Description
This Pull Apart Pavlova Wreath is a stunning and elegant dessert featuring crisp and airy meringue nests baked to perfection, topped with whipped cream, fresh berries, and mint. Perfect for festive occasions or casual gatherings, this recipe offers a delightful combination of light sweetness and fresh fruit flavors that can easily serve 15-30 people.
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 such as berries (strawberries, blueberries, raspberries)
- Fresh mint leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper to prepare for baking the meringue.
- Beat the Egg Whites: In a stand mixer fitted with the whisk attachment, beat the 6 egg whites until they become foamy and start to increase in volume.
- Add Sugar and Beat to Stiff Peaks: Gradually add 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 can take up to 8 minutes.
- Incorporate Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract into the stiff meringue mixture until fully combined without deflating the mixture.
- Pipe or Spoon Meringue: Pipe or spoon small mounds of meringue about 5cm in diameter onto the prepared baking sheets, leaving roughly 5cm of space between each mound for even cooking. Use a teaspoon to create a small dent in the center of each pavlova for holding the cream later.
- Bake and Cool: Place the baking sheets in the oven and bake for 60 minutes. After baking, turn off the oven and allow the meringues to cool completely inside for approximately 2 hours. This slow cooling helps the pavlovas dry out and maintain their texture.
- Arrange the Wreath: Once cool, carefully remove the meringues from the parchment paper and arrange them in a wreath shape on a large serving platter or board.
- Whip the Cream: In a chilled bowl, whip the heavy cream with the sifted icing sugar and vanilla extract until medium-stiff peaks form, which will hold shape but remain soft and smooth.
- Assemble and Decorate: Spoon or pipe the whipped cream onto each pavlova nest. Decorate generously with fresh berries and sprigs of fresh mint leaves to add freshness and color.
- Serve: Serve immediately for best texture and taste, allowing guests to pull apart the wreath pieces to enjoy individual pavlovas.
Notes
- Make sure the mixing bowl and beaters are clean and free of any fat or grease to achieve perfectly stiff egg whites.
- Sifting the icing sugar ensures a smooth meringue without lumps.
- Slowly cooling the pavlovas in the turned-off oven prevents cracking and maintains the crisp exterior.
- You can customize the fresh fruit toppings according to seasonal availability or preference.
- This dessert is best consumed on the day it’s assembled to retain the crispness of the meringue.
Nutrition
- Serving Size: 1 mini pavlova (approximate)
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 40 mg
