This Mary Berry Christmas Wreath Pavlova is a crisp and chewy recipe, which is made with fresh berries and pomegranate seeds. It’s a showstopping holiday dessert, perfect for a festive centerpiece that can be made well ahead of time.
Mary Berry Christmas Wreath Pavlova Ingredients
For the Meringue Wreath:
- 6 large egg whites
- 350g (12oz) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
For the Filling and Topping:
- 600ml (1 pint) double cream
- 1 tsp vanilla bean paste
- 50g (2oz) icing sugar, sifted
- 200g (7oz) strawberries, hulled and quartered
- 300g (10½oz) raspberries
- 200g (7oz) blueberries
- 50g (2oz) pomegranate seeds
- A few fresh mint leaves, to decorate (optional)
- Icing sugar, for dusting
How To Make Mary Berry’s Christmas Wreath Pavlova
- