This stunning pavlova wreath is the perfect centerpiece for your holiday table. With a crispy exterior, marshmallow-like interior, and topped with fresh fruits and cream, it’s a dessert everyone will love!
Ingredients:
6 large egg whites (room temperature)
1 ½ cups caster sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
Toppings:
1 ½ cups heavy cream, whipped
2 tbsp powdered sugar (optional)
1 tsp vanilla extract
Fresh fruits: strawberries, raspberries, blueberries, kiwifruit, or passionfruit pulp
Mint leaves (for garnish)
Method:
Preheat the Oven:Preheat your oven to 150°C. Line a baking tray with baking paper and draw a 25cm circle as a guide. Draw a smaller circle (about 10cm) inside to create a wreath shape.
Make the Meringue:In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue until stiff peaks form and the mixture is glossy.
Add the Cornstarch and Vinegar:Gently fold in the vinegar, cornstarch, and vanilla extract until just combined.
Shape the Wreath:Spoon the meringue onto the baking paper, spreading it within the drawn circles to form a wreath shape. Use the back of a spoon to create swirls and peaks for a decorative effect.
Bake the Pavlova:Reduce the oven temperature to 120°C and bake for 1 ½ hours. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
Prepare the Toppings:Whip the heavy cream with icing sugar and vanilla extract until soft peaks form.
Assemble the Wreath:Once the pavlova is completely cool, gently transfer it to a serving tray. Spread the whipped cream over the top and decorate with fresh fruits and mint leaves.
Serve:Slice and serve immediately, or refrigerate until ready to enjoy.
Pro-Tip: Sprinkle with grated chocolate, orange zest, coconut.
Additional toppings ideas:
Rhubarb and Raspberries.
Lemon curd, place grilled pineapple, shredded coconut, and almond slivers.
Kiwifruitgreen, kiwi fruit gold, pineapple, mango, passionfruit
Black Forest: Cherries and chocolate sauce, shreded coconut
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