Pull Apart Pavlova Wreath with Fresh Fruit Recipe

If you’re like me and love desserts that feel both fancy and fun to share, you’re going to adore this Pull Apart Pavlova Wreath with Fresh Fruit Recipe. It’s a refreshing twist on the classic pavlova, perfect for gatherings where everyone can grab a little piece—and believe me, it disappears fast! The airy meringue bites topped with whipped cream and vibrant fresh fruit make for an irresistible combo that’s as beautiful to look at as it is delicious to eat. Keep reading; I’ll share all my best tips to help you nail it perfectly every time.

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Ingredients You’ll Need

The ingredients for this Pull Apart Pavlova Wreath with Fresh Fruit Recipe are straightforward and highlight simple, fresh flavors. The key is using good-quality eggs and fresh fruit for the best texture and taste.

• Egg whites: I always use extra-large eggs because they give just the right volume for the meringue.
• Icing sugar (powdered sugar): Sift it well to avoid lumps and ensure a velvety smooth meringue.
• Cornstarch: This helps keep the meringue crisp on the outside and tender on the inside—trust me, it’s a game-changer.
• Vanilla extract: Adds just the right warm flavor without overpowering the sweetness.
• Heavy cream (whipping cream): Use fresh, cold cream for the best whipping results and that luscious texture you crave.
• Fresh fruit: Berries are my go-to here—strawberries, blueberries, raspberries—but feel free to mix it up with seasonal fruits.
• Fresh mint: A sprig here and there adds a lovely pop of color and a subtle freshness.

Variations

One of the reasons I love making this Pull Apart Pavlova Wreath with Fresh Fruit Recipe is how easy it is to tailor it to your preferences. You can swap fruits, adjust sweetness, and keep it light or indulgent depending on the occasion.

• Fruit Choices: I once made this for a summer cookout with kiwi, mango, and passionfruit—it felt tropical and fresh, and my guests loved the twist.
• Dairy-Free Version: You can substitute coconut cream for whipping cream if you’re avoiding dairy; just chill it thoroughly before whipping.
• Lemon Zest: Adding a little lemon zest into the whipped cream gives that fresh zing that complements the fruit beautifully.
• Chocolate Drizzle: For something extra special, drizzle melted dark chocolate over the wreath—makes it feel festive and decadent.

How to Make Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Step 1: Prep Your Oven and Parchment

Start by preheating your oven to a low 90°C (195°F)—this low-and-slow baking is what helps make the pavlova perfectly crisp outside and marshmallowy inside. Line two baking sheets with parchment paper so your meringues don’t stick. I find that using fresh parchment each time keeps everything clean and prevents cracking when you peel them off.

Step 2: Whip the Egg Whites to Stiff Peaks

Place your egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy—that’s when you know air’s starting to incorporate. Slowly add the sifted icing sugar while continuing to beat. Keep going until the whites become bright white, glossy, and form stiff peaks when you lift the beaters. This can take up to 8 minutes, so patience pays off here. Remember, stiff peaks mean you can tip the bowl upside down without the meringue falling out!

Step 3: Add Cornstarch and Vanilla, Then Pipe

Gently fold in the cornstarch and vanilla extract to combine everything evenly. Then, either pipe or spoon small mounds about 5cm wide onto your prepared baking sheets, leaving enough space (around 5cm) between each for air circulation. I like to use a teaspoon to make a shallow dent in the center of each one—that’s where the cream and fruit will sit later, giving you the perfect little nest.

Step 4: Bake and Cool Slowly

Bake your meringues for exactly 60 minutes, then switch the oven off but don’t open the door right away. Let them cool entirely in the oven—this slow cooling helps prevent cracks and keeps the insides soft. It usually takes about 2 hours for the meringues to cool completely, so this part requires some patience, but trust me, it’s worth it.

Step 5: Whip the Cream and Assemble

Once cool, whip your heavy cream together with icing sugar and a splash of vanilla until you reach medium-stiff peaks—that lovely texture that holds but still feels soft. Arrange the meringues on a large serving platter in a circular wreath shape. Spoon a generous dollop of cream onto each meringue, then top with fresh fruit and a little sprig of mint for a pop of color and freshness. Easy, elegant, and utterly delicious.

How to Serve Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Garnishes

I usually finish with a mixture of ripe berries—blueberries, raspberries, and sliced strawberries work beautifully. A few fresh mint leaves scattered on top add freshness and a little herbal note that brightens up each bite. Sometimes I add a light dusting of extra icing sugar for that ‘snow-kissed’ look when serving.

Side Dishes

This wreath is fantastic on its own, but I love pairing it with a crisp fruit salad or a tangy citrus sorbet. If you want something a bit richer, a small cheese platter complements the sweetness well—think mild cheeses that won’t overpower the pavlova.

Creative Ways to Present

For holiday celebrations, I’ve tried decorating the wreath with edible flowers and pomegranate seeds to add a festive flair. Another fun idea is to use different shaped piping nozzles for the meringues, creating a textured wreath that looks as fancy as it tastes. I even made mini wreaths for a bridal shower, which were a huge hit and looked adorable.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), keep the meringue and whipped cream separate. Store your baked meringues in an airtight container at room temperature—humidity will make them soggy otherwise. Whipped cream is best kept in the fridge covered tightly. Assemble just before serving to maintain that perfect crunch.

Freezing

I’ve found that freezing the baked meringue pieces alone works well. Just store them in a sealed container and thaw at room temperature before assembling. I don’t recommend freezing the assembled wreath because fresh cream and fruit won’t hold up well after thawing.

Reheating

Since pavlova is best enjoyed fresh, reheating isn’t really necessary or recommended. If you want to warm the meringues slightly, a few seconds under a warm oven (around 100°C/210°F) can bring back some crispness, but be careful not to melt them. Always add cream and fruit fresh.

FAQs

Final Thoughts

I absolutely love how this Pull Apart Pavlova Wreath with Fresh Fruit Recipe brings people together—literally, around the table, sharing each bite. When I first made it, I was amazed at how simple ingredients could come together into such a stunning centerpiece. It’s perfect for festive occasions or just because you want to treat yourself and your loved ones without fuss. I encourage you to try it out—you’ll find that the process is as joyful as the end result, and trust me, once you serve it, people won’t stop asking for the recipe.

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