There are a dozen ways to make a show-stopping Christmas pavlova. But if you really want to maximise the wow factor, why not try crafting your meringue in the shape of a festive wreath? For a little extra time and precision, your pavlova can become its own adornment for your Christmas table.
It’s not just the shape that makes this pavlova particularly striking. This recipe also takes advantage of the delicious summer fruits that Australians find in season at this time of year. With Kensington Pride season upon us, the sweet and juicy mangoes pair beautifully with the macadamia and white chocolate that make this dessert special. Of course, once you have the meringue base, you can top your pavlova Christmas Wreath with toppings of your choice. Might we suggest dotting the wreath with cherries — another fruit currently in season! — like Christmas baubles? Or adding some sprigs of mint to appear like sprigs of holly?
Tip: Though not strictly necessary, you can begin this recipe the day before. When making pavlova, it’s vital to let the shell cool in the oven for at least six hours. Many choose to simply leave it overnight to avoid the waiting game!
How do you make a pavlova wreath?
Crafting a pavlova wreath is simply a matter of spooning your meringue mixture into a wreath shape. Draw your wreath outline on baking paper before you begin. Once you’ve whipped your meringue into stiff peaks, you should be able to scoop it out — one large spoon at a time — onto the wreath outline. Just be warned not to make it too thin! Use a spatula or butter knife to mould the appearance of texture into your wreath. And there you have it: a Christmas pavlova wreath!
Read the full recipe below for further steps and instructions.
Ingredients
Method
Preheat oven to 130°C fan-forced and grease a large oven tray. Trace a 27cm-diameter circle on a piece of baking paper, then trace a 15.5cm-diameter circle in centre of first circle. Place, pencil side-down, on the tray (this will be the template for the wreath).
For pavlova, whisk egg whites in an electric mixer on medium-high speed until soft peaks form (4 minutes). With motor running, gradually add sugar and whisk until firm and glossy and sugar is dissolved (15 minutes). Fold in lemon juice then fold in cornflour. Spoon out ½ cup meringue in consecutive spoonfuls following the marked outline to form the wreath. Using the back of a spoon, make shallow depressions around the top of the wreath, moving the tip of the spoon around the edge of the wreath, pushing it in and pulling it back to make the pavlova “thorns”. Bake for 10 minutes at 130°C, then reduce oven to 100°C and bake until pavlova is crisp but not coloured (1½ hours). Turn off oven and cool completely with door ajar (for at least 6 hours or overnight).
Meanwhile, temper chocolate for chocolate leaves. Add grated nutmeg to melted tempered chocolate. Paint back of mint leaves with a pastry brush 1mm thick with spiced chocolate. Place on a wire rack, painted-side up, in the refrigerator until set (30 minutes). Once set, gently peel off leaves and refrigerate in an airtight container until required.
To serve, place pavlova on a platter. Spoon swirls of crème fraîche in even portions in the indents around wreath, followed by small spoonfuls of lemon curd. Arrange mango slices on top of wreath and scatter over macadamias. To finish, place mint leaves around wreath and using tweezers carefully place torn sheets of gold leaf, if using.
Before whisking egg whites, wipe bowl and beaters with white vinegar to remove any grease.
Notes
