Description
This Pull Apart Pavlova Wreath is a delightful dessert featuring crisp meringue nests baked to perfection, layered with whipped cream, and garnished with fresh berries and mint. Perfect for sharing, this elegant and light pavlova wreath offers a beautiful presentation and a refreshing mix of textures and flavors, ideal for any festive occasion or a special 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 the oven to 90°C (195°F) and line two baking sheets with parchment paper to ensure the meringues do not stick and bake evenly.
- Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the 6 extra-large egg whites until they are foamy, laying the foundation for a stable meringue structure.
- Add Icing Sugar and Whip to Stiff Peaks: Gradually add the sifted icing sugar while continuing to beat the egg whites until they become bright white, voluminous, and form stiff peaks when the beaters are lifted. This process could take up to 8 minutes and is key to achieving the right texture.
- Incorporate Cornstarch and Vanilla: Add 2 tablespoons of cornstarch and 1 teaspoon of vanilla extract to the meringue mixture and whip until just combined to stabilize the meringue and add flavor.
- Shape the Meringue Mounds: Using a piping bag or spoon, form small mounds of meringue approximately 5cm in diameter on the prepared baking sheets, leaving about 5cm of space between each. Use a teaspoon to create a small dent in the center of each mound, which will hold the whipped cream later.
- Bake the Meringues: Place the baking sheets in the preheated oven and bake the meringues for 60 minutes at low temperature. This slow baking dries out the meringue for crispness without browning.
- Cool the Meringues: After baking, switch off the oven and leave the meringues inside to cool completely for approximately 2 hours. Cooling inside the oven prevents cracks and keeps the meringues crisp.
- Assemble the Pavlova Wreath: Once cooled, remove the meringues from the oven and arrange them in a wreath shape on a large serving platter or board to create a visually impressive presentation.
- Whip the Cream: In a mixing bowl, whip the heavy cream together with the sifted icing sugar and vanilla extract until medium-stiff peaks form. This whipped cream will add a rich and smooth texture to the pavlova.
- Decorate the Meringues: Spoon or pipe some whipped cream onto the center of each pavlova mound. Garnish with fresh berries and mint leaves to add freshness, color, and contrast to the dessert.
- Serve: Serve the pavlova wreath immediately for the best texture and flavor, encouraging guests to pull apart and enjoy individual meringue portions topped with luscious cream and fruit.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Sift the icing sugar and cornstarch to avoid lumps in the meringue.
- Use fresh, firm berries and fresh mint for the best presentation and flavor.
- The meringues can be made a day ahead and stored in an airtight container; assemble just before serving.
- Whip cream just prior to assembling the pavlova wreath to maintain its freshness and structure.
- If your oven runs hot, consider rotating the trays halfway through baking for even drying.
Nutrition
- Serving Size: 1 serving (approx. 1 pavlova mound with toppings)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 15 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
