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
Scale
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
