and cornflour and beat completely. You must be able to hold the bowl upside down without anything falling out.
Place the large plate on the baking sheet with baking paper and draw a line along it with a pencil.
Place the small plate in the middle and draw a line along this. Spoon heaps of the egg white within the circles. This is how you make a wreath.
At the end, press the top a little flat with a spoon so that the whipped cream can come on nicely.
Bake the wreath in the oven for 10 minutes and then lower the temperature to 110 degrees. Bake the chance for another 90 minutes in the oven and then let it cool for 20 minutes with the door closed and then for another 20 minutes with the oven door open. This makes it less likely to collapse.
Then let the pavlova cool completely. Beat the cream with 1 tablespoon of Tagatesse stiff. Divide the whipped cream on the top of the meringue wreath. Divide the fruit and mint leaves nicely over it.
Do not wait too long before serving, otherwise there is a chance that the foam will become soft due to the whipped cream. It is therefore not advisable to make a pavlova wreath a day in advance. You can, however, bake theegg whites in advance and add the whipped cream the next day before serving.
200gred fruit such as cranberries, currants, raspberries, pomegranate seeds