Christmas Wreath Pavlova

5 from 1 vote

Christmas Wreath Pavlova with fresh berries, whipped cream, and raspberry coulis. This is the perfect centre to any Christmas dessert table.

Prep Time1

Cook Time1

Cooling Time5

Course: Dessert

Cuisine: American

Servings: people

Calories: 161kcal

Author: Cat Spiller

Equipment

2x large oven trays
3x disposable piping bags

Ingredients

Pavlova

80 g egg whites
160 g castor sugar
2 tsp white vinegar

Raspberry Coulis

300 g raspberries
40 g castor sugar
2 tbsp lemon juice

Whipped Cream

250 ml whipping cream
3 tablespoon icing sugar
1 tsp vanilla extract
Mixed berries, for decorating
Fresh mint, for decorating

Instructions

Pavlova

Set the oven temperature to 100°C (210°F) fan-forced and line two baking trays with parchment paper. Draw two circles onto each sheet of parchment paper using a 20cm (8 inches) cake tin as a guide. Draw two smaller 8cm (3 inches) circles into the bigger circles.
Place the egg whites into a bowl of an electric mixer fitted with a whisk attachment. Beat at a slow speed until lots of bubbles have formed.
Increase the mixer speed to medium-high and whisk until the egg whites are white, frothy, and soft peaks have formed. Add the vinegar while the mixer is running.
With the mixer running at high speed, add the caster sugar one tablespoon at a time. Waiting about 45 seconds between each addition.
Once all the sugar has been added, continue whipping the meringue for an additional 10 minutes at high speed. At this stage, your meringue should have more than doubled in size, and stiff glossy peaks should have formed.
Spoon a third of the mixture into a piping bag. Pipe a flat layer of meringue onto one of the prepared trays following the guide of the circles you have drawn. This will form the base of the wreath.
To create the top of the wreath, use two dessert spoons to form quenelles and position them on the prepared tray to form a circle, using the drawn circle as a guide. Continue until the meringue mixture is finished.
Bake the meringues in a preheated oven for about 1 hour. The meringues are done when they easily lift off of the baking paper. Turn the oven off and allow the bases to cool in the oven overnight. Set aside until ready to assemble.

Raspberry Coulis

In a small saucepan set over medium-high heat, add the fresh raspberries, caster sugar, and lemon juice. Allow the fruit to soften and the sugar to melt.
As the compote cooks, the raspberries will release their water content, which will evaporate, and the filling will thicken. Ensure the raspberry mixture is not sticking to the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help it break down if needed.
Once the purée has thickened, remove the filling from the stovetop and pour it into a small bowl. Allow the mashed raspberry purée to cool to room temperature.

Whipped Cream

Add the cream, icing sugar, and vanilla extract to a bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until the cream thickens. Add the cream to a piping bag and use immediately.

Assembly

Place the bottom meringue base of the Christmas wreath onto a serving plate. Pipe circles of the whipped cream onto the base, covering the entire surface. Pipe dots of the raspberry coulis in between the dollops of whipped cream.
Place the top half of the wreath on top of the piped bottom half. Dust with icing sugar, and top with a variety of fresh berries and sprigs of fresh mint. Serve immediately alongside the extra coulis. Enjoy!

Notes

Ensure the raspberry coulis has cooled completely before using it as the filling. Otheriwise it will melt the cream.
If using one large baking tray for both meringue discs, ensure there is enough space between the discs as the meringues will increase in size when baking.

Nutrition