Description
This Pull Apart Pavlova Wreath is an elegant and festive dessert featuring delicate meringue nests baked to crisp perfection, topped with luscious whipped cream, fresh berries, and mint leaves. Perfect for celebrations, this visually stunning pavlova wreath combines crispy exteriors with soft, marshmallowy centers and fruity freshness to delight every palate.
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 (or 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
- Preheat and prepare baking sheets: Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Whip egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy, creating the base volume for the meringue.
- Add sugar and beat to stiff peaks: Gradually add the sifted icing sugar and continue beating until the mixture is bright white, voluminous, and forms stiff peaks when the beaters are lifted, which may take up to 8 minutes.
- Add cornstarch and vanilla: Gently fold in the cornstarch and vanilla extract, then whip briefly to combine evenly throughout the meringue mixture.
- Pipe or spoon meringue onto sheets: Using a piping bag or spoon, form small mounds approximately 5cm in diameter on the prepared baking sheets, spacing them about 5cm apart. Use a teaspoon to create a small dent in the center of each mound to hold toppings later.
- Bake and cool meringues: Bake the meringues in the preheated oven for 60 minutes. After baking, turn the oven off and allow the meringues to cool inside the oven completely for about 2 hours; this gentle cooling prevents cracks and ensures crisp shells with soft centers.
- Form wreath and whip cream: Once cooled, carefully remove the meringues from the parchment paper and arrange them in a wreath shape on a large serving platter or board. In a chilled bowl, whip the heavy cream with icing sugar and vanilla until medium-stiff peaks form.
- Assemble and decorate: Spoon or pipe dollops of whipped cream onto each pavlova mound, then decorate generously with fresh berries and mint leaves for a festive finish.
- Serve: Present immediately and enjoy this show-stopping dessert, perfect for sharing at parties or special occasions.
Notes
- Ensure egg whites are at room temperature before whipping for best volume.
- Sift the icing sugar to avoid grainy meringues.
- Do not open the oven door during baking and cooling to avoid meringue cracks.
- You can use a piping bag fitted with a round tip to create uniform mounds.
- For best results, chill the mixing bowl and beaters before whipping cream.
- Use fresh and ripe berries for optimal flavor and appearance.
Nutrition
- Serving Size: 1 serving (1 pavlova mound with cream and fruit)
- Calories: 210 kcal
- Sugar: 28 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
