Christmas Wreath Pavlova Berry Meringue Recipe
This festive Christmas Wreath Pavlova is the perfect Christmas dessert! A crispy berry meringue wreath is topped with homemade cranberry sauce and berries. It’s sure to impress your holiday guests!
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Contents
What Is Pavlova?
Pavlova is a meringue-based dessert that originated in New Zealand. It’s made of a crispy meringue shell that’s often filled with whipped cream and fresh fruit.
This Christmas Wreath Pavlova recipe is a bit different from traditional pavlovas. The meringue is shaped into a wreath and then filled with delicious cranberry sauce and fresh berries. It’s the perfect holiday dessert!
Why Have Pavlova At Christmas?
Pavlova is a great Christmas dessert because it can be made ahead of time. The meringue wreath can be baked a few days in advance and then filled with cranberry sauce and berries just before serving.
Pavlova is also a light and refreshing dessert, which is perfect after a heavy holiday meal. And, it looks absolutely stunning on a holiday table!
How To Make Christmas Wreath Pavlova
Making this Christmas Wreath Pavlova is actually quite simple. The hardest part is shaping the meringue into a wreath, but I promise it’s not too difficult! Just be sure to follow the instructions further down the page.
INGREDIENTS FOR WREATH PAVLOVA
- 8 large eggs, room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 3 ½ cups powdered sugar
- For the whipped topping:
- 1 cup cold heavy cream
- For the berry topping:
- 1 (14 ounce) can whole berry cranberry sauce
- 2 cups fresh blueberries
- 1 ½ cups fresh raspberries
HOW TO MAKE a cHRISTMAS PAVLOVA
Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper. Using
two bowls of different sizes, trace a wreath shape onto the parchment paper. Flip the
parchment paper so the circle shows through the paper.
Separate the egg yolks from the egg whites, discarding the egg yolks or reserving them for another recipe. At medium speed, beat the egg whites with the cream of tartar, and salt until light and foamy. Slowly add the powdered sugar a small scoop at a time and continue beating until all of the sugar is incorporated and the batter forms stiff peaks, about 15 minutes.
Place dollops of the meringue around the wreath shape, smoothing very slightly around the top. Place in the oven on the middle rack for 2 hours or until the outside of the meringue is dry. Rest at room temperature until completely cooled.
To make the berry topping, fold the blueberries and raspberries into the cranberry sauce. Refrigerate until ready to use.
Prepare the whipped topping by beating the heavy cream until soft peaks form.
When ready to serve, spoon the whipped topping over the meringue and top with the berry sauce. Garnish with additional berries and mint leaves, if desired.
What Temperature Do You Cook A Pavlova?
The meringue for this Pavlova recipe is cooked at a low temperature, around 225 degrees Fahrenheit. This helps to ensure that the meringue is crisp on the outside and soft on the inside.
Do You Put Vinegar In Pavlova?
Yes, a bit of vinegar is added to the meringue mixture. This helps to stabilize the egg whites and prevents the meringue from deflating.
What Is The Best Fruit To Put On A Pavlova?
Wondering what fruit to put on pavlova? I like to top my Pavlovas with a mix of fresh berries. I usually use raspberries, blueberries, and strawberries. But, feel free to use whatever berries you like!
What To Put On Top Of Pavlova?
You could also top your Pavlova with other fruits, like sliced banana or kiwi fruit. Or, get creative and add a chocolate ganache or a caramel sauce!
How Long Will Pavlova Keep?
This Christmas Wreath Pavlova will keep for 2-3 days in the fridge. Be sure to store it in an airtight container to prevent the meringue from becoming soft.
What Cream To Use On Pavlova?
I like to use whipping cream or mascarpone cheese on my Pavlovas. But, you could also use Greek yogurt, ice cream, or even just a simple fruit sauce.
This Christmas Wreath Pavlova is best served immediately after assembling. But, it will keep in the fridge for a few hours if you need to.
Can I Make Individual Pavolvas?
Yes you can make mini pavlovas ! Just use a spoon to drop the meringue mixture onto the baking sheet in small mounds. Be sure to make a small indentation in the center of each mound so that the toppings don’t slide off.
How To Make Cranberry Sauce
In this recipe we use canned cranberry sauce, however, you can make homemade cranberry sauce if you wish.
Making cranberry sauce is quite simple! Just cook fresh or frozen cranberries with sugar and water until the cranberries pop and the sauce has thickened. Then, add a bit of orange juice for flavor. Easy peasy!
If you’re making cranberry sauce from scratch, I recommend making it a day or two in advance. This will give it time to thicken up and develop flavor.
I hope you enjoy this Christmas Wreath Pavlova recipe! Merry Christmas! Be sure t check out this super easy Christmas Lasagna Dessert. It’s another great recipe to try this festive season.
Christmas Wreath Pavlova Berry Meringue Recipe
The Delicious, Easy Pavlova Berry Meringue
Ingredients
- For the meringue:
- 8 large eggs, room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 3 ½ cups powdered sugar
- For the whipped topping:
- 1 cup cold heavy cream
- For the berry topping:
- 1 (14 ounce) can whole berry cranberry sauce
- 2 cups fresh blueberries
- 1 ½ cups fresh raspberries
Instructions
Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper. Using two bowls of different sizes, trace a wreath shape onto the parchment paper. Flip the parchment paper so the circle shows through the paper.
Separate the egg yolks from the egg whites, discarding the egg yolks or reserving them for another recipe.
At medium speed, beat the egg whites with the cream of tartar, and salt until light and foamy. Slowly add the powdered sugar a small scoop at a time and continue beating until all of the sugar is incorporated and the batter forms stiff peaks, about 15 minutes.
Place dollops of the meringue around the wreath shape, smoothing very slightly around the top. Place in the oven on the middle rack for 2 hours or until the outside of the meringue is dry. Rest at room temperature until completely cooled.
To make the berry topping, fold the blueberries and raspberries into the cranberry sauce. Refrigerate until ready to use.
Prepare the whipped topping by beating the heavy cream until soft peaks form.
When ready to serve, spoon the whipped topping over the meringue and top with the berry sauce. Garnish with additional berries and mint leaves, if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 146mgSodium: 143mgCarbohydrates: 48gFiber: 2gSugar: 43gProtein: 5g
