Pavlova Wreath

The Christmas desserts of all Christmas desserts! This pavlova wreath is an absolutely gorgeous dessert recipe that will wow your Christmas guests! A beautiful showstopper for the table and with some easy tips and tricks, you’ll be nailing this in no time!
5 from 1 vote
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Course: Breakfast, Brunch, Dessert
Cuisine: German
Keyword: Birthday, Gluten Free, Pavlova Wreath, Vegetarian recipes, Winter Recipes
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling time: 4 hours
Total Time: 1 hour 30 minutes
Servings: 10 Servings
Calories: 213kcal

Ingredients

  • 6 egg whites at room temperature
  • 1 ½ cups sugar
  • 3 teaspoons cornstarch/cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla bean paste
  • fresh fruits for decorating - pomegranate aril sugared cranberries, raspberries, strawberries, blueberries, red currants, or other fresh fruit that you like.
  • fresh mint leaves

Instructions

  • Preheat oven to 300°F.
  • Trace a 10” diameter circle on a piece of parchment paper with a pen. Trace a 5.5” circle in the centre of the large circle. Place the parchment paper upside down on a pizza tray. Trim the edges of the paper if necessary.
  • In a large clean bowl, whisk egg whites until stiff peaks appear.
  • Gradually add sugar ¼ of a cup at a time, beating after each addition. Once the sugar has dissolved, beat on high for three minutes.
  • Combine the cornstarch, white vinegar and vanilla in a small bowl and stir.
  • Add to the egg whites and sugar and whisk until just combined.
  • Transfer mixture to a large piping bag or gallon ziplock bag with a hole cut into the corner.
  • Pipe 10 evenly spaced mounds onto the parchment paper in the circle, using the traced ring as a guide.
  • Once you’ve piped your mounds, use the back of a spoon to create a small hollow in each mound.
  • Reduce oven temperature to 250°F.
  • Place the pavlova wreath in the oven, on a centre rack.
  • Bake for 1 hour to 1 hour and 10 minutes. The pavlova should be dry to the touch and just starting to brown lightly.
  • Turn off the oven and leave the pavlova to cool for one to two hours with the oven door closed.
  • Meanwhile, whisk the heavy cream and vanilla until it’s smooth.
  • Take pavlova out of the oven and cool for a further hour or until it’s ready to be served.
  • To serve, spoon the cream into the hollow of the pavlovas and top with your fresh fruit and mint leaves.
  • This pavlova wreath is best eaten on the day, however will keep for one day covered in an airtight container in the fridge. It is best to serve it the day you make it however. Fresh is best!

Notes

This pavlova wreath is best eaten on the day, however will keep for one day covered in an airtight container in the fridge. It is best to serve it the day you make it however. Fresh is best!
Nutrition facts does not include fruit.

Nutrition

Serving: 1Piece | Calories: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 39mg | Potassium: 47mg | Sugar: 30g | Vitamin A: 7% | Vitamin C: 0.2% | Calcium: 1.7%
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!