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.
For the meringue:
For the decoration:
To make the meringue, place egg whites in a large bowl and beat with an electric mixer on high speed. Gradually add sugar, one spoon at a time, beating until sugar dissolves, and the meringue is stiff, thick, and glossy. Add cornflour, white wine vinegar, and whisk until just combined about 20 to 30 seconds.
Using a big spoon, dollop 8 to 10 meringue balls 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.
To decorate Pavlova, beat whipping cream, powdered (icing) sugar, and vanilla together until soft peaks form. Place the meringue wreath on a serving platter and top with the whipped cream. Decorate Pavlova with fresh blackberries, kiwifruit stars, and sprinkle with powdered (icing) sugar.
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