Description
This Pull Apart Pavlova Wreath is a stunning and delicious dessert featuring airy meringue pavlovas baked to perfection, topped with whipped cream, fresh berries, and mint. Perfect for serving a crowd, this elegant centerpiece combines crispy exteriors with marshmallow-soft interiors in a festive wreath style.
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)
- Fresh mint
Instructions
- Preheat Oven: Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper to prepare for baking the meringues.
- Beat Egg Whites: In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy to start incorporating air for fluffy meringue.
- Add Sugar and Whip: Gradually add the sifted icing sugar while continuing to beat until the mixture becomes bright white, voluminous, and forms stiff peaks—this process can take up to 8 minutes, ensuring a stable meringue.
- Incorporate Cornstarch and Vanilla: Add cornstarch and vanilla extract to the meringue and whip just until combined to give the pavlovas their characteristic texture and flavor.
- Pipe Meringue Mounds: Pipe or spoon small mounds of meringue approximately 5cm in diameter onto the prepared baking sheets, spacing them about 5cm apart to prevent sticking.
- Create Indentation: Using a teaspoon, gently make a small dent in the center of each pavlova mound to hold the whipped cream later.
- Bake and Cool: Bake the meringues for 60 minutes, then switch off the oven and allow them to cool completely inside the oven for approximately 2 hours, which helps prevent cracking.
- Arrange Wreath: Once cooled, carefully remove the meringues from the baking sheets and arrange them on a large serving platter or board in a circular wreath shape.
- Whip Cream: Whip the heavy cream with icing sugar and vanilla until medium-stiff peaks form, perfect for topping the pavlovas.
- Assemble and Decorate: Spoon the whipped cream onto each pavlova and garnish with fresh berries and mint leaves to add color and fresh flavors.
- Serve: Serve the decorated pavlova wreath immediately for a delightful and impressive dessert experience.
Notes
- Ensure egg whites are at room temperature before beating for maximum volume.
- Sift the powdered sugar to avoid lumps in the meringue mixture.
- Cooling the meringues inside the oven gradually prevents cracking and maintains softness inside.
- Use fresh seasonal berries for the best taste and presentation.
- Can be made a day ahead, but decorate with cream and fruit just before serving to keep them fresh.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
