Description
This festive Christmas Pavlova Wreath is a stunning dessert centerpiece featuring crisp meringue, whipped cream, and a colorful arrangement of fresh fruits. Light, airy, and sweet, it’s perfect for holiday celebrations and is sure to impress your guests with its beautiful presentation and delicious flavors.
Ingredients
Scale
Meringue
- 6 large egg whites
- 350g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
Cream Topping
- 600ml (20fl oz) double cream
- 5ml (1 tsp) vanilla bean paste
Decoration
- 700g (1½lb) fruit of your choice
- Mint leaves, to decorate
- Icing sugar, for dusting
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 160˚C/fan 140˚C/320˚F/gas 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper, then draw a 15cm circle in the centre to create a ring shape for the pavlova.
- Whisk egg whites: Place the egg whites in the K-Mojo DigiMaster’s bowl and attach the whisk attachment. Whisk on medium speed until soft peaks form, which means the egg whites should hold a peak but still be soft and flexible.
- Add sugar gradually: Slowly add the caster sugar a little at a time while whisking on maximum speed. Continue whisking until the mixture becomes stiff and glossy, indicating a perfect meringue base.
- Incorporate vinegar and cornflour: In a separate cup, mix the cornflour and white wine vinegar to form a slurry. Gently fold this into the meringue mixture to help stabilize it and create the characteristic texture.
- Shape the pavlova ring: Spoon the meringue onto the ring traced on the baking parchment. Carefully spread and flatten the mixture to maintain the ring shape with an even thickness, keeping in mind it will expand during baking.
- Bake the meringue: Place the meringue into the oven, immediately reducing the temperature to 140˚C/fan 120˚C/280˚F/gas 1. Bake for 1 hour to 1 hour and 15 minutes until the outer shell is crisp and dry. You may leave it in the turned-off oven overnight to dry further, but rest it for at least one hour before continuing.
- Whip cream with vanilla: In a clean bowl, whip the double cream and vanilla bean paste until barely stiff peaks form. The cream should hold its shape but remain soft enough to spread easily.
- Assemble the pavlova wreath: Spoon the whipped cream onto the cooled meringue ring, spreading it evenly. Arrange your chosen fresh fruit attractively on top, covering the cream with a colorful layer.
- Garnish and serve: Decorate with fresh mint leaves for a festive touch and lightly dust with icing sugar for added sweetness and visual appeal. Serve a thick slice as an elegant holiday dessert.
Notes
- Christmas Pavlova makes a beautiful and impressive centerpiece dessert for holiday meals.
- Customize the fruit toppings using seasonal favorites such as berries, kiwi, pomegranate seeds, or citrus slices.
- For best texture, allow the pavlova to dry out sufficiently in the oven or overnight before adding the cream and fruit.
- Use fresh, high-quality eggs and cream for optimal taste and stability.
Nutrition
- Serving Size: A thick slice
- Calories: 201
- Sugar: 31.7 g
- Sodium: 26.7 mg
- Fat: 7 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 33.6 g
- Fiber: 0.9 g
- Protein: 2.2 g
- Cholesterol: 21.5 mg
