Christmas pudding pavlova

INGREDIENTS:

10 pavlova nests

600ml thickened cream

250g mascarpone cheese

¼ cup icing sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

6 blitzed ginger nut biscuits

Fresh blackberries to garnish

100g blitzed dark Christmas cake

METHOD:

- Place the blitzed dark Christmas cake on a baking tray and put in a 180 degree oven for 10-15mins or until crisp and crunchy – breadcrumb like, then remove and set aside to cool

- In a mixing bowl, add cream, mascarpone, icing sugar, vanilla and cinnamon and beat until soft peaks form

- Gently fold through the blitzed ginger nut biscuits ensuring you do not deflate the cream

- Create a wreath with pavlova nests on a plate and stick each one down with cream so it doesn't slide around

- Generously cream the top ensuring you keep the wreath design. Leave a little bit of the meringue edge showing

- Sprinkle the Christmas pudding dust over the cream and then decorate with blackberries, gingerbread men and fresh mint leaves