Christmas Wreath Pavlova

Preheat the oven to 130°C (266°F). Line a baking sheet with parchment paper. Draw a large circle on the parchment paper to use as a guide for the wreath shape.

In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add the sugar, one tablespoon at a time, beating well after each addition. Continue to beat until the meringue is thick and glossy.

Gently fold in the cornflour, vinegar, and vanilla. Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Use a spatula to form peaks around the edge of the wreath.

Bake in the preheated oven for 1 hour until the meringue is crisp and dry. Turn off the oven and leave the pavlova inside until completely cool.

To make the topping, beat the mascarpone, heavy cream, powdered sugar, and vanilla together until soft peaks form.

Spoon the whipped cream mixture onto the cooled pavlova. Top with the mixed berries and a dusting of powdered sugar. Serve immediately.