Christmas Pavlova Wreath
This light and airy meringue masterpiece topped with whipped cream and seasonal fruits is the perfect centerpiece for your holiday table.
Ingredients
For the Meringue
- 4 large large egg whites
- 1 cup granulated sugar Add gradually to egg whites
- 1 teaspoon white vinegar Stabilizes meringue
- 1 teaspoon cornstarch Stabilizes meringue
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Seasonal fruits like kiwi, strawberries, and pomegranate seeds Feel free to mix it up!
- Fresh mint leaves For garnish
Instructions
Preheat and Prepare
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 10 inches in diameter) on the parchment as a guide for your wreath shape.
Make the Meringue
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and forms stiff peaks.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spread the meringue onto the circle you drew on the parchment, shaping it into a wreath shape.
Bake and Cool
- Bake the wreath in the preheated oven for about 1.5 hours. Once done, turn off the oven and let the meringue cool completely inside.
Prepare the Cream
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Assemble the Wreath
- Once the meringue is completely cooled, gently transfer it to a serving platter.
- Spread the whipped cream over the top and decorate with your chosen fruits. Garnish with fresh mint leaves.
Notes
If your meringue cracks, it adds character and will be covered by the cream and fruits. You can make the meringue a day in advance; store it in an airtight container. Assembly can happen just before your guests arrive.