Christmas Pavlova! A very traditional holiday dessert! Classic in Australia and the best served on the most special day!
I have for you a super simple meringue recipe which you can bake a day ahead and leave it in your oven overnight so it’s fresh, crisp and ready to serve for dessert.
What do you like to top your Christmas pavlova with? I topped my wreath with beautiful fresh berries and a dusting of icing sugar. Paired with this crispy on the outside meringue and it’s soft, chewy, marshmallow-like centre is everything and more that you need impress your guests during the festivities!
Creating the meringue into a round wreath shape is such a fun and special way to serve this Christmas inspired dessert. There will be enough to serve your family and friends, amongst other festive desserts because let’s be honest, there has to be many desserts on offer on Christmas Day!
Christmas Pavlova Wreath
Ingredients
Meringue
- 8 large egg whites separated from yolks and egg whites poured into a small bowl, covered, on kitchen bench until room temperature
- 2 cups white caster sugar superfine sugar
- 2 tsp white vinegar
- 1 tsp cornflour
Toppings
- 600 ml thickened cream
- 2 tsp vanilla
- Fresh strawberries raspberries, blueberries & cherries
- 1-2 Tbsp icing/confectioners sugar to dust
Instructions
Meringue
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NOTE: before whipping egg whites, ensure the mixing bowl and electric beater/whisk attachment you’re using are both thoroughly clean and completely dry from any grease, dust and water. This will ensure optimal results for meringue.
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Pre-heat oven to 150ºC (302ºF). Line 2 large baking trays with parchment paper. On both trays, trace around a 22cm round cake tin onto the parchment paper, this will be your guide to create the wreath shape. Set trays aside.
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Ensure egg whites are at room temperature before whipping. NOTE: make sure there is zero bits of egg yolk in the egg whites, otherwise the egg whites won’t whip properly.
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Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
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Add egg whites to mixing bowl. Have sugar measured out and ready to go.
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Start whipping on medium speed to gradually aerate egg whites. Whip until egg whites reach soft peaks. Soft peaks = tip will curl and slowly fall back on itself.
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Once soft peaks have been reached, start to add sugar, 1 tablespoon at a time. Wait 30 seconds between each addition of sugar, to ensure the sugar dissolves.
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Once all the sugar has been added, check to see if it has been dissolved by rubbing a small amount of meringue between your fingers. It should feel smooth, if it feels gritty, continue whipping meringue in 2 minute increments until completely dissolved.
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Once sugar is dissolved, add white vinegar and sift over cornflour. Beat meringue for a further 4-6 minutes or until stiff, glossy peaks. Peaks will hold their shape when lifted up.
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Using a large spoon, scoop out and dollop the meringue onto the baking trays, following the traced circle, to create a round wreath shape, on both of the trays to create a bottom and a top.
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Place trays in oven and reduce heat to 120ºC (248ºF).
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Bake for 1 hour and 45 minutes or until the outside of the meringues are crisp and firm.
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Turn oven off and leave meringues in the oven to cool completely, approx. 3-4 hours or preferably overnight.
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Once cooled completely, remove from oven.
Assemble
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Pour cream into a mixing bowl and add vanilla. Use an electric beater and whip cream to firm peaks.
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Spread half the whipped cream onto the base meringue wreath.
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Carefully place second meringue wreath on top of the base layer.
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Spread over remaining cream.
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Top with desired amount of fresh berries and a dusting of icing sugar.
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Serve and enjoy!
Recipe Notes
Store in a large airtight container, refrigerated, for 2-3 days. You may also store away baked meringues and assemble the topping before serving on the day.
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