Christmas Pavlova Wreath
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
10
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Calories
319 kcal
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Course
Dessert
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Cuisine
Australian, British
Christmas Pavlova Wreath
Description
The recipe starts with egg whites beaten together with granulated sugar, vanilla extract, cream of tartar, and a pinch of salt. The mixture is gently heated over a double boiler while stirring until the sugar dissolves and the meringue reaches the proper temperature. It is then whipped at high speed until glossy, stiff peaks form, ensuring a stable and airy structure for baking.
The meringue is shaped using spoons onto a parchment-lined baking sheet traced with a circle to form a wreath shape. Baking is done initially at 120°C (250°F) for 10 minutes, then the temperature is lowered to 90°C (195°F) for a slow drying process. This gentle heat produces a crisp outer shell with a soft, marshmallow-like core. Cooling in the turned-off oven helps prevent cracks and maintain texture.
Once cooled, the pavlova wreath is filled and decorated with sweetened whipped cream and an assortment of fresh fruit, dusted lightly with powdered sugar and garnished with mint leaves for a seasonal look. This dessert relies on careful preparation and precise oven temperature control to achieve its characteristic texture and appearance.
Ingredients
- ⅔ cup egg or from 5-6 large eggs, pasteurised white; 170g; from a carton
- 1 ¼ cups granulated sugar 255g
- 1 tsp vanilla extract or vanilla paste
- ¼ tsp cream of tartar
- ⅙ tsp salt
To fill /decorate
- 2 cups heavy cream 480 ml; double cream
- 1 cup powdered sugar icing sugar, 100g
- 1 tsp vanilla extract or vanilla paste
- Fruit about 10½ oz / 300g, selection; fresh; to decorate
- powdered sugar to dust
- mint leaves to garnish
Instructions
- Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).
- Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
- Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
- Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers - the sugar should be dissolved and not feel gritty.
- Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
- Use two large spoons to scoop the meringue onto the tray to create a wreath shape.
- BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely for several hours or overnight.
- Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
- Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
- Spoon the cream over the pavlova.
- Top the cream with a selection of fresh fruit such as strawberries, figs, pomegranate seeds.
- Dust with icing sugar, decorate with mint leaves and serve immediately.
Notes
- Ensure all equipment is spotless and grease-free, wiping with lemon juice or vinegar to eliminate fat that can hinder meringue formation.
- Maintain low oven temperatures for slow drying rather than baking to prevent browning and cracking.
- Let the pavlova cool inside the turned-off oven to avoid sudden temperature changes that cause cracks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 84mg | 4% |
| Potassium | 74mg | 2% |
| Sugar | 37g | 74% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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