If you’ve been on the hunt for a dessert that’s both stunning and downright delicious, then you have to try this Pull Apart Pavlova Wreath with Fresh Fruit Recipe. I absolutely love how this turns out because it’s light, fluffy, and bursting with fresh fruit flavor—a total crowd-pleaser for any celebration or just a weekend treat. Pulling apart those sweet, crisp meringue bites topped with clouds of whipped cream and vibrant berries is seriously addictive. Keep reading—I’m going to walk you through everything you need to know to nail this gorgeous dessert!
Why You’ll Love This Recipe
- Elegant yet Easy: It looks intricate but is simple to put together, perfect for impressing guests without stress.
- Delicious Layers: Crisp meringue shells with soft, fluffy whipped cream and juiciness from fresh fruit—each bite is a delight.
- Customizable: You can switch up the fruit or add mint for a fresh twist that suits your season or taste.
- Sharing-Friendly: The pull-apart style means everyone can enjoy a little piece, making it super fun at parties.
Ingredients You’ll Need
The beauty of this Pull Apart Pavlova Wreath with Fresh Fruit Recipe lies in the simplicity of its ingredients. You probably have most of what you need at home, and the fresh fruit really brings it to life. Just make sure your egg whites are at room temperature for the fluffiest meringue!
- Egg whites: Use extra-large, room temperature ones for better volume and stability.
- Icing sugar / powdered sugar: Sift it to avoid lumps and help your meringue get that glossy finish.
- Cornstarch: This is my secret weapon for that perfect marshmallow-y inside texture.
- Vanilla extract: Adds a subtle warmth—don’t skip it for that lovely aroma.
- Heavy cream / whipping cream: The richer, the better! It whips up fluffy and holds well.
- Fresh fruit (berries): I love a mix of strawberries, blueberries, and raspberries for color and flavor.
- Fresh mint: Just a few leaves brighten the whole wreath with a fresh pop of green.
Variations
I often change up this Pull Apart Pavlova Wreath with Fresh Fruit Recipe depending on what’s in season or what my family prefers. It’s a wonderfully flexible recipe, so let your creativity flow!
- Tropical Twist: I swapped berries for kiwi, mango, and passionfruit once, and it instantly felt like a summer beach party.
- Dairy-Free Version: Use coconut cream instead of heavy cream—the wreath will still be luscious and just as delightful.
- Add a Splash of Citrus: A little lemon zest in the whipped cream gives it a zing that cuts through the sweetness beautifully.
- Chocolate Drizzle: For a decadent touch, I drizzle melted chocolate over the wreath right before serving—your guests will swoon.
How to Make Pull Apart Pavlova Wreath with Fresh Fruit Recipe
Step 1: Whip Those Egg Whites to Perfection
First things first, preheat your oven to 90°C (195°F) and line two baking trays with parchment paper. Using a stand mixer with the whisk attachment, beat the egg whites until they’re foamy. When I first tried this, I learned to go slow and steady with the sugar; adding it too quickly can deflate your mixture. So, add the sifted icing sugar gradually and keep beating until your egg whites look glossy, bright white, and hold stiff peaks—this usually takes about 8 minutes. Then fold in the cornstarch and vanilla extract gently to maintain the airy texture.
Step 2: Shape Your Meringues Into a Wreath
Next, pipe or spoon little mounds of meringue—around 5cm in diameter—onto your baking sheets, leaving about 5cm between each. Here’s what I discovered: making a small dent in the center of each mound with a teaspoon helps hold the whipped cream and fruit later on. This tip really took my wreath to the next level because the toppings don’t slide off easily!
Step 3: Bake Low and Slow, Then Cool Completely
Bake your meringues for 60 minutes at that low temp and then turn the oven off, leaving them inside for about 2 hours to cool completely. This slow drying process ensures a crisp outside and a soft, marshmallow-y center. Don’t rush this part—you’ll regret it if you try to take them out too soon and they crack or crumble.
Step 4: Whip the Cream & Assemble Your Wreath
Once cooled, arrange your meringues in a circle on a large serving platter. Whip together the cream, icing sugar, and vanilla until you get soft-medium peaks. Spoon a dollop of cream onto each meringue “bite,” then pile on your favorite fresh berries and mint leaves. This is where it gets really fun—go wild with the fruit, layering for that wow factor.
Pro Tips for Making Pull Apart Pavlova Wreath with Fresh Fruit Recipe
- Egg Whites at Room Temp: I found that letting eggs warm up a bit before whipping gives a better volume and stability.
- Slow Sugar Addition: Add your icing sugar slowly to avoid deflating your meringue, which is key for fluffy texture.
- Low Temperature Baking: Baking at 90°C and cooling inside the oven is the trick to keep meringues crisp outside but soft inside.
- Indent Before Baking: That little dent in each meringue holds your cream and fruit better, so don’t skip this easy step.
How to Serve Pull Apart Pavlova Wreath with Fresh Fruit Recipe
Garnishes
I love to finish this wreath with a scattering of fresh mint leaves and a light dusting of powdered sugar—just enough to catch the eye and add a delicate touch without overpowering the fresh fruit flavors. Sometimes, I add edible flowers for a special occasion; it makes the wreath look like a work of art.
Side Dishes
This Pull Apart Pavlova Wreath with Fresh Fruit Recipe is such a star dessert that I like pairing it with simple sides like a sparkling elderflower cordial or a fresh fruit salad to keep the fresh vibe going. It’s great with a light, crisp white wine too if you’re serving adults.
