This pavlova Christmas wreath is my classic contribution to the Christmas dessert table. As you can probably tell I like to make sweet treats so I am always the first to put their hand up to be on Christmas dessert. I have prepared many different flavour combinations of toppings for this pavlova over the years – pomegranate, peach, nectarine, strawberries, boysenberries, raspberries, lemon curd, berry coulis, cream, kiwifruit and mint leaves. The options for toppings is endless. For this one I decided to stay pretty classic by using cream, strawberries and boysenberries from our local berry farm Windermere and mint leaves from our garden.
– 6 egg whites (room temperature)
– pinch of salt
– 1 1/2 C caster sugar
– 1/4 C crushed pistachio nuts
– 2 t cornflour
– 1 t vinegar
– whipped cream
– fresh or frozen berries
– mint leaves
1. Preheat oven to 180 °C. Line a baking tray with baking paper and trace around the outline of a dinner plate. Place a smaller plate or bowl in the middle and trace around this too, so that you are left with a ring shape as a guide for the wreath pavlova.
2. Place egg whites into an electric mixer bowl. Add salt and beat until stiff.
3. Slowly add caster sugar with the mixer running.
4. Beat on high speed for approximately 10 minutes or until meringue is thick and glossy.
5. Whisk in crushed pistachios, cornflour and vinegar.
6. Use a large spoon to spoon mixture out onto wreath outline. Make swirls with the spoon.
7. Bake for 5 minutes at 180 °C then reduce temperature to 130°C and bake for 1 hour.
8. After 1 hour, turn oven off and do not remove pavlova from oven until oven is back to room temperature. I usually leave my pavlova in oven overnight so that I know it has completely cooled down.
9. To serve, spread over whipped cream and place berries around the wreath. Lastly, place mint leaves around the wreath.