Christmas Pavlova Wreath Recipe
The perfect show stopper Christmas dessert: a wreath pavlova. Easy to prepare in advance and always a winner!
Servings: 8 people
Ingredients
- 3 egg whites about 100 grams/3.5 oz
- 150 grams superfine granulated sugar
- 1 tsp lemon juice or vinegar
- 2 tsp cornstarch
Topping
- 100 ml heavy cream
- 1 tbsp vanilla sugar
- 200 grams mascarpone
Decoration
- 100-150 grams red fruit of your choice
Instructions
- Place the egg whites into a clean, grease-free bowl and beat until frothy. Gradually add the sugar along with the lemon juice and cornstarch. Beat until stiff peaks form.
- Spoon the meringue onto a parchment-lined baking sheet in a wreath shape. If helpful, draw a circle on the parchment beforehand as a guide. Flip the sheet over so the pencil doesn’t touch the food.
- Bake for 1½-2 hours at 210°F/100°C (conventional oven). Allow to cool completely in the oven.
Topping
- Whip the cream with the vanilla sugar until stiff. Loosen the mascarpone slightly and fold into the whipped cream. Mix on low speed until smooth.
- Once the pavlova wreath has fully cooled, spread the topping over it and decorate with red fruit.
- Serve as soon as possible after topping, the moisture will eventually soften the meringue. Until then, store the assembled pavlova in the refrigerator (no more than a few hours).
Tips
For a festive holly look, add a few mint leaves for a touch of green. A swirl of lemon curd in the toppings tastes amazing too! A dusting of powdered sugar right before serving also looks beautiful.
How to store
Store the unfilled pavlova wreath outside the refrigerator for 3-4 days, loosely covered and kept dry. Store the cream separately in the fridge for 3-4 days. After adding the topping: serve right away.