Easy Christmas Pavlova Wreath
This Easy Christmas Pavlova Wreath is crisp outside, marshmallow-soft inside, and topped with whipped cream, berries, and mint for a stunning festive dessert.
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
Before decorating: Once the meringue has completely cooled, store it in an airtight container lined with parchment paper. Keep in a cool, dry place for up to 24 hours. Avoid refrigerating the undecorated meringue as moisture can make it chewy.
After decorating: Once topped with cream and fruit, store the pavlova wreath in the refrigerator in a large airtight container. It’s best enjoyed within 24–48 hours, as the meringue will gradually soften from the toppings.
Freezing: Not recommended. Freezing changes the delicate texture of the meringue.
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