Pavlova Wreath
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Additional Time
4 hrs
-
Servings
12
-
Calories
153 kcal
-
Course
Dessert
-
Cuisine
International
Pavlova Wreath
Report
There is something special about a Christmas dessert that is sweet & crisp & light as air like this Pavlova Wreath Meringue with berries & whipped cream.
Share:
Ingredients
For the meringue
- 4 egg ideally room temperature, white
- salt pinch
- 1 cup sugar
- 1 Tablespoon cornstarch sifted
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
For the topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Fruit for garnish, as desired
Instructions
- Preheat oven to 350 F. Top a large baking sheet with parchment.
- Beat egg whites until soft peaks form. Beat in sugar, a little at time until meringue is stiff. Beat in sifted cornstarch, vanilla & lemon juice. Mixture should be very stiff and hold its shape well if mounded
- To form the wreath, scoop a dollop of meringue onto the parchment. Repeat until a ring of meringue is complete. Smooth the meringue as needed. The top can be left mounded or flattened, depending on the amount of topping you are using.
- Place meringue in oven, and immediately reduce temperature to 250. Bake for 1 hour 30 minutes. When time is complete, turn off the oven and leave meringue in the oven until completely cool, about 4 hours.
- Before serving, beat the whipped cream until stiff. Add the powdered sugar and vanilla then beat briefly until combined.
- When meringue is cool, loosen gently from the parchment with a thin flat tool and move to a serving dish. Spread with whipped cream, and decorate as desired.
- Serve within a few hours of topping.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
