Easy Christmas Pavlova
Celebrate the holidays with a Christmas Pavlova Wreath! It's an easy, elegant dessert of crisp meringue, whipped cream topping and fresh berries for your holiday centerpiece!
Servings 12 serves
Calories 209kcal
Equipment
- 1 stand mixer
- Whisk attachment
- Large baking sheet
- Parchment paper
Ingredients
Meringue
- 6 large egg whites, at room temperature
- 1 1/2 cups white caster sugar, superfine sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
Toppings
- 300 ml heavy cream, or thickened cream
- 2 tsp vanilla extract
- 8.8 oz (250g) fresh strawberries, sliced & whole
- 7 oz (200g) fresh blueberries
- Small handful fresh mint leaves
Instructions
Meringue
- Clean Equipment: Ensure your mixing bowl and whisk attachment of your stand mixer are grease-free, dust-free, and completely dry before starting.
- Oven & Tray: Preheat the oven to 302ºF (150ºC) fan-forced. Line a large baking sheet with parchment paper. Trace a 9-inch (22cm) circle on the paper to act as a guide for the wreath, I use a round 9-inch baking tin.
- Egg Whites: Ensure your egg whites are at room-temperature before starting with no trace of yolk.
Whipping Meringue
- Initial Whipping: In the stand mixer with the whisk attachment, whip the egg whites on medium speed until they form soft peaks (about 3-4 minutes).
- Adding Sugar: Gradually add the sugar, one tablespoon at a time, waiting 10 seconds between additions, until fully incorporated (about 4 minutes total).
- Continue Whipping: Beat for a further 5 minutes on high.
Finishing Meringue
- Check for Smoothness: Ensure the sugar is fully dissolved by rubbing a bit between your fingers; it should feel smooth, not gritty. Continue whipping in 2-minute increments until smooth if needed.
- Add Vinegar & Cornstarch: While beating on high, add white vinegar and cornstarch and whip for 30 seconds until to stiff, glossy peaks.
Shaping & Baking
- Secure Paper: Place a small dab of meringue under each corner of the parchment paper to anchor it to the baking sheet. This prevents slipping when you're forming your wreath.
- Form Wreath: Dollop meringue onto the lined baking sheet, following the traced circle, to create a wreath shape.
- Bake: Place in the oven, immediately reduce the heat to 248ºF (120ºC), and bake for 1 hour and 30 minutes until crisp, do not open the oven door during baking.
- Cool: Turn the oven off and leave the meringue in the turned-off oven to cool completely (3-4 hours or overnight). Do not open the door as it cools.
Assembly
- Whip Cream: In a large mixing bowl, beat cream, sugar and vanilla to firm peaks (about 2 minutes and 30 seconds - 3 minutes). Scrape down the sides.
- Dollop Cream: Spread the whipped cream on top of the cooled meringue.
- Decorate: Garnish with fresh berries and mint leaves.
- Serve and enjoy!
Notes
- Pre-Decorating Storage: If you've baked the meringue base in advance, ensure it has cooled completely to room temperature. Store the meringue in an airtight container lined with parchment paper to prevent sticking. Keep it in a cool, dry place for up to 24 hours. Avoid refrigerating the meringue base as it may become chewy from the moisture.
- Post-Decorating Storage: Once fully assembled with toppings, your pavlova wreath can be stored in the refrigerator. Place it in a large airtight container to protect it. It's best to enjoy your pavlova within 24-48 hours; beyond that, the meringue may begin to soften from the toppings' moisture.
- Freeze: Freezing pavlova is not recommended as it will alter the meringue's delicate texture.
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 32mg | Potassium: 94mg | Fiber: 1g | Sugar: 29g | Vitamin A: 381IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 0.2mg