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Christmas pavlova wreath on a serving plate
cookingwithmykids

Christmas pavlova wreath

What could be more festive than a Christmas pavlova wreath. This make ahead dessert is the perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 5 hours
Total Time 6 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: australian, British
Calories: 534
Ingredients Equipment Method

Ingredients
  

  • 6 egg whites
  • 300 g caster sugar
  • 1 tea spoon cornflour
  • 1 tea spoon white wine vinegar
  • 600 ml double/heavy/whipping cream
  • fruit

Equipment

  • Digital scales
  • Freestanding mixer
  • Hand held whisk
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Wire rack

Method
 

  1. Preheat your oven to 140C / 120C Fan / 285F
Prepare the baking tray
  1. Start by drawing a circle approximately 30cm (12 inch) wide in pencil on a sheet of baking / parchment paper. Draw another circle in the middle approximately 10cm wide. Place the baking paper on a baking sheet / tray.
Whisk the egg whites
  1. Separate the egg whites from the yolks then add them to a clean mixing bowl/freestanding mixer.
    Whisk them with your whisk attachment or a hand held whisk until they are stiff and cloud like. This will take a few minutes so if you have a free-standing use it to save your arm!
Make the meringue
  1. Measure out the caster sugar into a small bowl. Keep your mixer running on a medium speed and add the sugar, one tea spoon at a time, until it has all been added.
  2. In a small dish measure the cornflour and vinegar and mix them together into a paste. Pour it into your meringue mixture and whisk it in.
Make the pavlova wreath
  1. Dollop large spoons or meringue onto the baking paper you prepared earlier. You might find it easier if you stick it down in the corners with tiny bits of the meringue mixture.
  2. Once you've spooned the meringue all around the wreath shape use a palette knife, spatula or the back of a metal spoon to smooth the meringue out all around the sides and the top. Flatten the top a little, and leave a little indent around the top so the cream and fruit sits on it better later.
Bake the Christmas pavlova
  1. Put the meringue wreath in the oven and immediately turn down the heat to 140C / 120C Fan / 275F.
  2. Bake the pavlova for about one hour then turn the oven off. Leave the pavlova in the oven while it cools – for around 5-6 hours or even overnight if you can.
Decorate the Christmas pavlova
  1. Whip the cream in a free-standing mixer or in a mixing bowl with a hand held whisk. Whip it until it has formed soft peaks (peaks which hold up for a few seconds when you take the whisk out before flopping back down into the mixture.
  2. Pop your pavlova onto a serving plate then add the cream and fruit on top.
  3. Keep your pavlova chilled until you serve it. Serve and enjoy.