Christmas wreath pavlova
Topped with fresh berries and creamy mascarpone, this festive pav is perfect for Christmas. If you prefer, you can even top with your favourite in-season fruits - mango is always a winner!
- 15 mins preparation
- 1 hr cooking
- 20 mins marinating
- Serves 8
Print
Ingredients
Christmas wreath pavlova
- 4 egg whites
- 3/4 cup caster sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- halved strawberries, blueberries, raspberries, to serve
Mascarpone cream
- 300 millilitre thickened cream
- 1 tablespoon pure icing sugar
- 1 teaspoon vanilla extract
- 250 gram tub mascarpone
Method
Christmas wreath pavlova
- 1Preheat oven to 150°C. Line a round oven tray with baking paper. Mark a 22cm circle on paper.
- 2In a large, clean bowl, beat egg whites until soft peaks form.
- 3Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
- 4Dollop mixture in rounds, close together on tray to form a wreath shape.
- 5Bake 20 minutes. Reduce oven to 120°C. Bake a further 45 minutes. Turn off oven. Allow to pavlova to cool, with the door ajar, to fully dry out.
- 6Meanwhile, to make mascarpone cream; in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
- 7Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar if liked.
Notes
When beating egg whites, bowls and beaters need to be clean and dry for optimum volume.
