Pull Apart Pavlova Wreath with Fresh Fruit Recipe

If you’re looking for a dessert that’s as stunning to behold as it is delicious, you have to try this Pull Apart Pavlova Wreath with Fresh Fruit Recipe. It’s a playful twist on the classic pavlova, perfect for sharing – you’ll get these beautiful meringue “knots” to pull apart and enjoy with whipped cream and juicy berries. Trust me, once you try this, it becomes my go-to party showstopper.

this …

Ingredients You’ll Need

This Pull Apart Pavlova Wreath with Fresh Fruit Recipe comes together from a few simple, fresh ingredients that play so nicely together. I always like to use fresh egg whites and make sure my cream is cold before whipping it up – it makes a big difference in texture and taste.

• Egg whites: Extra-large and fresh give you the best volume for that fluffy, glossy meringue.
• Icing sugar (powdered sugar): Sifted, to avoid lumps and help stabilize the meringue’s glossy finish.
• Cornstarch: Adds that signature pavlova marshmallow-y inside texture.
• Vanilla extract: A splash to add warm, sweet aroma to both meringues and cream.
• Heavy cream (whipping cream): Cold to whip easily into soft peaks, balancing out the sweetness with creamy smoothness.
• Fresh fruit (berries): I love using a mix of strawberries, blueberries, and raspberries for color and tartness.
• Fresh mint: Adds a lovely bright contrast and a refreshing hint among the sweet flavors.

Variations

I love making this Pull Apart Pavlova Wreath with Fresh Fruit Recipe my own by swapping out fruits or adding little flavor twists. It’s such a versatile recipe that you can easily customize it for any season or dietary preference.

• Fruit swaps: For autumn, I often use poached pears and pomegranate seeds for a festive spin I know my family adores.
• Dairy-free version: I’ve replaced the cream with coconut whipped cream a few times, and it works beautifully with the berries.
• Chocolate hints: Sometimes I drizzle melted dark chocolate over the wreath before serving for an extra indulgent touch.

How to Make Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Step 1: Prepare Your Oven and Parchment

Start by preheating your oven to a low 90°C (195°F). This low temperature is key to getting that soft, marshmallowy inside with a crisp shell on the outside. Line two baking sheets with parchment paper – I usually prepare two because the meringues are small but you want space between each one.

Step 2: Whip the Egg Whites to Stiff Peaks

In a stand mixer bowl fitted with the whisk attachment, beat the egg whites until foamy. Then gradually add the sifted icing sugar bit by bit while continuing to beat. You’re aiming for a glossy, bright white meringue that forms stiff peaks when you lift the beaters – this can take up to 8 minutes. Patience here really pays off.

Step 3: Fold in Cornstarch and Vanilla

Once you have stiff peaks, gently fold in the cornstarch and vanilla extract with a rubber spatula. This gives the pavlova that classic texture and extra flavor magic.

Step 4: Shape Your Meringues

Pipe or spoon small mounds of the meringue (about 5cm in diameter) onto your prepared baking sheets, leaving at least 5cm between each one. Use a teaspoon to make a small dent in the center of each – this is where the cream will nestle later. This little trick was a game-changer for me when I first made this recipe, making each piece easy to dollop without sliding off.

Step 5: Low and Slow Bake

Bake the meringues for 60 minutes at 90°C, then turn off the oven and leave the trays inside to cool completely – about 2 hours. This slow cooling helps prevent cracks and keeps the inside blissfully soft. I usually leave them in while I prepare the rest of the meal or clean up the kitchen – no rush here!

Step 6: Whip the Cream and Assemble

Whip your cold heavy cream with the icing sugar and vanilla until medium-stiff peaks form. Then gently spoon or pipe the cream onto each meringue “knot”. Finally, pile on your fresh fruit and scatter a few mint leaves for a fresh pop of color and aroma. Arrange the pavlovas in a circular wreath shape on a large platter or board – this is where the “pull apart” fun begins.

Step 7: Serve and Enjoy

Bring your Pull Apart Pavlova Wreath with Fresh Fruit Recipe to the table and watch everyone delight in breaking off their own sweet, flaky pavlova morsels with cream and berries. I absolutely love the communal vibe this dessert brings to any gathering!

How to Serve Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Garnishes

I love garnishing the pavlova wreath with a combination of fresh berries like strawberries, blueberries, and raspberries because they add vibrant color and that perfect burst of tartness. Fresh mint leaves are my go-to to add a refreshing aroma and a beautiful contrast. Sometimes, I toss a little edible flower on top for extra prettiness, especially when serving guests.

Side Dishes

This dessert is rather rich and sweet, so I like to keep side dishes light. A crisp green salad or a refreshing cucumber mint cooler pairs wonderfully if you’re serving it as part of a larger meal. For smaller gatherings, this pavlova wreath shines perfectly all on its own with just coffee or tea.

Creative Ways to Present

For holiday celebrations, I’ve arranged the wreath on a rustic wooden board and added twinkling fairy lights around it – it instantly gives a warm, festive vibe. Another fun idea is to serve it with little ramekins of extra whipped cream and fruit sauces so guests can customize their bites. I even once made mini individual wreaths for a bridal shower, which was a big hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover meringues separately from the whipped cream and fruit in an airtight container at room temperature. Meringues can get chewy if refrigerated, so keep them dry and cool but not cold. If you’ve already assembled the wreath, enjoy it the same day for best texture.

Freezing

If you want to prep ahead, you can freeze the unfilled meringue rounds in a single layer on a tray, then transfer them to a freezer bag once solid. When ready to serve, thaw at room temperature and assemble with fresh cream and fruit. I’ve found that freezing works great to save time on the big day!

Reheating

Meringues don’t really reheat well because their crisp shell can soften and become sticky. I recommend enjoying leftovers just as they are, perhaps freshening the cream by whipping a little more to spoon on top. That way, you keep that delightful pavlova contrast intact.

FAQs

Final Thoughts

I absolutely love this Pull Apart Pavlova Wreath with Fresh Fruit Recipe because it brings friends and family together around something fun and delicious. The way the airy meringue combines with sweet cream and fresh fruit never gets old, and it’s so satisfying to see everyone pulling apart a piece and savoring it bite by bite. I highly recommend giving it a try for your next celebration or just because – you won’t regret it!

Print