Christmas Pavlova is a stunning centrepiece and makes a Christmas dessert recipe to remember. There are multiple ways to decorate this Christmas wreath recipe.
- 6 large egg whites
- 350g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 600ml (20fl oz) double cream
- 5ml (1 tsp) vanilla bean paste
- 700g (1½lb) fruit of your choice
- Mint leaves, to decorate
- Icing sugar, for dusting
- Preheat the oven to 140˚C/fan 120˚C/280˚F/gas 1.
- Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
- Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form.
- Add the sugar a little at a time while whisking on maximum speed. The mixture should be stiff and glossy.
- In a cup, make a slurry with the cornflour and vinegar, then add to the egg whites.
- Spoon the meringue onto the ring drawn on the baking parchment.
- Carefully flatten the mixture so that cream and fruit can be placed on top later. Keep in mind that the meringue will expand in all directions in the oven.
- Slide into the meringue into and bake for 1 hour. You can leave it overnight to dry out but it needs leaving alone for at least one hour.
- Whip the cream and vanilla paste until barely stiff peaks form when the whisk is removed.
- Spoon the cream onto the meringue then arrange the fruit on top.
- Finish off with mint leaves and a dusting of icing sugar.
- Berries work especially well with pavlova. You can use a mix like I did, such as strawberries, raspberries and blueberries. Tropical fruit such as kiwi and mango also work well.
- Category: Dessert
- Method: Bake
- Cuisine: Australian
- Serving Size: 1 serving
- Calories: 255
- Sugar: 30 g
- Sodium: 28 mg
- Fat: 14.3 g
- Saturated Fat: 8.8 g
- Carbohydrates: 31.8 g
- Protein: 2.5 g
- Cholesterol: 52 mg
Keywords: christmas pavlova, christmas wreath recipe, Christmas dessert recipe