Pavlova Wreath

My signature easy pavlova wreath recipe adds an elegant look to the traditional pavlova. It features a crisp meringue shell topped with fluffy homemade whipped cream, fresh fruit, and mint leaves as a refreshing garnish. Did you know that pavlova is naturally gluten-free?

This isn't just any other pavlova recipe. In my beginner-friendly recipe, you'll find my foolproof techniques and expert tips that guarantee a flawless result every time. No more sad, browned, or cracked pavlova!

Best Pavlova Wreath Recipe

If you thought my pavlova cake was to die for, you're also going to love this pavlova wreath recipe! This simple variation is created using the same foolproof technique, resulting in a beautiful and versatile dessert that you can customize for any celebration. 

This pavlova wreath recipe isn't just traditional, it's backed by my years of experience as a professional baker and recipe creator. I've created for you a foolproof tutorial loaded with expert tips and detailed troubleshooting advice to help you avoid common pitfalls, such as cracks, browning, or a flat, lifeless meringue. With my proven techniques, you'll achieve a perfectly crisp shell and a fluffy, marshmallowy interior every single time.

Katalin's Take On What Is The Secret Of a Good Pavlova

As explained in my strawberry pavlova cake recipe, achieving a good pavlova isn't complicated and doesn't require a lot of time. However, it does require precision, attention to detail, and some practice. 

Because meringue is mainly made from egg whites and sugar, getting the meringue whipping part right is key. Even just the smallest amount of fat can prevent it from whipping up properly. Separating the eggs will be one of the most crucial steps to ensure that no yolk gets mixed in. I find that using fresh whole eggs and separating them myself gives better results than using pre-separated egg whites from a carton. It's also best to use room-temperature egg whites rather than straight from the fridge.

A bit of acid (i.e., cream of tartar or a few drops of lemon juice or vinegar) is necessary for stabilization, as is a slow speed when whipping together the egg whites and sugar.

Finally, the correct oven temperature, timing, and cooling technique are critical to achieving the perfect crisp outer shell and soft center without cracks. We'll dive into all of these things even more in the recipe!

Prepare The Meringue Base For The Pavlova

Your egg whites should be at room temperature before you begin. To do so quickly, you can stick the whole egg in a bowl of warm water for 5-10 minutes.

Preheat your oven to 195°F (90°C) without the fan and line a baking sheet with parchment paper. Have your digital oven thermometer ready if you have one, since an accurate temperature can make a significant difference in the final result.

You'll need an acidic ingredient such as cream of tartar, lemon juice, or vinegar to help stabilize the egg whites. Cream of tartar works well when added at the start while whisking the room-temperature egg whites on low speed. If you're using lemon juice or vinegar, wait until the egg whites turn foamy before adding it in.

Next, begin adding superfine sugar one tablespoon at a time while increasing the mixer speed to medium-high. This will take some patience, but it's a crucial step in the recipe.

After you've added all the sugar, continue whipping the meringue on high speed until it is thick, glossy, and stiff peaks form. You can test its doneness by rubbing a bit between your fingers. If it still feels gritty, continue whipping until the sugar has fully dissolved. Don't overwhip, or the meringue could end up lumpy and unstable.

Next, add the vanilla extract and salt and whip it for a few seconds.

Finally, use a rubber spatula to gently fold in the cornstarch, taking care not to deflate the meringue.

Pipe the Meringue & Bake Pavlova Wreath Like a Pro

Spoon or pipe the meringue onto your prepared baking tray, forming an 8-inch (20 cm) circle in a wreath shape. You can also make other shapes, such as mini wreaths or a heart!

Bake at 195°F (90°C) for approximately 2 hours. Check on it around the 90-minute mark to make sure it is cooking at the right speed. When done, the surface should feel dry to the touch.

Once finished, turn off the oven, prop the door open slightly, and let the pavlova cool completely in the oven for a few hours. The slow cooling will help prevent it from cracking.

Fill It and Decorate

Before preparing the filling, make sure your heavy cream is very cold. Otherwise, it will not hold its structure as well. It also helps to sift the powdered sugar to remove any unwanted lumps.

Just before serving, whip together the heavy cream and sifted powdered sugar until soft peaks form. Then, add the vanilla extract and continue whipping until the mixture becomes light, fluffy, and pipeable.

