Christmas Pavlova Wreath Recipe

December 22, 2016
by HelloFresh Eat

    We tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!

    Christmas Pavlova Wreath Recipe

    Christmas Pavlova Wreath Recipe

    For the Pavlova

    • 4 free range eggs
    • 1 pinch salt
    • 1 cup caster sugar
    • 1 tbsp corn flour
    • 1 tsp apple cider vinegar

    For the Decoration

    • 300mL thickened cream, whipped
    • Blueberries
    • Strawberries
    • Raspberries
    • Mint
    • 1 egg white, whipped until foamy
    • ½ cup caster sugar

    Christmas Pavlova Wreath Recipe



    Preheat oven to 150°C.



    Place the egg whites in a clean dry bowl with a pinch of salt and whisk (either with a hand beater or an electric beater) until soft peaks form. Gradually add the sugar, a third at a time, whisking well, until the mixture is stiff and glossy. You’ll know all the sugar is incorporated when you rub the mixture between your fingers and can’t feel any granules.



    Add the cornflour and apple cider vinegar and do a final whisk. The meringue is ready when it has tripled in volume and stands up when the whisk is lifted out of the mixture.



    Shape the mixture into a rough wreath shape on a large baking tray lined with non-stick baking paper.



    Place the pavlova into the oven and immediately reduce the temperature to 140°C. Bake for 25 minutes, then reduce to 120°C and bake for an additional 30 minutes.



    Meanwhile, prepare your frosty mint leaves by picking your favourite shapes leaves. Brush them with a little foamy egg white, then drag the leaves through a thick layer of caster sugar. Leave to set in an airtight container in a cool, dry place.



    Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.



    Decorate with the whipped cream, fruit and frosty mint leaves.

    Christmas Pavlova Wreath Recipe

    Merry Christmas!

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    1 comment

    Toni Bressan says:

    So easy and looks amazing coming out of the oven! The tricky bit is getting it onto a platter/board for decorating! Any hints?

    Greer says:

    Hi Toni,

    Our best advice for pavlova is to let it completely cool before attempting anything with it – the dry brittle shape will be easier to pick up. At HelloFresh HQ, we cooked our pav on a tray lined with baking paper. When it was cooled, er gently turned it out onto a dry tea towel, peeled back the baking paper and then gently lifted up and placed on our serving board.

    Nicky says:

    I made two, and neither held any height the next morning 🙁

    Any tips on what I can use the leftover egg yolks for?
    Can they be frozen (in ice cube trays perhaps) for future date?

    Greer says:

    Oh no Nicky!

    This might have been because the inside of your meringue was still soft and was able to collapse – next time, try reducing the heat and cooking for another 15 – 20 minutes to dry out even further. Always store your pav in a cool dark place like a pantry, and never the fridge – the moisture will be too much for the poor thing. Finally, decorate your pav at the last minute – once the cream and fruit is on, the moisture will again begin to break down the delicate meringue.

    Egg yolks don’t have a terribly long shelf life – storing them in a bowl with a little water covering them, glad wrapped and in the fridge will buy you a few days. Our favourite use for them is a leftovers omelette, or a spaghetti Cabonara – always made with egg yolks and never cream. 🙂

    Katryn says:

    Hi Greer,
    It looks good, and I’m sure it tastes even better. But I didn’t understand completely what tools have you used to cook it (mixer, baking dish, whisk, etc)? I’ll be very grateful for respond.