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Christmas Pavlova Wreath

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 475kcal
Author Samantha



  • 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 teaspoon white vinegar
  • 1 teaspoon cornflour


  • 600 ml thickened cream
  • 2 teaspoon vanilla
  • Fresh strawberries raspberries, blueberries & cherries
  • 1-2 tablespoon icing/confectioners sugar to dust



  • 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.
  • 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.
  • 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.
  • Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
  • Add egg whites to mixing bowl. Have sugar measured out and ready to go.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place trays in oven and reduce heat to 120ºC (248ºF).
  • Bake for 1 hour and 45 minutes or until the outside of the meringues are crisp and firm.
  • Turn oven off and leave meringues in the oven to cool completely, approx. 3-4 hours or preferably overnight.
  • Once cooled completely, remove from oven.


  • Pour cream into a mixing bowl and add vanilla. Use an electric beater and whip cream to firm peaks.
  • Spread half the whipped cream onto the base meringue wreath.
  • Carefully place second meringue wreath on top of the base layer.
  • Spread over remaining cream.
  • Top with desired amount of fresh berries and a dusting of icing sugar.
  • Serve and enjoy!


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.


Calories: 475kcal | Carbohydrates: 53g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 78mg | Potassium: 105mg | Sugar: 51g | Vitamin A: 1105IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.1mg