Preheat oven to 110° bake (not fan-forced). Line a baking tray with baking paper and draw a line in pencil around a dinner plate to form the outer edge of your wreath. Use a saucer to draw a smaller circle in the middle, ensuring each part of the wreath is at least 10cm in diameter.
In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the Chelsea Raw Caster Sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes. Beat in vanilla essence, vinegar and cornflour.
Spoon mixture evenly onto the wreath marked out on the tray, and bake for approximately 90 minutes, until dry and crisp. Turn oven off and leave for at least another hour before removing from the oven. Allow to cool completely before adding toppings.
Black Doris Plum Drizzle
Drain plums, retaining the syrup. Set the plums aside to use for topping the pavlova. Combine plum syrup, plum jam, Chelsea Blackstrap Molasses and Chelsea Jam Setting Sugar in a saucepan and bring to the boil. Reduce heat and simmer until you have a sticky, thick sauce. Remove from heat and allow to cool.
Combine all ingredients together until evenly mixed and smooth.
Assemble the pavlova. Using a spatula, cover pavlova carefully with the mascarpone cream. Slice the tinned Black Doris Plums, and decorate evenly around the wreath onto the cream (they will bleed a little).
Drizzle pavlova carefully with plum sauce reduction. Crush the freeze-dried fruits in your fingers and sprinkle generously around the wreath and plate. Serve immediately.
TIP: Keep any leftover plum sauce reduction – it’s very tasty on scones!