Festive Christmas Pavlova Wreath
- Cook Time: 120 minutes
- Total Time: 2 hours
- Diet: Gluten-Free
Ingredients
Scale
- 6 large egg whites (room temperature)
- 1.5 cups caster sugar (superfine sugar)
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1.5 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries, pomegranate seeds)
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. Use a dinner plate to trace a circle (about 9 inches) onto the paper, then use a smaller glass to trace a circle in the middle to create a wreath template. Flip the paper over so the pencil marks don’t touch the food.
- In a very clean glass or metal bowl, beat the egg whites on medium speed until soft peaks form. Ensure there is no trace of yolk or grease in the bowl, as this will prevent the whites from stiffening.
- Increase the mixer speed to high and add the caster sugar one tablespoon at a time. Continue beating for about 5-8 minutes until the meringue is thick, glossy, and you can no longer feel any sugar granules when you rub a little of the mixture between your fingers.
- Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. These ingredients help create that classic marshmallow center and keep the meringue stable during the baking process.
- Spoon the meringue onto the prepared parchment paper, following the wreath shape you traced. Use the back of a spoon to create a “trough” or a hollow path around the center of the ring; this is where your cream will sit later.
- Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes. Once finished, turn the oven off and leave the pavlova inside with the door slightly ajar until it is completely cool. This prevents the meringue from cracking due to sudden temperature changes.
- In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form. Be careful not to over-beat the cream, or it will become grainy and buttery.
- Place the cooled meringue wreath on a serving platter. Fill the center trough with the whipped cream. Top generously with fresh berries, pomegranate seeds, and mint leaves to complete the festive look.