Description
This Pull Apart Pavlova Wreath is a stunning and delicious dessert featuring delicate meringue nests baked to perfection, whipped cream, and fresh seasonal fruits arranged in an elegant wreath shape. It’s perfect for special occasions and gatherings, combining crispy exteriors with soft, marshmallowy interiors topped with sweetened cream and vibrant berries.
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
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper to prevent sticking.
- Beat egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy to start building volume and air into the mixture.
- Add icing sugar and beat to stiff peaks: Gradually add the sifted icing sugar while continuing to beat until the mixture turns bright white, becomes voluminous, and stiff peaks form when the beaters are lifted, which may take up to 8 minutes.
- Add cornstarch and vanilla: Gently fold in the cornstarch and vanilla extract to the meringue mixture and whip just until fully combined, improving texture and stability.
- Shape the meringue: Pipe or spoon small mounds of meringue approximately 5cm in diameter onto the prepared baking sheets, ensuring to leave around 5cm space between each. Use a teaspoon to create a small dent in the center of each mound to hold the cream later.
- Bake and cool: Place the baking sheets in the oven and bake the meringues for 60 minutes at low temperature, then turn off the oven and allow the meringues to cool completely inside for approximately 2 hours. This slow cooling helps to prevent cracking and ensures a crisp exterior.
- Arrange the wreath: Once cooled, carefully remove the meringue nests from the baking sheets and arrange them in a wreath shape on a large serving platter or board.
- Whip cream: Whip the heavy cream with the sifted icing sugar and vanilla extract together until medium-stiff peaks form, ensuring the cream is light and fluffy but holds shape.
- Assemble and decorate: Spoon the whipped cream onto each meringue nest, filling the dent, and decorate the wreath beautifully with fresh berries and mint leaves for color and freshness.
- Serve: Serve immediately for best texture and enjoyment.
Notes
- Ensure egg whites are at room temperature before beating for best volume.
- Sift icing sugar to avoid lumps and create a smooth meringue.
- The low baking temperature is crucial to dry the meringues gently without browning.
- Cool meringues completely in the oven to prevent cracking caused by rapid temperature changes.
- Use fresh seasonal fruits to decorate for optimal flavor and aesthetics.
- For a gluten-free dessert, confirm that your powdered sugar and cornstarch are gluten-free.
- Whip cream just to medium-stiff peaks to avoid overbeating which can cause separation.
Nutrition
- Serving Size: 1 slice (approx. 1/15 of wreath)
- Calories: 190 kcal
- Sugar: 22 g
- Sodium: 20 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
