COMFORT AND JOY

Impress your guests with these show-stopping desserts that combine beautiful festive flavours and the best of the summer season.

- ISMAT AWAN & JIMMY CALLAWAY

Mango, macadamia and spiced white chocolate pavlova wreath

SERVES 8-10 // PREP TIME 1 HR // COOK 2 HRS 30 MINS (PLUS DRYING)

Inspired by the flavours of an Australian summer, this stunning pavlova wreath is the perfect festive centrepiece. Begin this recipe the day before.

400 ml crème fraîche

180 gm store-bought lemon curd

240 gm mangoes (about 3), peeled and thinly sliced lengthways

280 gm (2 cups) macadamias, roasted and coarsely chopped

5 sheets edible gold leaf (optional), to serve

PAVLOVA

6 egg whites 330 gm (1½ cups) caster sugar 3 tsp lemon juice

3 tsp cornflour, sifted

SPICED WHITE CHOCOLATE LEAVES

200 gm white chocolate, coarsely chopped

¼ tsp finely grated nutmeg

20 round mint leaves

1 Preheat oven to 130°C fan-forced and grease a large oven tray. Trace a 27cm-diameter circle on a piece of baking paper, then trace a 15.5cmdiameter circle in centre of first circle. Place, pencil side-down, on the tray (this will be the template for the wreath).