Description
This Pull Apart Pavlova Wreath recipe creates a stunning dessert perfect for gatherings, featuring crisp meringue nests topped with whipped cream, fresh berries, and mint. The meringues are baked low and slow to achieve a light, airy texture, then assembled into a festive wreath shape for a visually impressive centerpiece.
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)
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper to prepare for the delicate meringue baking.
- Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until they become foamy, signaling the start of the meringue formation.
- Add Sugar and Whip: Gradually add the sifted icing sugar while continuing to beat the egg whites until they become bright white, voluminous, and form stiff peaks when the beaters are lifted—this can take around 8 minutes.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract, then whip briefly to combine thoroughly without deflating the mixture.
- Shape Meringues: Pipe or spoon small mounds of meringue approximately 5cm in diameter onto the prepared baking sheets, leaving 5cm space between each to allow for expansion. Use a teaspoon to make a small dent in the center of each mound.
- Bake Meringues: Place the baking sheets in the oven and bake for 60 minutes to dry out the meringues gently. After baking, switch off the oven and leave the meringues inside to cool completely for about 2 hours to ensure they are crisp.
- Assemble Wreath: Once fully cooled, carefully remove the meringues and arrange them in a circular wreath shape on a large serving platter or board.
- Whip Cream: In a mixing bowl, whip the heavy cream with icing sugar and vanilla extract until medium-stiff peaks form for a luscious topping.
- Decorate Pavlovas: Spoon or pipe the whipped cream onto each meringue nest, then top generously with fresh berries and mint leaves to create a vibrant, festive look.
- Serve: Present the Pull Apart Pavlova Wreath immediately to enjoy the contrast of crisp meringue and creamy topping with fresh fruit.
Notes
- Ensure egg whites are free of any yolk for best volume when whipping.
- Use fresh, high-quality vanilla extract for true flavor.
- Sift icing sugar and cornstarch to avoid lumps in meringue.
- Be gentle when folding in cornstarch to maintain airiness of meringue.
- Allow meringues to cool completely in the oven to prevent cracking due to sudden temperature changes.
- Decorate just before serving to keep cream fresh and meringue crisp.
- This recipe makes approximately 30 mini pavlovas and can serve 15-30 people depending on portion size.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 180
- Sugar: 20g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
