Searching for a show-stopping holiday dessert? Then this festive Christmas Pavlova Wreath from Emma Duckworth is your answer. Simple to make and easily made a day or two ahead of time, the crisp meringue, cream, and fresh berries will make everyone happy. This Christmas Pavlova is almost too pretty to eat, but it’s sure to be a crowd pleaser — your guests will dive right in!
What is Pavlova?
Originating in the 1920's, Pavlova is a meringue dessert named after a famous ballerina, Anna Pavlova, who was touring Australia at the time. The meringue replicated the soft white layers of Anna's tutu!
Pavlova is made up predominantly of egg whites and sugar. Once whisked until thick and glossy, the egg whites are baked in a low-temperature oven for an extended time. The result is a meringue with a crisp shell on the outside. The interior is soft and marshmallowy or chewy, depending on how long you bake it. It's sweet and has a divine, melt-in-your-mouth texture. A Pavlova is usually topped with whipped cream and fresh fruit and often drizzled in a coulis or curd. It's light, sweet and absolutely delicious.
Why You'll Love This Recipe
Notes and tips: The meringue base can be made a couple of days beforehand and stored in an airtight container or wrapped several times in cling wrap. Don’t refrigerate. It can be left out at room temperature. Decorate just before serving.
TIP 1: Use a dry, clean bowl to whip the meringue in.
TIP 2: Initially, whip egg whites on medium rather than high speed. This helps create more stability in the meringue.
Tip 3: Check oven temperature. Don't forget to turn the oven temperature down as soon as the meringue goes in.
TIP 4: Don't open the oven door while the pavlova bakes or cools.
Tip 5: Caster sugar is preferable to granulated sugar as it dissolves much quicker into the egg whites. To make your own caster sugar, place granulated sugar into the canister of a food processor, blender or spice grinder. (If using a large food processor, ensure enough sugar to cover the blades.) Then pulse a couple of times until the sugar resembles fine sand. Ensure that you don’t pulse too much otherwise, you’ll turn your sugar into confectioners’ sugar.