Description
This Pull Apart Pavlova Wreath is a stunning dessert featuring delicate, crisp meringue nests baked to perfection, assembled in a wreath shape, and topped with luscious whipped cream and fresh seasonal berries and mint. Perfect for festive occasions or elegant gatherings, this dessert combines light textures and fresh flavors for a show-stopping centerpiece.
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, for garnish
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper to ensure the meringue won’t stick during baking.
- Beat Egg Whites: In a stand mixer fitted with a whisk attachment, beat the 6 extra-large egg whites until they become foamy and start to form soft peaks.
- Add Icing Sugar: Gradually add the sifted icing sugar to the egg whites while continuing to beat. Keep beating until the mixture turns bright white, voluminous, and forms stiff peaks when you lift the beaters out. This step may take up to 8 minutes.
- Incorporate Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract and whip again until everything is well combined and smooth.
- Pipe or Spoon Meringue Mounds: Using a piping bag or a spoon, place small mounds of the meringue mixture, about 5cm in diameter, on the prepared baking sheets. Leave about 5cm space between each mound to allow for expansion during baking. Use a teaspoon to create a small dent in the center of each meringue — this will hold the cream filling later.
- Bake Meringues: Place the trays in the oven and bake for 60 minutes at 90°C. After baking, turn the oven off and leave the meringues inside to cool completely for approximately 2 hours. This slow cooling helps the meringues dry out perfectly without cracking.
- Assemble the Wreath: Once the meringues have cooled fully, carefully remove them from the oven and arrange them in a circular wreath shape on a large serving platter or board.
- Whip the Cream: In a clean bowl, whip together the heavy cream, sifted icing sugar, and vanilla until medium-stiff peaks form, creating a luscious and smooth cream topping.
- Decorate the Pavlova: Spoon or pipe the whipped cream onto the dent of each meringue mound in the wreath. Garnish generously with fresh mixed berries and sprigs of fresh mint leaves for a vibrant and fresh finish.
- Serve: Serve immediately to enjoy the crisp texture of the meringue paired with the creamy and fruity toppings.
Notes
- Make sure the mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve optimal volume.
- Use room temperature egg whites for better stability and volume.
- The slow baking at low temperature is essential to dry the meringues out without browning or cracking.
- Fresh seasonal berries can be varied according to availability and preference.
- To make ahead, bake and cool the meringue nests and store in an airtight container. Assemble just before serving.
Nutrition
- Serving Size: 1 slice (1/15th of wreath)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
