Pavlova Wreath

Preheat oven to 250F.
Using a spoon remove the Double Chocolate Scone icing. Cut the scone horizontally with a bread knife. Place in an oven safe container (or on a tray) and place in the oven. Bake for 30 minutes or until dry and crumbly. When fully cooled, use a fork to crumble the scone, set aside.
While the scone is baking, prepare your meringue. In a deep mixing bowl and using a hand blender bring the egg whites, vanilla extract, lime juice, cornstarch, half the sugar to soft peaks
Add the rest of the sugar and mix until the meringue forms stiff peaks.
On a parchment lined baking sheet pan, place spoonfuls of meringue in a circle formation to create the wreath. Place in the oven and bake for 1 and a half hours.
Take out of the oven and carefully transfer the pavlova to a serving plate (use the parchment paper as a means to move the pavlova, careful not to move the pavlova too much to prevent cracking). Let it cool for 15-20 minutes at room temperature
When the pavlova wreath has completely cooled down, prepare your whipped cream – mix whipping cream in a deep mixing bowl with a hand blender. Mix until you achieve hard peaks.
Using a rubber spatula spread the whipped cream on top of the pavlova wreath evenly. Top with the strawberry slices and blueberries. Sprinkle with chocolate scone crumbles and serve.