Go Back
+ servings
christmas wreath pavlova

Christmas Wreath Pavlova

This show stopping Christmas Wreath Pavlova is surprisingly easy to to make and is the perfect centerpiece for all your festive gatherings! Inspired by the one and only Mary Berry, this seasonal pavlova is naturally gluten free and beyond delicious.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Australian, British
Servings 16 servings

Equipment

  • Stand mixer with whisk attachment
  • Large baking sheet lined with parchment paper
  • Mixing bowls
  • Measuring cups and spoons

Ingredients
  

  • 6 egg whites, large
  • 1.5 cups white granulated sugar
  • 1 tsp white wine vinegar
  • 1 tsp corn starch
  • 2 cups heavy whipping cream
  • cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh berries I recommend a mix of blueberries, raspberries, blackberries and quartered strawberries
  • ½ cup pomegranate seeds
  • fresh mint

Instructions
 

  • Preheat oven to 300 degrees F.
    Line a large baking tray with parchment paper. If desired, draw a 12 inch circle on the middle of the paper and then draw a 6 inch circle in the center of the larger circle to make a ring.
  • Add 6 egg whites to the bowl of a stand mixer with the whisk attachment. *You can also use a large mixing bowl with an electric mixer.*
    Whisk on medium to medium high speed until soft peaks form when the whisk is removed.
    Then turn the speed to high and add sugar 1 tbsp at a time until the egg whites form stiff, glossy peaks.
    In a small bowl combine 1 tsp of white wine vinegar and 1 tsp of corn starch. Mix until well combined. Then gently fold into the egg whites.
  • Using your drawing as a guide, spoon the mixture into a ring shape on the parchment paper.
    Use an offset spatula or spoon to make a shallow well in the meringue (this is where you will add the cream and fruit).
  • Turn the heat down to 250 degrees F and place the pavlova ring in the oven.
    Bake for 1 hour to 1 hour and 15 minutes.
    Then turn the heat off and crack the oven door. Allow the pavlova to cool and dry out inside the oven for at least 1 hour up to overnight.
  • When you are ready to assemble, combine 2 cups of heavy whipping cream, ⅓rd cup of powdered sugar and 1 tsp vanilla extract in the bowl of a stand mixer with whisk attachment.
    Whip the cream on medium high speed for about 3-4 minutes until medium peaks form. *Be careful not to over whip.*
  • Spoon the whipped cream into the well of the pavlova and then top with berries and pomegranate seeds. Garnish with a few fresh sprigs of mint and serve. Enjoy!
Keyword Gluten Free, Pavlova
Tried this recipe?Let us know how it was!