If you like meringue, then you will love making a pavlova. This dessert was created in Australia in honor of the Russian ballerina Anna Pavlova during one of her tours. Pavlova is basically a baked meringue. This is a very simple and easy recipe to make. In fact, every time I have spare egg whites, I make either meringues or pavlovas. And, the kids love it
Why make this Christmas wreath
First and foremost, it’s all about the combination of flavors and textures. The crisp meringue nest provides the perfect contrast to the billowy whipped cream, creating a delightful crunch with every bite. And let’s not forget about the star of the show – the vibrant assortment of fresh fruits. From juicy berries to tangy citrus slices, the burst of fruity flavors adds a refreshing touch that complements the sweetness of the pavlova. But it’s not just about the taste; our recipe was crafted with precision to ensure a visually stunning dessert. The meringue nest is delicately formed, creating an elegant and impressive centerpiece for your holiday table. With its crisp white exterior and the colorful medley of fruits, it’s a feast for the eyes as much as it is for the palate. Furthermore, our guide takes into account the experience and expertise of both seasoned chefs and baking novices. We provide detailed step-by-step instructions, making it easy for anyone to create the perfect pavlova. Even if you’ve never attempted a meringue before, our guide will walk you through the process, ensuring your pavlova turns out absolutely flawless. Lastly, our ultimate Christmas pavlova recipe has been tried and tested, guaranteeing exceptional results. We’ve meticulously refined the ingredients and proportions to achieve the ideal balance of sweetness and texture. This recipe has been a favorite among our team and consistently receives rave reviews from those who have tried it.
Ingredients and substitutes
Egg whites – Use large egg whites at room temperature. Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them. Tip – Cold eggs are easier to separate. So separate them when cold, but let them thaw before using. Sugar – Always use fine-grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect. Apart from that, sugar also stabilizes the egg whites helping them build volume and stay puffed up. How sugar affects baking. Cream of tartar – Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It’s also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and white vinegar are also often used. Cornstarch – Absorbs any excess liquid left in your meringue. As a result, you get a nice crisp outside crust and a soft dry marshmallow on the inside without any weeping.
Step-by-step: How to make a Pavlova Christmas Wreath
Meringue
Preheat the oven to 150 C / 300 F.Note – This temperature will change as soon as you place the pavlova into the oven. Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide draw a circle on the parchment paper. Flip the paper so the pencil side is down. Set aside until ready to use. In the bowl of a stand mixer, with the whisk attachment – add the egg whites and salt. Whip on medium speed almost until soft peaks form. Then, gradually add the sugar, one tablespoon at a time.Pro tip – Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.
When all the sugar has been added – continue to whip the meringue until you have stiff peaks.Pro tip – The meringue should be sticky with stiff peaks but still have a shiny appearance. Switch to a spatula – fold in the vanilla. Then, sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large round piping tip.Pro tip – Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
Pipe big dollops of meringue on the circle template we created. Make sure to pipe on a baking tray. I pipe large dollops around the circle then add more dollops in between, and more dollops over those until I have the size I want.Pro tip – You can make mini pavlovas or meringue kisses with any remaining meringue. Place the pavlovas in the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 130 C / 260 F (DO NOT OPEN THE OVEN DOOR DURING BAKING). Bake for 45 minutes – when the baking time is done do not open the door, let the pavlovas cool inside the oven naturally.Pro tp – You can leave it in the oven for 2 to 3 hours up to 12 hours.
Assemble
Whip the whipping cream with confectioners sugar. And chop the fruits. Use an offset spatula to gently loosen the pavlova from the baking parchment paper. Place the pavlovas on a serving platter or cake board.Pro tip – Once you assemble the wreath, it is too delicate to move around. So, always assemble this on a serving platter. Also, don’t assemble too early as the moisture from the whipping cream will make them soft. Pipe the whipped cream on the wreath. Arrange the fruits of your choice. I’m using sliced strawberries, fresh blueberries, and mint leaves for garnish.
