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Festive Berry Pavlova Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours (including cooling time)
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, Contemporary
  • Diet: Vegetarian

Description

This Festive Berry Pavlova Wreath combines a crisp and airy meringue base with luscious whipped cream and a vibrant homemade berry sauce, decorated beautifully with fresh berries and rosemary sprigs. Perfect for holiday celebrations and special occasions, this dessert is both visually stunning and delightfully light.

Ingredients

Scale

Meringue Base

  • 6 large egg whites (room temperature)
  • 1 ½ cups (300g) caster sugar
  • 1 ½ tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Pinch of salt

Topping

  • 1 cup heavy cream (cold)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Berry Sauce

  • 1 cup mixed frozen berries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water (slurry)

Fresh Garnishes

  • Strawberries (whole or halved)
  • Raspberries
  • Blueberries
  • Fresh rosemary sprigs (optional)
  • Powdered sugar, for dusting

Instructions

  1. Make the Meringue: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 9-inch circle with a smaller 5-inch inner circle on the paper to guide the wreath shape. Beat the egg whites with a pinch of salt until soft peaks form, then gradually add caster sugar one tablespoon at a time while beating until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the cornstarch, white vinegar, and vanilla extract. Use a spoon or piping bag to create the meringue wreath, forming decorative peaks following the template.
  2. Bake: Bake the meringue in the preheated oven for 90 minutes or until it is crisp and dry to the touch. Once baked, turn off the oven and crack the door open to allow the Pavlova to cool completely inside, which helps prevent cracking.
  3. Berry Compote: In a small saucepan, combine the mixed frozen berries, sugar, and lemon juice. Cook over medium heat until the berries soften and release juices. Add the cornstarch slurry and continue cooking for 1 to 2 minutes until the mixture thickens. Remove from heat and let it cool completely.
  4. Whip the Cream: Whip the cold heavy cream together with powdered sugar and vanilla extract until soft peaks form. Keep the whipped cream chilled until assembling.
  5. Assemble the Pavlova: Carefully transfer the cooled meringue wreath onto a serving plate. Spread or pipe the whipped cream evenly over the top. Drizzle the cooled berry sauce onto the cream. Decorate with fresh strawberries, raspberries, blueberries, and rosemary sprigs if using. Finally, dust the entire wreath lightly with powdered sugar just before serving for a festive touch.

Notes

  • Ensure egg whites are at room temperature for better volume.
  • Cooling the Pavlova inside the oven prevents cracking by allowing it to dry slowly.
  • The berry sauce can be made ahead and refrigerated until needed.
  • Use a piping bag to create more decorative meringue shapes if desired.
  • Fresh rosemary is optional but adds an aromatic, festive note.

Find it online: https://recipes.mbeams.com/festive-berry-pavlova-wreath-recipe/