Why does Pavlova go brown after baking?

If Pavlova turns brown after baking, it was baked in the hot oven. You might need to check the oven temperature with an instant-read oven thermometer and experiment. Next time, try to bake Pavlova at a slightly lower temperature but a bit longer.

What causes Pavlova to collapse?

Pavlova usually cracks and collapses due to rapid temperature changes. To prevent it, the Pavlova base has to be cooled down slowly: leave your Pavlova in the oven overnight. If you are in a hurry, leave it in the oven for at least 3 to 4 hours.

How to store a Pavlova

Store the assembled Pavlova in the refrigerator and consume it within the next 24 hours.

Christmas Pavlova Wreath

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Christmas Pavlova wreath is a festive meringue with a marshmallow-like center and crispy exterior, perfect for the festive time of the year. Topped with fresh red fruit and sweetened whipped cream, it is the most delicious way to celebrate Christmas.

Author: Irina
Total Time: 1 hour, 30 minutes (plus resting time)
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: Australian
Diet: Gluten Free

Ingredients

Scale

For the meringue:

4 egg whites, room temperature
3/4 cup + 2 tablespoons (200 g) caster sugar
1 teaspoon white vinegar
1 tablespoon cornstarch

For the sweetened whipped cream:

1 1/4 cups + 1 tablespoon (300 ml) cold heavy cream, 30% fat
1 tablespoon powdered (icing) sugar
1/2 teaspoon vanilla extract

For decoration:

(200 g) fresh strawberries
200 g fresh raspberries
1/4 pomegranate
few raw pistachios
1 tablespoon powdered (icing) sugar

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Instructions

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.
To make the meringue, place egg whites in a large bowl and beat with an electric mixer at high speed.
Gradually add caster sugar, one spoon at a time, beating until the sugar dissolves and the meringue is stiff, thick, and glossy.
Add cornflour and white wine vinegar, and whisk for 20 to 30 seconds until just combined.
Using a large metal spoon, spoon 8 to 10 dollops of meringue close together to form a wreath shape.
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.
To make sweetened whipped cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
To assemble Pavlova, place the meringue wreath on a serving platter and top with the whipped cream. Decorate Pavlova with fresh fruit, pomegranate seeds, chopped pistachios, and sprinkle with powdered sugar.

Notes

Ensure you use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs.
If fresh fruits are out of season, sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
Assemble Pavlova at the last minute, right before serving.
Make ahead option: Prepare the meringue base a day ahead and keep it in the oven. Alternatively, bake the Pavlova shell two days in advance and store it in a sealed container in a cool, dry area. Chill the bowl and whip the cream, then cover it with plastic film and refrigerate for up to one day. Finally, assemble the dessert before serving.

Nutrition

Serving Size: 1 slice
Calories: 269
Sugar: 30.1 g
Sodium: 32 mg
Fat: 14.3 g
Saturated Fat: 8.8 g
Carbohydrates: 37.9 g
Fiber: 2.2 g
Protein: 3.1 g
Cholesterol: 52 mg

Keywords: Christmas pavlova wreath, meringue wreath, Pavlova wreath

Find it online: https://www.bakinglikeachef.com/christmas-wreath-pavlova/