Festive Pavlova Wreath
Recipe type: Dessert
Cuisine: New Zealand
Serves: 10 servings
Pavlova Wreath:
  • 5 egg whites, room temperature
  • A pinch of salt
  • 1-1/4 cup caster (superfine) sugar
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon white or malt vinegar
  • 300ml (10 fl oz) heavy cream
  • Raspberry Coulis (see recipe below)
  • Seasonal fruit to serve (I used fresh strawberries, cherries & blueberries)
For the raspberry coulis:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons white sugar
  • 1 tablespoon orange or lemon juice (or orange liqueur)
  • 2 teaspoons cornflour (cornstarch)
  • 1/2 cup cold water
For the Pavlova Wreath:
  1. Preheat the oven to 120°C (248°F).
  2. Place some baking paper on an oven tray and using a pencil, draw a 24cm (9.5 inch) circle in the middle of it, with a smaller 12cm (4.5 inch) in the middle of that. This will give you the guidelines for your wreath. Turn the baking paper over so the drawn circle is now underneath, but still visible.
  3. Place the egg whites in the bowl of your electric mixer with the pinch of salt and beat the egg whites on moderate speed until they start to hold stiff peaks. A little at a time, add the sugar and keep beating on high until the mixture is very stiff and glossy (this should take around 10 minutes all up). If you rub a little mixture between your fingers, you shouldn’t be able to detect any sugar granules in the mixture once finished.
  4. Sift in the cornflour and add the vinegar and fold with a large metal spoon until combined.
  5. Using a large metal spoon, dollop the mixture onto the baking paper in large dollops (in between the two circles).
  6. Slightly level the top so that it creates a good surface to add the cream later on.
  7. Bake for 2 hours (don't open the oven in that time).
  8. Turn the oven off and let the pavlova cool completely in the oven, oven door closed, for several hours, or overnight.
  9. Transfer the pavlova to a serving plate.
  10. Whisk the cream to a soft peak stage and spread over the pavlova.
  11. Transfer the raspberry coulis (recipe below) to a squeeze bottle and drizzle over as much as you want over top of the cream. Add the berries over top and serve immediately.
For the Raspberry Coulis:
  1. Combine the raspberries, sugar, and orange juice (or lemon juice, or liqueur) in a saucepan.
  2. Whisk the cornflour into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached (the sauce will thicken further as it cools). If it's too thick, simply add a little more water or juice. If it needs it (mine didn’t) puree the sauce in a blender or with a hand-held stick blender. Strain it through a fine sieve.
  3. The sauce will keep in the refrigerator for up to two weeks.
If you make this ahead, store the pavlova (without cream) in an airtight container – it should last for up to about 3 days so long as it’s not too humid. Don’t refrigerate it as it will become soft. However, if you want to store left-over pavlova (with cream), you’ll need to refrigerate it – just eat it as soon as possible.
You can scale the recipe up or down - i.e. 4 eggs with 1 cup caster sugar; 6 eggs with 1.5 cups caster sugar - the cornflour and vinegar amounts remain the same.
You'll find an extensive list of pavlova making tips on my Classic Pavlova recipe page.
Recipe by The Kiwi Cook at https://thekiwicook.com/2015/12/20/festive-pavlova-wreath/