A quick and easy Christmas dessert that looks so beautiful! Christmas Pavlova wreath is a nice part of the holiday dinner. Delicious dessert, with a flawless texture and wonderful decoration, is all you need this holiday season – and what’s better than the classic Pavlova wreath recipe with a modern decoration. Try it:
Servings 12 to 15
Ingredients:
For the pavlova:
- 350 grams’ caster sugar
- 6 large egg whites
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
For the filling:
- 600 ml heavy cream
- 50 grams’ confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
- 300 grams’ raspberries
- 200 grams’ blueberries
- 150 grams’ strawberries, halved
- 40 grams’ pomegranate seeds
- A few mint leaves (optional)
- Christmas dessert decorations, sprinkles (optional)
- Confectioner’s sugar, for dusting
Instructions:
- Preheat the oven to 160˚C/ 325˚F/Gas Mark 3. Use a baking parchment to line a baking sheet and draw a 30 cm circle on it. Draw a 15 cm circle in the center of the 30 cm circle. Set aside.
- In a mixing bowl, apply egg whites. Using an electric mixer, beat the egg whites until thick and creamy.
- Gradually apply the sugar, beating on high speed, until stiff and glossy.
- In a small cup, combine the cornflour, vanilla, and vinegar until well incorporated. Then, stir into the sugar/egg whites’ mixture. Whisk to incorporate.
- Spoon the batter between the two circles on the baking parchment, in order to create a wreath shape. Use a large spoon to make a trench in the batter for the fruit and cream to sit in. Slide into the oven, and then immediately decrease the temperature to 140˚C/275°F/Gas Mark 1; bake for 60-75 minutes, or until set. Turn the oven off. Leave the pavlova inside for 1 hour (or ideally overnight) to dry.
- After that, remove and assemble the dessert. Using an electric mixer, beat the heavy cream, confectioner’s sugar, and vanilla extract until just stiff.
- Next, spoon the cream mixture into the trench in the pavlova. Arrange the fruits on top and decorate with a few mint leaves, Christmas food decorations, or sprinkles (if desired).
- Before serving, dust with confectioner’s sugar and slice in wedges.
- This pavlova can be made up to one month ahead. Keep it wrap it in cling film and foil in a cool place.
Enjoy!
