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Berry Pavlova Wreath is perfect for the Christmas holidays or just to eat on a summer's day, with fresh blueberries and raspberries. Pavlova with berries is an Australian classic.
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Pavlova Wreath

The perfect Pavlova for the holidays! A No-Fail Pavlova Wreath is a festive way to celebrate year round. Pavlova topping ideas, but fresh berries are an Australian classic.
Course Dessert
Cuisine Australian, New Zealand
Keyword Christmas Pavlova, Pavlova Wreath
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people

Ingredients

Pavlova Wreath Base

  • 6 egg whites
  • cup sugar use Superfine sugar, Berry sugar or Caster sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons white vinegar

Pavlova Cream

  • 1 cup whipping cream
  • 1 teaspoon icing sugar
  • 1 teaspoon clear vanilla extract optional

Pavlova Toppings

  • 1 fresh raspberries
  • 1 fresh blueberries
  • icing sugar for dusting

Instructions

Pavlova Wreath Base

  • Preheat oven to 300°F/150°C to start. We will lower this temperature when baking.
  • Place a layer of baking paper on a baking tray. Using a pencil and a dinner plate as a guide (around 10"/25cm), make circle. Make a second smaller circle inside (around 6"/15cm) resembling the shape of a round wreath.
  • Using an electric mixer, beat the egg whites until soft peaks form.
  • Slowly add one tablespoon of sugar at a time, while beating the mixture until it's thick and glossy. Add cornstarch and vinegar and beat until mixed throughout.
  • Using a tablespoon, scoop the meringue within the traced lines on the baking sheet, forming a wreath shape.
  • Using the back of your spoon, gently smooth out the top of the meringue, where your cream will sit. On the visible sides of the meringue, create a small wave, or peak of meringue, which looks nice when it's baked.
  • Reduce oven to 225°F/110°C (traditional oven) or 210°F/100°C (fan forced oven), and place the pavlova wreath in the oven. Bake for 1.5 hours, or until the pavlova is ivory, not brown.
  • Turn off the oven, and allow the pavlova to cool completely in the oven. If you remove the pavlova before it's completely cool, it will crack.

Dressing the Pavlova

  • Using a mixer, beat the whipping cream, clear vanilla and 1 teaspoon of icing sugar together until soft an fluffy, with soft peaks formed.
  • Spoon on top of the pavlova. Decorate with fresh berries or fruit of your choice. Dust with icing sugar before serving. Enjoy.