Christmas Pavlova Wreath

5 from 1 vote

A stunning Christmas Pavlova Wreath made with the easy Swiss meringue method. Crisp shell, fluffy marshmallow centre and perfect for Christmas entertaining.

Prep Time10

Cook Time1 10

Cooling2

Course: Dessert

Cuisine: Australian

Servings:

Calories: 167kcal

Equipment

Ingredients

200 grams Egg whites 6 XL eggs
400 grams Caster (super fine) sugar
½ teaspoon Corn flour
¼ teaspoon Cream of tartar
1 teaspoon Vanilla paste or extract

Instructions

Preheat oven to 115℃/240℉
Draw a 9 inch circle on a sheet of baking paper, then a 6 inch circle in the middle of the 9 inch circle. Turn the paper over and place on a baking sheet
Place all ingredients into the bowl of your stand mixer and place over a small saucepan of simmering water (this is a double boiler).
Constantly whisk ingredients gently, for a few minutes, or until the mixture reaches 63-65 or it's not longer gritty when you rub it between your fingers.
Transfer bowl to your stand mixer and whisk on medium-high, until the mixture is thick and glossy (3-4 minutes).
Scoop mixture into a large piping bag, then cut the end off the piping bag, to create an opening. Pipe the mixture into 10-12 mounds, using the traced circles as a guide on your tray (you can use a little meringue to glue the edges of the paper to your tray).
Place in the oven. Bake for 1 hour and 10 minutes, then leave to cool completely in the oven.
Top the Pavlova wreath with Chantilly Cream, double cream, or whipped mascarpone, then with berries, sprigs of rosemary and a sprinkle of icing sugar.

Nutrition