Description
This Christmas Pavlova Wreath is a festive dessert featuring a crisp meringue ring topped with luscious whipped cream and an assortment of fresh fruits, garnished with mint leaves and a dusting of icing sugar. Perfect for holiday celebrations, its elegant presentation and delightful texture make it a show-stopping centerpiece.
Ingredients
Scale
Meringue
- 6 large egg whites
- 350g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
Topping
- 600ml (20fl oz) double cream
- 5ml (1 tsp) vanilla bean paste
- 700g (1 ½ lb) fruit of your choice
- Mint leaves, to decorate
- Icing sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 160˚C (fan 140˚C), 320˚F, or gas mark 3. This initial temperature helps with the meringue’s rise.
- Prepare Baking Sheet: Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Then draw a smaller 15cm circle inside it to create a ring template for your pavlova shape.
- Whisk Egg Whites: Place the egg whites into a mixing bowl with a whisk attachment. Whisk on medium speed until soft peaks form, which means the egg whites hold shape but still have a slight movement.
- Add Sugar Gradually: While whisking at maximum speed, add the caster sugar a little at a time. Continue whisking until the mixture becomes stiff, glossy, and smooth.
- Incorporate Cornflour and Vinegar: In a small cup, mix the cornflour and white wine vinegar to create a slurry. Gently fold this into the egg white mixture, which helps stabilize the meringue.
- Shape the Meringue: Spoon the meringue onto the prescribed ring on the baking parchment. Carefully flatten it so that cream and fruit can be placed on top later, remembering the meringue will expand slightly in the oven.
- Bake the Meringue: Place the baking sheet in the oven and immediately reduce the temperature to 140˚C (fan 120˚C), 280˚F, or gas mark 1. Bake for 1 hour to 1 hour and 15 minutes to dry out the meringue. You can leave it to cool and dry overnight if preferred, but allow at least one hour after turning off the oven before removing.
- Whip the Cream: Whip the double cream with vanilla bean paste until barely stiff peaks form, meaning the cream holds peaks that slightly droop when the whisk is lifted.
- Assemble the Pavlova: Spoon the whipped cream onto the cooled meringue ring and then arrange your choice of fruit on top attractively.
- Decorate and Serve: Garnish with fresh mint leaves and lightly dust with icing sugar just before serving to add a festive touch.
Notes
- Ensure no yolk is present in the egg whites to achieve maximum volume.
- The meringue should be completely cool before adding cream to maintain its crisp texture.
- Use a variety of colorful fruits for an appealing presentation, such as berries, kiwi, pomegranate seeds, and mandarins.
- Best served the same day for optimal texture, but the meringue base can be baked a day ahead and stored in an airtight container.
- Adjust sugar quantity slightly if using sweeter fruits to balance flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western, Holiday
Keywords: Christmas pavlova, holiday dessert, meringue wreath, whipped cream dessert, festive fruit pavlova
