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Festive Christmas Pavlova Wreath

Christmas Pavlova wreath on a serving plate.
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This festive Christmas Pavlova wreath is a gluten-free meringue with a marshmallow-soft center and a crisp exterior, topped with sweetened whipped cream and fresh red fruit. It is a make-ahead holiday dessert and a showstopping Christmas centerpiece.

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

  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.
  3. Gradually add caster sugar, one spoon at a time, beating until the sugar dissolves and the meringue is stiff, thick, and glossy.
  4. Add cornflour and white wine vinegar, and whisk for 20 to 30 seconds until just combined.
  5. Using a large metal spoon, spoon 8 to 10 dollops of meringue close together to form a wreath shape. 
  6. Bake at 230°F (110°C) for 20 minutes, then reduce the heat to 210°F (100°C). Bake for a further 1 hour and 15 minutes. Turn off the oven and allow Pavlova to cool, with the door closed, for about 3 to 4 hours.
  7. To make sweetened whipped cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. To assemble Pavlova, place the meringue wreath on a serving platter and top with the whipped cream. Decorate the Pavlova with fresh fruit, pomegranate seeds, chopped pistachios, and sprinkle with powdered sugar.

Notes

  1. Ensure you use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs. 
  2. If fresh fruits are out of season, sprinkle the top of the Pavlova with fruit preserves, freeze-dried berries, and chopped nuts. 
  3. Assemble the Pavlova at the last minute, right before serving. 
  4. 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

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