Description
This Pull Apart Pavlova Wreath is a stunning and festive dessert perfect for special occasions. Light and airy meringue nests are baked to perfection, then topped with whipped cream, fresh berries, and mint to create a beautiful edible wreath. Its delicate texture and refreshing flavors make it an irresistible treat.
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 for garnish
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 90°C (195°F). Line two baking sheets with parchment paper to prevent the meringues from sticking.
- Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until they become foamy. This aerates the whites to help form stiff peaks.
- Add Icing Sugar: Gradually add in the sifted icing sugar while continuing to beat the egg whites. Beat until the mixture is bright white, voluminous, and forms stiff peaks when the beaters are lifted. This step can take up to 8 minutes.
- Incorporate Cornstarch and Vanilla: Add the cornstarch and vanilla extract to the meringue mixture and whip just until combined, which helps stabilize the meringue.
- Pipe or Spoon Meringue: Using a piping bag or spoon, place small mounds of meringue about 5cm in diameter onto the prepared baking sheets. Leave approximately 5cm of space between each meringue.
- Create Indents in Meringues: Use a teaspoon to make a shallow dent in the center of each meringue mound; this will hold the whipped cream topping later.
- Bake and Cool Meringues: Bake the meringues in the preheated oven for 60 minutes. After baking, turn the oven off and allow the meringues to cool completely inside the oven for about 2 hours. This slow cooling helps prevent cracks.
- Arrange Meringues: Once cool, carefully remove the meringues from the parchment and arrange them in a wreath formation on a large serving platter or board.
- Whip Cream: Whip the heavy cream with icing sugar and vanilla extract until medium-stiff peaks form. This will be used to top the meringues.
- Assemble the Wreath: Spoon or pipe the whipped cream onto each meringue nest, then decorate generously with fresh berries and mint leaves for a fresh look and flavor.
- Serve: Serve immediately to enjoy the contrast between the crisp meringue, smooth cream, and fresh fruit.
Notes
- Ensure egg whites are free of any yolk as even a small amount of fat can prevent whipping properly.
- Sifting the icing sugar helps to create a smooth meringue texture.
- Use room temperature egg whites to achieve better volume when whipping.
- Cool the meringues slowly in the oven after baking to prevent cracking.
- Fresh berries such as strawberries, blueberries, raspberries, or blackberries work best for garnish.
- For added flavor, you can zest some lemon or lime into the whipped cream.
- This dessert is best assembled just before serving to keep the meringue crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
