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Christmas Pavlova Wreath

This Christmas Pavlova shaped like a festive wreath is stunning, easy to make and SO delicious! Read my tips on how to create the perfect pavlova wreath and prepare to impress!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 10
Calories: 319 kcal
Course: Dessert
Cuisine: Australian , British

Ingredients

  • ⅔ cup | 170g pasteurised egg whites (from a carton) or from 5-6 large eggs
  • 1 ¼ cups | 255g granulated sugar
  • 1 tsp vanilla paste or extract
  • ¼ tsp cream of tartar
  • ⅙ tsp salt
To fill /decorate
  • 2 cups | 480ml heavy cream double cream
  • 1 cup | 100g powdered sugar (icing sugar)
  • 1 tsp vanilla paste or extract
  • Selection of fresh fruit to decorate about 10½ oz / 300g
  • Powdered Sugar to dust
  • Mint leaves to garnish

Instructions

    Cup of Yum
  1. 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).
  2. Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
  3. Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
  4. 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.
  5. 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.
  6. Use two large spoons to scoop the meringue onto the tray to create a wreath shape.
  7. 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.
  8. Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
  9. Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
  10. Spoon the cream over the pavlova.
  11. Top the cream with a selection of fresh fruit such as strawberries, figs, pomegranate seeds.
  12. Dust with icing sugar, decorate with mint leaves and serve immediately.

Notes

  • The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!
  • Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much. 
  • Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.

Nutrition Information

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%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 319

% 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.