Christmas Pavlova Wreath
This easy Christmas Pavlova Wreath is a failsafe dessert everyone will love! The crunchy meringue wreath is topped with whipped cream, fresh berries and raspberry coulis.
Servings: 6 slices
Ingredients
For the meringue:
- 4 egg whites
- 250 g caster sugar
- 0.5 tsp white wine vinegar
- 1 tbsp cornflour (corn starch)
For the topping:
- 300 ml double cream
- 2 tbsp icing sugar
- 250 g fresh raspberries
- 150 g fresh blueberries
- 4 tbsp raspberry coulis
Instructions
To make the meringue:
- Preheat the oven to 150C / Fan 130 / Gas Mark 2. Cut a sheet of baking paper lay it down on a baking tray. Draw around a large plate or bowl that you can use as a template for your meringue wreath.
- Separate the eggs, being careful not to get any yolk in with the whites. Add the egg whites to a large bowl and whisk with an electric whisk until they form stiff peaks. You should be able to tip the bowl upside down and they won't move!
- Add the sugar to the egg white mixture, one dessert spoon at a time, while still whisking at a slightly slower speed. The mixture will thicken and become glossy as you do this.
- Add the white wine vinegar and cornflour and whisk for a further 30 seconds. Using two spoons, 'dollop' the meringue mixture onto the baking paper into a wreath shape, using the circle on the baking paper as a template.
- Place in the oven and bake for 1 hour, then turn off the oven and leave it to cool completely WITHOUT opening the oven door. Letting it cool slowly like this stops the meringue from cracking and crumbling!
To make the pavlova:
- Once the oven is completely cool, remove the meringue and very carefully lift it onto your serving plate.
- Add the double cream and icing sugar to a large bowl and whisk for a couple of minutes until it thickens to soft peaks. You want it to be spreadable but not too stiff.
- Either carefully spoon the whipped cream onto the top of the wreath or use a piping bag and fitted with a star tip to pipe it on.
- Arrange the berries on top of the whipped cream then drizzle with the raspberry coulis. Serve straight away - and store in the fridge.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this Christmas Pavlova Wreath recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this Christmas Pavlova Wreath.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about this Christmas Pavlova Wreath!
Nutrition
Serving: 8Servings | Calories: 431kcal | Carbohydrates: 65g | Protein: 4g | Fat: 19g | Monounsaturated Fat: 5g
