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Holiday Pavlova Wreath Recipe

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4.2 from 8 reviews

This festive Holiday Pavlova Wreath is a stunning dessert featuring a crisp meringue base topped with whipped cream and fresh fruit. Perfect for celebrations, it combines a light, airy texture with rich creaminess and vibrant fruit flavors, decorated with mint leaves and a dusting of icing sugar for a beautiful presentation.

Ingredients

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 (1½lb) fruit of your choice
  • Mint leaves, to decorate
  • Icing sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 160˚C (fan 140˚C) / 320˚F / gas mark 3 to prepare for baking the meringue base.
  2. Prepare Baking Sheet: Line a baking sheet with baking parchment and draw a 30cm circle on the paper, then draw a smaller 15cm circle in the center to guide the shape of the pavlova wreath.
  3. Whisk Egg Whites: Place the egg whites into the bowl of a stand mixer with a whisk attachment. Whisk until soft peaks form, indicating that the egg whites have enough volume.
  4. Add Sugar Gradually: Add the caster sugar little by little while whisking on maximum speed until the mixture is stiff, glossy, and smooth, which ensures stability and sweetness.
  5. Incorporate Cornflour and Vinegar: Mix cornflour and white wine vinegar in a small cup to form a slurry, then gently fold this into the meringue mixture to help stabilize it.
  6. Shape the Meringue: Spoon the meringue onto the drawn ring on the parchment paper, carefully flattening the mixture to create an even surface for the cream and fruit topping. Remember the meringue will spread slightly during baking.
  7. Bake the Meringue: Place the meringue in the oven, immediately reducing the temperature to 140˚C (fan 120˚C) / 280˚F / gas mark 1. Bake for 1 hour to 1 hour and 15 minutes. After baking, leave it in the oven to dry out for at least one hour or overnight if possible.
  8. Whip the Cream: Whip the double cream with vanilla bean paste until barely stiff peaks form, ensuring the cream is soft enough to complement the crisp meringue.
  9. Assemble the Pavlova: Spoon the whipped cream onto the cooled meringue base and arrange your choice of fresh fruit on top for a colorful and festive look.
  10. Garnish and Serve: Decorate with fresh mint leaves and dust lightly with icing sugar to finish the pavlova wreath attractively before serving.

Notes

  • The meringue must be baked at a low temperature and dried out well to achieve a crisp exterior with a soft inside.
  • Use fresh, high-quality fruit such as berries, kiwi, passion fruit, or stone fruits for the best flavor and appearance.
  • Ensure egg whites are at room temperature before whisking to maximize volume.
  • This pavlova is best assembled just before serving to avoid the meringue becoming soggy.
  • You can prepare the meringue a day ahead and store it in an airtight container.

Find it online: https://cookedbygrace.com/holiday-pavlova-wreath-recipe/