Christmas Pavlova Wreath!

A Christmas Pavlova Wreath for the Festive Season; Your favourite Berries, Coulis, Mint, and delicious Whipped Cream!

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I was asked by the lovelies over at Wren’s Kitchens to produce a recipe for them, but the theme was ‘Christmas with a Twist’. I was immediately complete stuck for ideas as my immediate thought was my Christmas Pudding Chocolate Truffles, but they were already on my blog. I wanted to do something new and delicious! As I already wanted to post a new Pavlova recipe, but with a winter theme I knew this was probably the best idea. Pavlova is such a great dessert, and it can look so impressive for something relatively simple! However, how do I make it ‘with a twist’?!

After trawling through Pinterest and a few Cookery Books, I thought I would have a go at the Pavlova Wreath. I tried Mary Berry’s one a few years ago and I adored it, so I knew I had to do this again! I added my own little twists of my personal favourite fruits, a Raspberry Coulis, some mint, some Freeze Dried Raspberries and some Mint Leaves. I realise that what I decorate mine with is pretty common, but its a Pavlova, and I wanted it to look Christmas like, so I was a bit restricted on what I could use!

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I made my life very simple with this delicious dessert. I didn’t feel the need to draw out two circles, but you can if you like. I simple got a very large baking sheet and lined it with parchment paper. Then I got one of my little Cath Kidston bowls that you see in my recipe videos and stuck it in the middle. It was pretty easy then to just dollop on the meringue around the edge, and have the perfect wreath shape! You could of course pipe you meringue to make it very pretty, but like my Spring Pavlova, I just dolloped it on and gave it texture with a fork.

I made my own Raspberry Coulis, using the method from my New York Cheesecake. Instead of using Strawberries and Raspberries though, I just used all Raspberries. You can easily use shop bought coulis and there is no shame in that at all, I just love to make my own. You can buy Freeze Dried raspberries in a few supermarkets now such as Waitrose and Sainsbury’s, and the other items you can get pretty much anywhere! I really adore this recipe, and don’t be afraid of it, its much easier than you think! Enjoy!

You can check out the Wren’s Kitchen Calendar HERE!

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This recipe serves 8-10!

Ingredients

For the Meringue
– 5 Large Egg Whites
– 300g White Caster Sugar
– 1tsp White Wine Vinegar
– 1tsp Cornflour
– 1/2 tsp Vanilla Bean Extract

For the Filling
– 450ml Double Cream
– 2tbsp Icing Sugar
– Fruit – Blackberries, Pomegranate, Raspberries, Blueberries etc!
– Freeze Dried Raspberries
Raspberry Coulis
– Mint Leaves

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Method

1) Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with baking parchment.

2) Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy!

3) One at a time, whisk in the White Wine Vinegar, then the Cornflour, then the Vanilla and whisk till smooth!

4) Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring shape like a wreath! I use a tablespoon and do a large spoonful for each dollop and go round the small bowl till I have used all the mixture up. I then use a fork so spike up little bits to give it texture!

5) Carefully lift out the bowl and bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier!

6) Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the Icing Sugar.

7) Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit on top! Add a few mint leaves for colour, and sprinkle with Icing Sugar! I also used a little edible glitter for a bit of Christmas cheer! Enjoy!

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Tips and Ideas

I used my favourite fruits as I LOVE them combined with cream and meringue – Using seasonal berries are better compared to some of the ones I used, but I happen to know someone who manages to grow these delicious berries all year round and they taste amazing. Anything wintery will suit the dessert well! Frozen berries will also work, but they will produce moisture once they thaw!

The Icing Sugar in the Cream, and the Vanilla in the pavlova are optional, but I like my desserts sweet. The Vinegar & Cornflour in the Pavlova are needed to stabilise the meringue, so please don’t leave these out!

The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large Meringues so don’t worry if it happens. As long as your oven is actually the correct temperature (it’s not always what you set it to) and you DON’T open the oven door to let it cool, it’ll be dandy!

If you find you have some meringue left over (I personally didn’t) Make some mini pavlovas, and then make Eton Mess with Homemade Meringues!

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ENJOY!

Find my other Dessert & Christmas Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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21 comments

  1. I’m a Home Economics teacher and love your recipes so much. My senior class do a bake off challenge every Monday and many of them use your recipes. Two of the Christmas Day desserts are from your page – Christmas Pavlova Wreath & Chocolate Orange Tart.

    Thanks

    1. It doesn’t really matter, no bigger than your standard small cereal bowl for example. As long as you have a very large tray, it doesn’t matter how large the middle is as long as you can fit the meringue around it.

  2. I love all of your recipes on your website! I’m planning on making this for Christmas Day dessert, how far in advance could I make the merguine if I was to store in airtight container please? X

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