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–+ servings
A pavlova wreath on a cake stand

Christmas Pavlovas Wreath

Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 45 mins
Resting Time: 3 hrs
Total Time: 3 hrs 55 mins
Coooking Temperature: 300°F / 150°C / Gas Mark 2
Calories: 167kcal
Adjust Servings Here: 1 Wreath

Description

This Christmas theme pavlova is a light and refreshing dessert. The pavlova can be made ahead of time and assembled in less than 10 minutes. I dressed this one with strawberries, blueberries, and mint leaves to resemble a wreath

Ingredients 

Meringue

  • 4 (150 g) Egg whites large
  • 1 cup (200 g) Sugar
  • 2 teaspoon Cornflour
  • 1 teaspoon Cream of tartar or white vinegar
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract

Plus

  • 1 cup (240 ml) Whipping cream
  • 1 cup (150 g) Strawberries chopped
  • ½ cup (75 g) Blueberries
  • ¼ cup Mint leaves (I like using the tips of the mint sprigs)

Instructions

Meringue

  • Preheat the oven to 300°F / 150°C / Gas Mark 2
    Note - This temperature will change as soon as you place the pavlova into the oven.
  • Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide draw a circle on the parchment paper. Flip the paper so the pencil side is down. Set aside until ready to use.
  • In the bowl of a stand mixer, with the whisk attachment - add the egg whites and salt.
  • Whip on medium speed almost until soft peaks form. Then, gradually add the sugar, one tablespoon at a time.
    Pro tip - Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.
  • When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
    Pro tip - The meringue should be sticky with stiff peaks but still have a shiny appearance.
  • Switch to a spatula - fold in the vanilla. Then, sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large round piping tip.
    Pro tip - Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
  • Pipe big dollops of meringue on the circle template we created. Make sure to pipe on a baking tray. I pipe large dollops around the circle then add more dollops in between, and more dollops over those until I have the size I want.
    Pro tip - You can make mini pavlovas or meringue kisses with any remaining meringue.
  • Place the pavlovas in the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 130 C / 260 F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
  • Bake for 45 minutes - when the baking time is done do not open the door, let the pavlovas cool inside the oven naturally.
    Pro tp - You can leave it in the oven for 2 to 3 hours up to 12 hours.

Assemble

  • Whip the whipping cream with confectioners sugar. And chop the fruits. Use an offset spatula to gently loosen the pavlova from the parchment paper.
  • Place the pavlovas on a serving platter or cake board.
    Pro tip - Once you assemble the wreath, it is too delicate to move around. So, always assemble this on a serving platter. Also, don't assemble too early as the moisture from the whipping cream will make them soft.
  • Pipe the whipped cream on the wreath. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, and mint leaves for garnish.

Recipe Notes

  • Weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
  • Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
  • Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
  • If you have a stand mixer - use it. Meringue does require a good amount of whipping handheld or whisk just does not do it.
  • Pipe the pavlovas as soon as the meringue is whipped. Do not let the meringue sit too long 
  • If you do not want to pipe the meringue into a wreath you can also use a large spoon. The taller the pavlova the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
  • DO NOT OPEN THE OVEN DOOR WHEN BAKING - OR AFTER THE PAVLOVA HAS BAKED. Cooling naturally in the oven will prevent sinking.
  • To cool the pavlova quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
  • A well-baked pavlova will have cracks on the outside with a small marshmallow-like pillow on the inside.
  • Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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