Introduction

This Christmas Pavlova Wreath is a stunning and festive dessert that’s sure to wow your guests. Light and crisp on the outside with a soft, marshmallow-like center, it’s topped with luscious whipped cream and vibrant fresh fruit for a perfect holiday treat.

The image shows a curved, ring-shaped meringue dessert with a cracked, light beige outer shell, filled with a thick, creamy white layer inside. The top is decorated with fresh berries including bright red strawberries, deep red raspberries, and dark blue blueberries lightly dusted with white powdered sugar. The dessert rests on parchment paper placed on a white marbled surface, with the front cut section revealing the creamy inside and berry topping clearly. The focus is on the front cut piece, showing detail in texture and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
600ml (20fl oz) double cream
5ml (1 tsp) vanilla bean paste
700g (1 ½lb) fruit of your choice
Mint leaves, to decorate
Icing sugar, for dusting

Instructions

Step 1: Preheat the oven to 160˚C (fan 140˚C) / 320˚F / gas mark 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Then draw a 15cm circle in the center of the larger circle.
Step 2: Place the egg whites in a clean, dry mixing bowl. Whisk them until soft peaks form.
Step 3: Gradually add the caster sugar a little at a time while whisking on high speed until the mixture is stiff, glossy, and sugar is fully dissolved.
Step 4: In a small cup, mix the cornflour and white wine vinegar to form a slurry. Gently fold this into the meringue mixture.
Step 5: Spoon the meringue onto the ring drawn on the baking parchment, shaping it carefully to form a wreath. Flatten gently to create space for cream and fruit, remembering the meringue will expand slightly as it bakes.
Step 6: Place the meringue in the oven and immediately reduce the temperature to 140˚C (fan 120˚C) / 280˚F / gas mark 1. Bake for 1 hour to 1 hour 15 minutes. Once baked, you can leave it in the turned-off oven to dry overnight or wait at least one hour before removing.
Step 7: Whip the double cream and vanilla bean paste together until barely stiff peaks form when the whisk is lifted.
Step 8: Spoon the whipped cream onto the cooled meringue wreath, then arrange your chosen fruit on top.
Step 9: Garnish with fresh mint leaves and dust with icing sugar before serving.

Tips & Variations

Use a variety of colorful fruits like strawberries, kiwi, and blueberries for a festive look and fresh flavors.
Make sure there is no yolk in the egg whites as fat will prevent them from whipping properly.
For extra stability, sift the caster sugar before adding it to help it dissolve more easily.
If you don’t have vanilla bean paste, vanilla extract works well as a substitute.

Storage

Keep the meringue base in an airtight container at room temperature for up to 2 days before decorating. Once assembled with cream and fruit, it’s best served immediately. Any leftovers should be stored in the refrigerator and eaten within 24 hours to maintain the cream’s freshness and meringue’s texture. Avoid refrigerating the meringue base alone to prevent it from softening.

How to Serve

A round pavlova with a white, crisp meringue base that has a ruffled texture and slight cracks on the edges. On top, there is a thick, smooth layer of white whipped cream. The cream is decorated with a mix of fresh berries including bright red strawberries, red raspberries, dark blue blueberries, and black blackberries, all dusted lightly with white powdered sugar. Small green mint leaves are scattered among the berries, adding a fresh touch. The dessert sits directly on parchment paper against a white marbled textured surface with soft warm fairy lights in the dark background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue base ahead of time?

Yes, you can bake the meringue base a day or two in advance and store it in an airtight container at room temperature. Decorate just before serving to keep it crisp.

What types of fruit work best for the topping?

Choose firm, fresh fruits such as strawberries, raspberries, kiwi, pomegranate seeds, or blueberries. These add vibrant color and complement the sweetness of the meringue and cream perfectly.