Tips for success
First and foremost, it’s crucial to start with clean and dry utensils. Any grease or moisture can inhibit the meringue from properly forming, resulting in a less-than-ideal texture. So, make sure your mixing bowl and whisk are squeaky clean and completely dry before you begin. Speaking of meringue, another key tip is slowly adding sugar to the egg whites. Adding it gradually allows the sugar to dissolve fully, resulting in a smoother and more stable meringue. Don’t rush this step; take your time as you whisk the mixture until it becomes glossy and holds stiff peaks. When it comes to baking your pavlova, a low and slow approach is best. Preheat your oven to a low temperature, around 275°F (135°C), and bake the pavlova for a longer period of time. This gentle heat will help to slowly dry out the meringue, creating that irresistible combination of crisp exterior and marshmallow-like interior. After baking, it’s crucial to let your pavlova cool completely in the oven. This gradual cooling process helps prevent any cracks or collapses. It may be tempting to rush the cooling process, but resist the urge and let patience be your virtue. Trust us; it will be worth the wait.
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Frequently asked questions
Creative Variations
Flavorful Fruit Combinations: While the classic pavlova is typically adorned with fresh berries, don’t be afraid to experiment with different fruit combinations. For a tropical twist, try topping your pavlova with a medley of mango, pineapple, and passion fruit. If you’re feeling adventurous, consider incorporating unique flavors like kiwi, pomegranate, or even roasted figs for a more decadent take on this dessert. Decadent Chocolate Delights: If you’re a chocolate lover, why not infuse your pavlova with some cocoa goodness? Consider adding a tablespoon of cocoa powder to the meringue mixture before baking. And instead of the traditional fruit topping, opt for rich chocolate ganache or shards of dark chocolate for a delectable contrast to the crisp meringue base. Unconventional Fillings: While whipped cream is the go-to filling for pavlova, there’s no rule saying you can’t mix it up a bit. From tangy lemon curd to velvety mascarpone cheese, there are countless possibilities to explore. For a festive twist, try incorporating crushed candy canes into your whipped cream or adding a hint of cinnamon or nutmeg to your filling for a warm and cozy flavor. Mini Pavlovas: If you’re hosting a Christmas party or simply prefer individual servings, consider making mini pavlovas. Shape the meringue mixture into smaller rounds and bake them for a shorter time to achieve a crisp exterior and marshmallow-like interior. Top each mini pavlova with a variety of fruits or fillings, allowing your guests to customize their own personal dessert. Seasonal Spices: Embrace the flavors of the season by incorporating seasonal spices into your pavlova. Add a teaspoon of gingerbread spice or pumpkin pie spice to the meringue mixture before baking for a festive twist. Pair it with spiced poached pears or caramelized apples for a truly indulgent Christmas dessert.
Creative ways to serve Christmas pavlova
One approach to serving Christmas pavlova is to go for a rustic chic look. Instead of a traditional round shape, consider shaping your pavlova into a wreath. This not only adds a festive touch but also creates a visually stunning centerpiece for your holiday table. Simply pipe the meringue mixture in a circular shape on a baking sheet, leaving a hollow center, and bake as usual. Once cooled, fill the center with whipped cream, and top it with an assortment of fresh berries and mint leaves. The result is a show-stopping dessert that will leave your guests in awe. For a more elegant presentation, try layering your pavlova. Start by spreading a thin layer of whipped cream on a serving platter or cake stand. Carefully place one layer of pavlova on top, followed by another layer of whipped cream and your chosen fruit or filling. Repeat this process until you have a towering pavlova masterpiece. The layers of meringue, cream, and fruit create a beautiful contrast of textures and colors that will be a feast for both the eyes and taste buds. If you want to add a touch of whimsy to your Christmas pavlova, consider turning it into individual servings. Instead of one large pavlova, make smaller meringue nests by piping smaller circles of meringue onto a baking sheet. Once baked and cooled, fill each nest with whipped cream and top with your favorite seasonal fruits, such as sliced strawberries, kiwi, or pomegranate seeds. These individual pavlovas not only look adorable but also make it easier for guests to serve themselves.
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