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Pull Apart Pavlova Wreath with Fresh Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 103 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 25 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Gluten Free

Description

This Pull Apart Pavlova Wreath is a stunning and festive dessert featuring crisp and airy meringue mounds baked to perfection. Topped with fluffy whipped cream, fresh berries, and mint leaves, it creates a beautiful wreath shape perfect for special occasions and gatherings. The pavlova’s light texture pairs wonderfully with the sweet cream and vibrant fruit, offering both elegance and ease in assembly.

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

  1. Preheat and Prepare: Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper to ensure the meringues do not stick during baking.
  2. Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until they become foamy, indicating air incorporation at the start of meringue formation.
  3. Add Sugar and Beat to Peaks: Gradually add the sifted icing sugar while continuing to beat the egg whites until they are bright white, voluminous, and form stiff peaks when the beaters are lifted, which may take about 8 minutes to ensure the meringue holds structure.
  4. Incorporate Cornstarch and Vanilla: Add the cornstarch and vanilla extract then whip briefly until the mixture is well combined, which will stabilize the meringue and enhance flavor.
  5. Shape Meringue Mounds: Pipe or spoon small mounds of meringue approximately 5 cm in diameter onto the prepared baking sheets, spacing them about 5 cm apart to allow for expansion without sticking. Use a teaspoon to press a small dent in the center of each pavlova to hold the whipped cream later.
  6. Bake and Cool: Bake the meringues in the preheated oven for 60 minutes. Then switch the oven off and leave the meringues inside to cool completely for about 2 hours to prevent cracking and maintain crispiness.
  7. Assemble Wreath: Once cooled, carefully remove the meringue mounds from the parchment paper and arrange them in a wreath shape on a large serving platter or board.
  8. Whip Cream Topping: Whip the heavy cream together with icing sugar and vanilla until medium-stiff peaks form, ensuring the cream holds its shape when dolloped.
  9. Decorate and Serve: Spoon the whipped cream onto each meringue mound within the wreath, and garnish with fresh berries and mint leaves to add freshness, color, and flavor. Serve immediately for best texture and visual appeal.

Notes

  • Ensure egg whites are at room temperature before beating for better volume in meringue.
  • Sift sugar and cornstarch thoroughly to avoid lumps and ensure smooth meringue texture.
  • Do not open the oven during baking to prevent meringue collapse.
  • Use fresh, seasonal berries for best flavor and appearance.
  • The pavlova meringues can be made a day ahead and stored in an airtight container away from moisture.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 210
  • Sugar: 25g
  • Sodium: 20mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://lazydayrecipes.com/pull-apart-pavlova-wreath-with-fresh-fruit-recipe/