Christmas Wreath Pavlova
This Christmas Wreath Pavlova is crisp on the edges and marshmallow soft & creamy in the centre. Topped with lemon curd, whipped cream and fresh fruits, this Pavlova is light, airy, creamy and delicious. Gorgeously floral with the fresh fruits topping and reminiscent of the coming of spring, of hope and life - Enjoy.
Servings: 8 persons
Ingredients
Pavlova
- 190 g egg whites from ~ 6 eggs
- 95 g granulated sugar
- 1 tsp corn flour
- 1 tsp white vinegar
- 1 tsp vanilla
Decor
- Lemon curd ~ 1/3 cup (check here for recipe:https://thesugarcrumble.com/lemon-curd-lemon-heaven/)
- Whipped cream
- Fresh fruits for decoration
- Fresh mint leaves and sprigs of rosemary
Instructions
Pavlova
- Preheat oven at 180C. You will be turning this down to 120C when the pavlova is put in to bake.
- Whisk the egg whites on Low speed until soft peaks.
- Switch to Medium speed and gradually whisk in the sugar.
- Once all the sugar is added, switch to High speed and whisk until stiff peaks. The meringue should be shiny and glossy.
- Add in the cornstarch, vinegar and vanilla extract. (Note: I like to dissolve the cornstarch with the vinegar and add in as a mixture so that there are no lumpy bits of cornstarch in the meringue.)
- Transfer the meringue into a piping bag with a large piping tip. Or you can just cut off the tip of the piping bag and use it without a piping tip, that works too.
- To make the Christmas wreath, using a tube pan insert as a guide, cut a hole in the baking parchment and place it over the tube pan. Pipe the meringue around the tube pan insert in circles to make a wreath.
- Using a spatula or a butter knife, mould the meringue to make the outer sides higher. Gently smoothen and make an inset in the wreath circle where the fruits will sit. I also made little swirls with the butter knife to make it look more wreath-like.
- Once the creative crafting is complete (and it should not take too long), gently lift parchment paper with the meringue off the insert unto a baking tray and the pavlova is ready to bake.
- Once pavlova is put in the oven, turn the heat down to 120C and bake for 60 min or until pavlova is pale gold & crisp outside and soft on the inside. (I know - you probably never know this on your first try. I baked at the lowest rack which worked well, so test with your oven)
Assembly
- Assemble just before serving
- Layer on the lemon curd and pipe on fresh whipped cream.
- Decorate with your choice of fresh fruits. (Optional: to make it more wreath-like, I also stabbed in some rosemary sprigs and fresh mint leaves)
Video
Notes
If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! Thank you 😊
Â
Making the wreath shape
To make the wreath shape, using a tube pan insert as a guide, I cut a hole in the baking parchment and placed it over the tube pan. Then i just piped the meringue around the tube pan insert in circles to make the wreath. You can also do this freehand but if you are dorky like me when it comes to drawing circles, use the tube insert as a guide!
Using the tube pan insert as a guide
Piping circles round the insert
Making a deeper inset
Easily transferring the meringue to a bake tray
Make Ahead & Storage
The meringue can be made ahead and stores well for 2-3 days, well-sealed in an airtight container. Meringue tends to attract moisture and may become soft and sticky after some time. To crisp, bake it in a hot oven for 5 minutes, then switch off the heat and leave for another 10-15 minutes for the moisture to dry out. And voila, it’ll be all ready to be assembled!
Using the tube pan insert as a guide
Piping circles round the insert
Making a deeper inset
Easily transferring the meringue to a bake tray
Make Ahead & Storage
The meringue can be made ahead and stores well for 2-3 days, well-sealed in an airtight container. Meringue tends to attract moisture and may become soft and sticky after some time. To crisp, bake it in a hot oven for 5 minutes, then switch off the heat and leave for another 10-15 minutes for the moisture to dry out. And voila, it’ll be all ready to be assembled!