Spoon or pipe the filling onto the cooled, baked meringue (it should be nice and crisp), and top it with your favorite fresh fruits. Add fresh herbs, such as mint or rosemary, and a dusting of powdered sugar for a finishing touch!

Here Is How You Store an Undecorated Pavlova vs. Decorated Pavlova

You can store an undecorated wreath in an airtight container at room temperature for up to two days. Make sure it is in a cool, dry area, but do not refrigerate it (the moisture will ruin the crispiness and make it sticky and soggy). Or, freeze it by wrapping it in foil and storing it in an airtight container. However, once defrosted, it will not be as crisp as it would be if baked fresh.

Once fully assembled and decorated, it is best to enjoy it immediately. You can store leftovers covered in the fridge for up to one day. Any longer, and the meringue will soften and lose its signature crunch.

Try Some Other Fillings

Pavlova wreaths are incredibly versatile and easy to customize for any occasion or season:

Add a layer of fruity flavor by topping with my lemon curd, mango curd, strawberry compote, or blueberry filling under the whipped cream.

You can use chocolate ganache or caramel filling as a layer, but I recommend using only a small amount, as it will make the pavlova extremely sweet.

For a summer pavlova, use fresh fruits such as strawberries, blueberries, raspberries, peaches, or kiwi. For a tropical touch, use pineapple and mango, accompanied by a sprinkle of coconut flakes or lime zest. 

In the fall, apples, pears, and figs work beautifully. In the winter, you can make a Christmas pavlova wreath or pavlova Christmas tree with pomegranate seeds, orange segments, or fresh cranberry sauce. Add some toasted almonds or walnuts for texture, and sprinkle in a bit of cinnamon or cardamom into the whipped cream for added warmth.

Add a bit of powdered or gel food coloring to give your pavlova wreath a beautiful color!

Do Not Substitute The Ingredients

Unlike other recipes, pavlova requires just a few basic ingredients, and unfortunately, substitutions don't work.

If you don't have superfine sugar, you can pulse regular granulated sugar in a food processor or blender to make it finer, but be careful not to process it to the point where it turns into powdered sugar (which doesn't work in this recipe). Although aquafaba is sometimes used as a vegan egg white substitute, using it here would likely require completely reformulating the recipe.

Troubleshooting

The meringue is not whipping up: It could be due to traces of fat in your egg whites or on your mixing tools. Even a small amount of leftover yolk or ingredient residue from previous recipes can impact the outcome.

The meringue is cracked or split: Double-check your ingredient measurements, as getting the correct ratios is key. Cracks can also occur if your oven is too hot or if the meringue hasn't dried out completely before cooling. Adding an acidic ingredient helps to prevent cracks.

The meringue is turning brown: That usually means your oven temperature is too high. This is why an oven thermometer is important!

Expert Tips For Making Pavlova Wreath

1. Use high-quality ingredients for the best results. Using 36% heavy cream or heavy whipping cream, along with pure vanilla extract (never imitation), can make a significant difference.
2. Since egg sizes vary, weigh your egg whites to ensure the correct ratio of sugar to egg whites.
3. Before starting, wipe all mixing tools and bowls with a paper towel dampened with a small amount of vinegar to remove any traces of fat.
4. Adding a bit of cornstarch helps create that signature soft, marshmallow-like center, so don't skip it!
5. Avoid baking anything else in the oven at the same time. The extra steam can ruin the texture of your pavlova.

Useful Equipment

Use a digital scale to measure ingredients accurately. A digital oven thermometer is recommended to ensure the correct temperature.

Although a stand mixer with a whisk attachment is ideal, a hand whisk will also work just fine.

To shape the meringue, you can use a large spoon, rubber spatula, or a piping bag without the tip.

Try Some Of My Other Dessert Recipes

If you enjoyed making this pavlova wreath, make sure to check out these other delicious desserts:

• Profiteroles
• Baklava Cheesecake
• German Bee Sting Cake
• Strawberry Charlotte Cake
• Lemonade Bundt Cake
• Star Bread

And for more impressive desserts perfect for special occasions, check out my roundup of the 50+ Best Unique Desserts.

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