Neven's Mulled Berry Pavlova

Method 

For The Meringue  

1. Preheat the oven to 110°C (230°F/Gas Mark ¼).  
2. Put the egg whites into the bowl of a stand mixer (or a large glass bowl with a hand mixer) Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little.  
3. Mix the caster, icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little. Make sure that all the sugar has dissolved before you add any more.  
4. Add the next third and whisk again until the sugar is completely dissolved 
5. Then add the final third of the sugar along with the cornflour.  
6. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage.  
7. Add in the orange zest and vanilla seeds and whisk again for 30 seconds until incorporated. 
8. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil.  
9. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.  
10. Bake for 1 hour 30 minutes, until the outside is hard but still white.  
11. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry. 

For The Mulled Fruit 

1. Place the apple juice, cordial, sugar, mixed spice, vanilla and orange zest in a high sided saucepan 
2. Bring to the boil and allow to reduce until slightly thickened 
3. Remove from the heat and stir in the frozen berries 
4. Allow to cool completely before using for decorating 

For The Crème Chantilly  

1. Whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks.  
2. Cover with cling film and chill until needed.  

To Decorate & Serve 

1. Carefully slide your Pavlova wreath on to a large, flat serving plate.  
2. Place dollops of the crème Chantilly around the top of the wreath, then gently spoon over cool mulled berries 
3. Finish by scattering the shredded mint leaves on top and grate over the chocolate 
4. Serve straight away.