There is no dessert that sets the Christmas vibe more than this delicious and festive pavlova Christmas wreath. Sweet meringue with a mascarpone cream on top and all kinds of berries. This is the most beautiful Christmas dessert you can put on the table and guess what, it’s actually easy to make!
How to make meringue
If you have never made meringue before, you might think this is a difficult task. Honestly, if you do it right, it’s not difficult at all. There are some classic recipes on this blog in which I advise you to use a hand whisk, but in this recipe, it’s the opposite. Don’t do it to yourself cause there is no ending end you will end up losing feeling in your arms. To make meringue it’s best to use a machine. Either a kitchen aid or just an old-school electric whisk. Another important thing is sugar. In case you wondered if you could use less sugar, this is a big no because sugar helps to get firm peaks. There is no other healthier way, meringue means sugar. But as we only make this dessert once a year, don’t feel bad. In no time the egg whites are stiff and ready to bake in the oven.
What is pavlova?
Pavlova is an incredibly sweet and delicious dessert made from meringue. It’s named after the Russian ballerina star Anna Pavlova. The dessert is said to be made during or after her tour through Australia and New Zealand in the 1920s. Pavlova became a popular dessert and an important part of gastronomy in Australia and New Zealand. Because it’s easy to prepare it is often served at party’s and during the holidays.
Pavlova has a crunchy bite but is soft from the inside. We made a light cream on top without any sugar which makes a great balance. Every bite just melts in the mouth. Once you find out how easy it is to make meringue I am sure you will make this more often!
Pavlova Christmas Wreath
- Kitchen Aid K45SSEWH
- 6 egg whites
- 350 gram sugar
- 1 tsp white wine vinegar
- 1 tsp corn flour
- 350 ml heavy cream
- 250 ml mascarpone
- 1 tsp vanila bean paste
- 700 gram berries of your choice
- mint leaves
- icing sugar
- 3 limes
- Preheat the oven to 160˚C (320F). Draw a 30 cm cirkel on a prachment paper and draw another cirkel inside of 15 cm.
- Place the egg whites in a bowl. Either use the kitchen aid or an electronic hand whisk to beat the egg whites until soft peaks. Add the sugar in batches while whisking on high speed. The peaks should become glossy and more firm.
- In a small cup mix the corn flour with the vinegar and add it to the egg whites.
- Spoon the merengue into the wreath you drew on the paper. Flatten the top so the cream will be placed easily on top. Bake in the oven for 1 hour. Then check how it looks, it should be firm, big, but still white not brown. If needed you can leave it baking for 15 more minutes. Turn the oven off and leave the wreath alone for at least one hour.
- Beat the cream and mascarpone with the vanila the until firm.
- Zest the limes and add a little bit of lime juice and zest to the cream to give it some freshness.
- Spoon the cream on top of the meringue and decorate with the fruits, mint leaves and lemon zest. Finish with icing sugar.