Christmas Berry Pavlova Wreath

Christmas Berry Pavlova Wreath

Topped with fresh cream and berries, this Christmas Berry Pavlova Wreath is crisp with a marshmallow centre. A truly festive centrepiece!

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 1 hr

Cooling pavlova in oven (approx.) 2 hrs

Total Time 3 hrs 45 mins

Course Dessert

Servings 10 people (approx.)

Equipment

Electric stand or hand mixer with a whisk attachment
Baking tray lined with baking or parchment paper
20cm/8inch cake pan base or similarly sized dinner plate (to create wreath template!)

Ingredients

Pavlova Base

5 medium egg whites* room temperature
230 g caster sugar
1 tsp cream of tartar can be substituted for the same amount of lemon juice or white wine vinegar
2 tsp cornflour level
1 tsp vanilla extract

Topping

400 ml double cream cold
100 g fresh raspberries whole
100 g fresh blackberries whole
50 g fresh blueberries whole
50 g fresh cherries whole (around 6 cherries)
30 g fresh pomegranate seeds
10-15 fresh mint leaves

Instructions

Preheat your oven to 140°C/120° fan.
Draw a circle onto your baking or parchment paper using the base of a 20cm cake pan or a similarly sized dinner plate. Set aside.
Carefully separate your egg whites into a small bowl, one by one, tipping the egg white into your large mixing bowl each time.
This is to avoid wasting any egg white if you accidentally get some egg yolk in the egg whites; you'd have to dispose of all the egg whites then rather than just one!
Next, add the cream of tartar to the egg whites in the large mixing bowl.
Whisk the egg whites and cream of tartar on medium-high speed until they look thick, light and foamy (this usually takes around 2 minutes using my stand mixer).
Keep the mixer running on medium-high speed and start to add the caster sugar slowly, a tablespoon at a time.
Once all the sugar has been added, whisk on the same speed setting until the mixture thickens to hold stiff peaks and looks glossy as shown.
Add the vanilla extract and whisk briefly to combine.
Use a spatula to fold the cornflour through by hand until well combined.
Dab a little meringue mixture onto all four corners of your baking paper (on the same side you've drawn your circle) using your whisk attachment.
Flip the paper over and press the four corners onto your baking tray.
Using your spatula or a large spoon, dollop some mixture onto your circle template to create a rough circle.
Now continue building up the circle with the rest of your meringue mixture.
Using your spatula, create a well/groove around the top of the circle; this will help later when you add your whipped cream and berry topping!
Place on the lowest shelf of your preheated oven and bake for 1 hour.
Once baked, keep the oven door closed and turn the oven off. Leave to cool completely in the oven to avoid major cracking or collapse of the pavlova. This takes around 2 hours in my oven.
(This is where having an oven thermometer comes in very useful as you'll know when it is completely cool!)
When ready to decorate your pavlova, whisk your cold double cream on medium-high speed for a few minutes until slightly thick but spreadable.
Spoon the whipped cream on top of your pavlova within the shallow well/groove.
Add your fresh berries and finish with some fresh mint leaves. Dust with icing sugar just before serving for a snowy, festive effect!
Serve as soon as possible after adding the toppings. Pavlova is best eaten on the day; the fresh cream and the need to store in the fridge will make the pavlova soggy within a day or two!