Pavlova Wreath with Berries
A light, airy Pavlova wreath topped with whipped cream and vibrant fresh berries—perfect for festive tables or elegant summer desserts.
Ingredients
For the Meringue Base:
- 4 large egg whites room temperature
- 200 g 1 cup caster sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch cornflour
- 1 tsp vanilla extract
For the Toppings:
- 250 ml 1 cup heavy whipping cream (chilled)
- 1 –2 tbsp powdered sugar optional, for sweetening the cream
- 1/2 tsp vanilla extract
- 200 –250 g about 2 cups fresh mixed berries (e.g., strawberries, raspberries, blueberries, blackberries)
- Fresh mint leaves optional, for garnish
- Powdered sugar for dusting
Instructions
Step 1: Whip the Perfect Meringue
- Beat egg whites until foamy, gradually adding sugar until stiff peaks form. Fold in cornstarch and vinegar for stability and a glossy finish.
Step 2: Shape the Wreath
- Use parchment paper with a drawn circle as a guide. Pipe or spoon the meringue into a wreath shape, smoothing the surface and creating a center well.
Step 3: Bake at Low Temperature
- Bake at 250°F (120°C) for 1.5–2 hours until crisp outside and soft inside. Cool slowly in the oven with the door ajar to prevent cracks.
Step 4: Whip and Spread Cream
- Beat heavy cream with sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the cooled meringue.
Step 5: Decorate with Fresh Berries
- Arrange fresh berries artistically on the cream. Garnish with mint, edible flowers, and a dusting of powdered sugar for a festive finish.
Notes
- Make-Ahead Tip: Bake the meringue a day in advance and store in an airtight container. Add toppings just before serving.
- Berry Options: Use a mix of strawberries, blueberries, raspberries, or even pomegranate seeds for color and contrast.
- Cream Variation: Flavor the whipped cream with a touch of lemon zest or almond extract for a unique twist.
- Presentation Tip: Garnish with edible flowers or mint leaves to make the wreath truly festive.