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Christmas Pavlova Wreath

Christmas meringue wreath on a black serving plate with flowers in the background: Closeup

Topped with fresh blackberries and whipped cream, this Christmas Pavlova wreath is the most delicious way to celebrate Christmas. Personalize the recipe and top the meringue wreath with your favorite in-season fruits. 

Ingredients

Scale

For the meringue:

For the decoration:

  • 1 1/4 cups + 1 tablespoon (300 ml) whipping cream
  • 1 tablespoon powdered (icing) sugar
  • 1/2 teaspoon vanilla extract
  • 1 lb (450 g) fresh blackberries
  • 2 kiwifruit
  • powdered (icing) sugar for dusting

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Instructions

  1. Preheat the oven to 230°F/110°C. Prepare a baking sheet covered with parchment paper. Mark an 8-inch/20 cm circle on parchment paper and flip the parchment to ensure no marks transfer to the meringue. 

  2. To make the meringue, place egg whites in a large bowl and beat with an electric mixer at high speed. Gradually add sugar, one spoon at a time, beating until sugar dissolves, and the meringue is stiff, thick, and glossy. Add cornflour and white wine vinegar, and whisk until just combined about 20 to 30 seconds.

  3. Using a large metal spoon, spoon 8 to 10 dollops of meringue close together to form a wreath shape. Place a few drops of blackberry preserves on top of meringue balls and draw the "eight," using the back of a teaspoon. Bake at 230 F/110 C for 20 minutes, then reduce heat to 210°F/100°C. Bake for a further 1 hour 15 minutes. Turn off the oven and allow Pavlova to cool, with the door closed, for about 3 to 4 hours.

  4. To decorate Pavlova, beat whipping cream, powdered (icing) sugar, and vanilla until soft peaks form. Place the meringue wreath on a serving platter and top with the whipped cream. Decorate Pavlova with fresh blackberries and kiwifruit stars, and sprinkle with powdered (icing) sugar.

Notes

  1. Ensure you use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs. Please, read these eight tips to make the perfect meringue before you start.
  2. Use fresh, room-temperature egg whites - this helps egg whites to reach their volume when beaten.
  3. To facilitate whisking the meringue, process granulated sugar in a food processor for a few seconds to get superfine sugar. 
  4.  Replace blackberry preserves and fresh blackberries with other berries/fruits of your choice.
  5. Cut stars out of kiwifruit using a small five-point star cookie cutter.
  6. Sprinkle the Christmas meringue wreath with lime zest if you desire.
  7. In the absence of fresh fruit, sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts. 
  8. Make ahead option: bake the meringue base one day before and store it in the oven. Whip the cream in a chilled bowl, cover it with plastic film, and store it in the fridge for up to one day. Assemble the dessert at the moment of serving.

Nutrition

Keywords: Christmas pavlova wreath, meringue wreath, Pavlova wreath, Christmas pavlova recipe, Christmas pavlova

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