Pull Apart Pavlova Wreath Recipe

If you’re looking for a show-stopping dessert that’s as fun to eat as it is beautiful to serve, you’ve come to the right place. I’m so excited to share this Pull Apart Pavlova Wreath Recipe with you — it’s light, airy, and bursting with fresh fruit, and honestly, it’s become a holiday staple in my kitchen. You’ll find that this dessert is both impressive and surprisingly easy to put together, making it perfect for gatherings where everyone can dig in and share. Read on, because this recipe is fan-freaking-tastic.

this Recipe

Ingredients You’ll Need

To nail this Pull Apart Pavlova Wreath Recipe, you’ll want quality ingredients that blend beautifully to create that signature light sweetness. Pro tip: make sure your egg whites are at room temperature to get that perfect volume when whipping.

• Extra-large egg whites: Room temperature whites whip up fluffier and more stable meringue peaks.
• Icing sugar / powdered sugar: Sifted to avoid lumps, sugar adds sweet structure to your meringue.
• Cornstarch: This little addition stabilizes the meringue, keeping it crisp on the outside and marshmallowy inside.
• Vanilla extract: Brings warmth and delicate flavor—the kind that makes everyone smile.
• Heavy cream / whipping cream: Use cold cream for the fluffiest whipped topping.
• Fresh fruit (berries): I like strawberries, blueberries, and raspberries for their color and tartness.
• Fresh mint: Adds a refreshing pop and beautiful greenery that brightens the wreath.

Variations

I love that this Pull Apart Pavlova Wreath Recipe is so versatile. Over time, I’ve played with different fruits, creams, and even flavors to make it my own—and I encourage you to tweak it too! This is not just a recipe; it’s a canvas for creativity.

• Citrus Twist: Swap vanilla for lemon or orange zest in both meringue and cream for a bright, zesty flavor that feels fresh and summery.
• Dairy-Free: Use coconut cream for whipping to make it vegan-friendly without losing that satisfying creaminess.
• Chocolate Drizzle: Add a bit of melted dark chocolate over the wreath for an extra indulgence—my family goes crazy for it!
• Seasonal Fruit: In winter, pomegranate seeds and kiwi slices make the wreath festive; in summer, go wild with stone fruits.

How to Make Pull Apart Pavlova Wreath Recipe

Step 1: Whip Your Meringue to Perfection

Start by preheating your oven to 90°C (195°F) and lining two baking sheets with parchment paper—that low, slow bake is key for the texture. In a clean, dry bowl fitted with your whisk, beat those egg whites until foamy. Then slowly add your sifted icing sugar, continuing to beat until the mixture turns bright white, glossy, and forms stiff peaks. This can take up to 8 minutes, so be patient! I discovered that using a stand mixer really makes this step easier, and always make sure your bowl and whisk are grease-free; even a tiny bit can ruin your peaks.

Step 2: Add Cornstarch and Vanilla

Once your meringue is fluffy and stiff, gently fold in cornstarch and vanilla extract. This step stabilizes your meringues and adds a subtle depth of flavor. Be gentle to maintain that airy texture—you want smooth, not deflated.

Step 3: Shape Your Mini Pavlovas

Using a piping bag or spoon, dollop small mounds of meringue about 5cm wide onto your parchment paper-lined trays, spacing them at least 5cm apart. Here’s a little trick I learned: after placing each mound, use a teaspoon to gently press a small dent in the center—this little nook will hold the cream and fruit perfectly later.

Step 4: Bake Low and Slow, Then Cool Completely

Bake your meringues for about 60 minutes at that low temperature, then turn the oven off and leave them inside to cool for approximately 2 hours. This slow cooling helps prevent cracking and keeps them crisp on the outside while soft inside. Trust me, this patience pays off every time. Once cool, carefully peel the pavlovas off the paper and arrange them in a circular wreath shape on a large serving board or platter—a moment when this dessert really starts to wow.

Step 5: Whip and Dollop the Cream

Whip your heavy cream with icing sugar and vanilla until medium-stiff peaks form. Be careful not to overbeat—this will keep the cream silky and pipe-friendly. Spoon or pipe dollops onto each meringue, filling those little dents you made earlier. It’s oh-so-satisfying to watch the wreath come together at this point.

Step 6: Garnish and Serve Immediately

Finish by decorating with a generous scattering of fresh berries and sprigs of mint. I love how the colors pop against the white meringue and cream—it’s just stunning. Serve right away, and watch your guests dive in with big smiles.

How to Serve Pull Apart Pavlova Wreath Recipe

Garnishes

I’m all about fresh, seasonal garnishes here. I usually stick with a mix of strawberries, blueberries, and raspberries—they add a natural sweetness that balances the meringue’s sugar. A few sprigs of fresh mint give it a lovely aromatic punch and a pop of green that just makes the whole thing look festive and fresh.

Side Dishes

Since this dessert is naturally light and fruity, I like to keep the sides simple. It pairs wonderfully with a classic cup of tea or a sparkling wine for celebrations. For something more indulgent, a scoop of vanilla bean ice cream alongside works perfectly—my guests always ask for seconds!

Creative Ways to Present

I’ve served the Pull Apart Pavlova Wreath Recipe on a rustic wooden board for a casual brunch vibe, and for holiday dinners, I love using a large white porcelain platter that makes the colors sing. One year, I added edible flowers for a garden party feel—talk about wow-factor! Also, layering fruit in small bowls next to the wreath lets guests customize their bites, which is both fun and interactive.

Make Ahead and Storage

Storing Leftovers

Because pavlova loves to soak up moisture, I don’t recommend storing it fully assembled. Instead, keep the baked meringue shells in an airtight container at room temperature for up to 3 days—they’ll remain crisp. Store whipped cream and fruit separately in the fridge and assemble just before serving.

Freezing

I’ve frozen meringue shells with success by placing them in a single layer on parchment paper, freezing until solid, then storing in a freezer-safe bag. They thaw quickly and keep their texture well. Avoid freezing the whipped cream or fruit—they don’t freeze well and get watery.

Reheating

If your meringues soften a bit in storage, a quick 10-minute warm-up in a low oven (about 90°C/195°F) can help crisp them back up. Just watch carefully so they don’t brown or burn. Then let them cool before assembling again.

FAQs

Final Thoughts

This Pull Apart Pavlova Wreath Recipe holds a special place in my heart because it brings people together—literally and figuratively. It’s the kind of dessert where everyone grabs a piece, shares a moment, and feels a little festive joy. When I first made this, I was amazed at how simple ingredients could turn into something so elegant and fun. So if you want to impress without stress, give this recipe a go. I promise you’ll love how it turns out, and your friends and family will be asking for it again—and again.

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