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Pull Apart Pavlova Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews
  • Author: Mia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 25 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Description

This Pull Apart Pavlova Wreath is a stunning dessert featuring crisp meringue nests topped with fluffy whipped cream and fresh berries, perfect for festive occasions or elegant gatherings. The pavlovas are baked low and slow to achieve a delicate crunch outside with a soft, marshmallow-like center, then assembled in a beautiful wreath shape for a show-stopping presentation.

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 such as strawberries, blueberries, raspberries)
  • Fresh mint leaves

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper to prevent the meringue from sticking during baking.
  2. Beat Egg Whites: In a stand mixer fitted with a whisk attachment, beat the 6 extra-large egg whites until foamy and soft peaks begin to form.
  3. Add Sugar and Whisk to Stiff Peaks: Gradually add the sifted icing sugar while continuing to beat. Whisk until the mixture turns bright white, becomes voluminous, and forms stiff peaks when the beaters are lifted—this may take up to 8 minutes.
  4. Incorporate Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract into the meringue to add stability and flavor while maintaining the airiness.
  5. Pipe or Spoon Meringue Mounds: Using a piping bag or spoon, place small mounds of meringue about 5cm in diameter on the prepared sheets, leaving 5cm spacing between each. Use a teaspoon to create a small dent in the center of each mound for topping later.
  6. Bake the Meringues: Bake in the preheated oven for 60 minutes at low temperature, then turn off the oven and leave the meringues inside to cool completely, approximately 2 hours, which ensures they dry out and develop a crisp exterior with a soft interior.
  7. Arrange Meringues into a Wreath: Once cooled, carefully remove the meringues from the oven and arrange them in a circular wreath shape on a large serving platter or board.
  8. Whip the Cream: Whip the heavy cream together with the 1 cup sifted icing sugar and 1 teaspoon vanilla extract until medium-stiff peaks form, creating a light and sweet topping.
  9. Assemble the Pavlova Wreath: Spoon or pipe the whipped cream onto each individual pavlova nest.
  10. Decorate: Garnish the wreath with fresh berries and mint leaves for a colorful and refreshing finish.
  11. Serve: Serve the pavlova wreath immediately for best texture and freshness.

Notes

  • Ensure the mixing bowl and whisk are completely clean and free of any grease for best meringue results.
  • Do not open the oven door during the initial baking time to prevent cracking.
  • Use room temperature egg whites to achieve maximum volume.
  • This dessert is best served the same day but can be refrigerated for a few hours before serving.
  • Variations: Use seasonal fruits or add a drizzle of passionfruit pulp over the cream for extra flavor.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 220 kcal
  • Sugar: 22 g
  • Sodium: 15 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Find it online: https://mealsbymia.com/pull-apart-pavlova-wreath-recipe/