Creative Ways to Present
For birthdays or holidays, I’ve arranged the wreath on a decorative wooden board and even layered small edible gold leaf accents on top of some berries for that extra wow factor. Another fun idea is to let guests add their own fruit toppings at the table to personalize their meringue bites—a big hit at my last party!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers—which is rare!—store the assembled wreath in the fridge covered loosely with plastic wrap to keep the whipped cream fresh. The meringue shells might soften slightly, so I usually keep those separate if I know in advance and only assemble just before serving again.
Freezing
I don’t recommend freezing the fully assembled wreath, but you can freeze the baked meringue shells ahead of time. Keep them in an airtight container once completely cooled, then thaw them at room temperature before assembling your wreath.
Reheating
Meringue doesn’t reheat well since it’s meant to be enjoyed crisp and airy. Instead, if you have leftover meringue shells, I suggest using them in parfaits or crumbled over ice cream rather than reheating. Whipped cream is best fresh, so whip up a new batch when serving again.
FAQs
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Can I use regular sugar instead of icing sugar for the meringue?
Icing sugar is best because it dissolves quickly and helps create a smooth, glossy meringue. Using granulated sugar might result in a grittier texture and less stable meringue, so I recommend sticking with sifted icing sugar for this recipe.
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How long can I store the pavlova wreath once assembled?
Since whipped cream and fresh fruit are perishable, I suggest eating the wreath within 24 hours of assembly for the best texture and flavor. Store it covered in the fridge during that time.
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Can I make the meringue shells ahead of time?
Absolutely! You can prepare and bake the meringue shells up to a week in advance. Store them in an airtight container at room temperature, then assemble the wreath with whipped cream and fruit right before serving.
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What fruit works best for decorating the wreath?
I find that berries (strawberries, blueberries, raspberries) work beautifully because they’re colorful, juicy, and pair perfectly with the sweet meringue and cream. Feel free to experiment with seasonal fruits like kiwi, mango, or even stone fruits in summer.
Final Thoughts
Honestly, this Pull Apart Pavlova Wreath with Fresh Fruit Recipe has become my go-to dessert whenever I want to wow guests or treat my family to something special yet light. The way the crisp meringue shells marry with fluffy whipped cream and fresh fruit is downright irresistible. I hope you enjoy making and sharing it as much as I do—it’s truly one of those recipes that brings everyone together, one pull-apart bite at a time.
Print
Pull Apart Pavlova Wreath with Fresh Fruit Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 25 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Pull Apart Pavlova Wreath is a stunning and festive dessert perfect for celebrations. Crisp meringue nests are baked low and slow to achieve a delicate crunch with a soft center, then topped with whipped cream, fresh berries, and mint for a fresh, light finish. The wreath presentation makes it a beautiful centerpiece for your table, sharing effortless elegance and luscious textures in every bite.
Ingredients
For the Meringue
- 6 extra-large egg whites
- 2 cups icing sugar (powdered sugar), sifted
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Pavlova Wreath
- 3 cups heavy cream (whipping cream)
- 1 cup icing sugar (powdered sugar), sifted
- 1 tsp vanilla extract
- Fresh fruit (berries such as strawberries, blueberries, raspberries)
- Fresh mint leaves
Instructions
- Preheat the Oven: Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper to prevent sticking.
- Beat the Egg Whites: In a stand mixer fitted with the whisk attachment, beat the 6 extra-large egg whites until they turn foamy and begin to form soft peaks.
- Add Icing Sugar and Whip: Gradually add the 2 cups of sifted icing sugar while continuing to beat. Continue whipping until the egg whites become bright white, voluminous, and form stiff peaks. This process may take up to 8 minutes.
- Incorporate Cornstarch and Vanilla: Gently fold in 2 tablespoons of cornstarch and 1 teaspoon of vanilla extract, making sure the mixture is well combined without deflating the meringue.
- Pipe or Spoon Meringue Mounds: Using a piping bag or spoon, place small mounds of meringue approximately 5cm in diameter onto the prepared baking sheets, spacing each mound about 5cm apart.
- Create Dents in Meringues: Use a teaspoon to make a small dent in the center of each meringue mound to hold the whipped cream later.
- Bake the Meringues: Bake the meringues in the preheated oven for 60 minutes. After baking, switch off the oven and allow the meringues to cool completely inside the oven for approximately 2 hours. This ensures they dry out without cracking.
- Arrange the Wreath: Once completely cooled, carefully remove the meringues from the parchment paper and arrange them in a circular wreath formation on a large serving platter or board.
- Whip the Cream: In a mixing bowl, whip 3 cups of heavy cream with 1 cup of sifted icing sugar and 1 teaspoon of vanilla extract until medium-stiff peaks form.
- Assemble the Wreath: Spoon or pipe the whipped cream onto each meringue nest. Decorate generously with fresh berries and garnish with fresh mint leaves to add vibrant color and freshness.
- Serve: Serve immediately to enjoy the perfect contrast of crunchy meringue and luscious cream with fresh fruit.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipped.
- Do not open the oven during baking or cooling to prevent cracking of meringues.
- Use fresh, ripe berries for the best flavor and presentation.
- The wreath can be assembled shortly before serving to maintain the crispness of the meringues.
- For a subtle flavor twist, add a teaspoon of lemon zest to the whipped cream.
Nutrition
- Serving Size: 1 serving (approx. one pavlova mound with cream and fruit)
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
