Light and Festive Pavlova Wreath

Instructions:

1. Preheat your oven to 120°C (fan 100°C, gas mark 1/2). Line a large baking sheet with parchment paper.
2. In a large, clean, and grease-free bowl, whisk together the egg whites, sugar, and sweetener gradually until stiff peaks form and the mixture is glossy.
3. Gently whisk in the cornflour and white wine vinegar until just combined.
4. Spoon 12 dollops of the meringue mixture onto the baking sheet, arranging them in a wreath shape. Lightly flatten each dollop.
5. Bake for 1 hour and 30 minutes. Turn off the oven and leave the pavlova to cool completely for at least 3 hours, or preferably overnight, to dry out.
6. Just before serving, combine the quark cheese and yogurt in a bowl. Spoon the mixture onto the cooled meringue wreath.
7. Decorate with your chosen mixed berries, pomegranate seeds, and fresh mint leaves.
8. Dust with icing sugar for an extra touch of sweetness (optional). Serve immediately and enjoy!

Tips:

• For perfectly separated egg whites, ensure your bowl and whisk are completely clean and grease-free.
• Don’t open the oven door while the pavlova is baking to prevent it from collapsing.
• If you don’t have a wreath-shaped cookie cutter, simply arrange the meringue dollops in a circle on the baking sheet.