This Christmas Pavlova shaped like a festive wreath is stunning, easy to make and SO delicious! Read my tips on how to create the perfect pavlova wreath and prepare to impress!
You will also love my Festive Meringue Cake
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I think you guys KNOW how much I love pavlova desserts! “How to make the perfect pavlova“ is of the most popular posts on Supergolden Bakes and there’s loads of meringues, pavlova recipes to choose from.
I couldn’t resist adding one more recipe for the festive season – this Pavlova Wreath is one of the most shows topping, yet easy!, desserts you can make for the holidays.
Take a look at the step by step tutorial and recipe video to see how its done!
Pavlova Wreath Ingredients
- Egg whites although I usually prefer to use fresh egg whites for meringue, this time it is preferable to use pasteurised egg whites from a carton.
- Sugar granulated or caster sugar
- Cream of Tartar this acidic powder helps stabilise meringue and a little salt to balance the sweetness
- Vanilla extract or paste
Useful equipment
- Digital scales for accurate measuring
- Digital thermometer (optional)
- Stand mixer a powerful hand mixer may be used but it’s not advisable since it can take up to 10 minutes to properly whisk the meringue
- Heavy baking sheet
- Cake release spray
Pavlova Toppings
Freshly whipped cream is a MUST for pavlovas but you can certainly play around with the toppings. I used strawberries, fresh figs and pomegranate seeds to top my festive pavlova but any combination of fresh fruit may be used.
– Tropical Pavlova: kiwis, mango and passion fruit are excellent for balancing the sweetness of the meringue.
– Chocolate Pavlova: for hardcore sugar fans only! Top with crushed honeycomb pieces, sliced candy bars and drizzle with chocolate syrup
– Cooked fruit: caramelised peaches, macerated cherries (those usually reserved for Black Forest Gateau), cooked apples or pears
HOW TO MAKE A CHRISTMAS PAVLOVA WREATH
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
STEP 1. Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).
STEP 2. Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk. Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.
STEP 3. Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
STEP 4. Use two large spoons to scoop the meringue onto the tray to create a wreath shape, following the traced circle as a guide.
STEP 5. BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely. You can make the meringue wreath the night before you need it and simply leave to cool in the oven overnight.
STEP 6. Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
STEP 7. Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks. Spoon the cream over the pavlova.
STEP 8. Top the pavlova with a selection of fresh fruit such as strawberries, figs, pomegranate seeds etc.
STEP 9. Dust with icing sugar, decorate with mint leaves and serve immediately.
PAVLOVA TROUBLESHOOTING
I have decided to make a Swiss Meringue pavlova for this meringue wreath – this simply means the egg whites and sugar are heated over a Bain Marie (a.k.a double boiler) until the sugar dissolves.
This creates a very stable meringue which holds peaks beautifully and you don’t have to worry about adding the sugar gradually so that it has time to dissolve.
The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!
Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much.
Adjusting for high altitude – according to a few forums it is best to bake at 110°C (225°F) for 90 minutes. If in doubt bake at this slightly higher temperature.
Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.
If you are using a fan assisted oven you will need to reduce the given temperatures by 20 degrees.
HOW LONG WILL MY PAVLOVA WREATH KEEP?
The meringue wreath can keep for several days in an airtight container however it is quite fragile and transferring it may be an issue.
The pavlova needs to be consumed soon after bering filled – the fresh cream will cause the meringue to soften and eventually dissolve.
MORE PAVLOVA RECIPES TO TRY
The Perfect Pavlova
Meringue Christmas Tree
Brown sugar layered pavlova with caramelised peaches
HAVE YOU MADE MY PAVLOVA WREATH?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Christmas Pavlova Wreath
Ingredients
- ⅔ cup | 170g pasteurised egg whites (from a carton) or from 5-6 large eggs
- 1 ¼ cups | 255g granulated sugar
- 1 tsp vanilla paste or extract
- ¼ tsp cream of tartar
- ⅙ tsp salt
To fill /decorate
- 2 cups | 480ml heavy cream double cream
- 1 cup | 100g powdered sugar (icing sugar)
- 1 tsp vanilla paste or extract
- Selection of fresh fruit to decorate about 10½ oz / 300g
- Powdered sugar to dust
- Mint leaves to garnish
Instructions
- Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).
- Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
- Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
- Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.
- Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
- Use two large spoons to scoop the meringue onto the tray to create a wreath shape.
- BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely for several hours or overnight.
- Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
- Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
- Spoon the cream over the pavlova.
- Top the cream with a selection of fresh fruit such as strawberries, figs, pomegranate seeds.
- Dust with icing sugar, decorate with mint leaves and serve immediately.
Video
Notes
Nutritional Info
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