1 batch basic meringue
1 tbsp vanilla extract
1 cup single cream
½ cup sour cream
500g mixed berries (we used blackberries, raspberries, strawberries, blueberries, cherries and red currants)
Pink prosecco syrup
1 cup pink prosecco
½ cup caster sugar
1 tbsp lemon juice
1 drop pink food colouring
¼ cup caster sugar
cup slivered pistachios
Preheat oven to 170°C (150°C fan forced). Draw a 22cm circle on a sheet of non-stick baking paper, invert it and place it on a large lightly greased baking tray.
Add the vanilla to the meringue and mix to combine. Place spoonfuls of meringue mixture around the inside of the circle tocreate a ring. Reduce the oven temperature to 150°C (130°C fan forced) and bake for 1 hour or until crisp to the touch. Turn the oven off and allow the pavlova to cool for 1 hour in the oven with the do or closed.
Meanwhile, for the pink prosecco syrup, combine the pink prosecco and sugar in a small saucepan over high heat. Bring to a simmer, stirring to dissolve the sugar. Simmer for 4 minutes, or until syrupy. Take off the heat, add lemon juice and food colouring and set aside to cool to room temperature.
For the candied pistachios, place the sugar in a small saucepan over high heat, stirring to dissolve the sugar. Cook for 6 minutes or until the sugar is melted and light golden. Add the pistachios, pour onto a tray lined with non-stick baking paper and put aside to set.
Place the cream and sour cream in the bowl of an electric mixer and whisk to stiff peaks. Spoon the cream over the wreath. To p with fruit, and serve drizzled with syrup and sprinkled with chopped candied pistachio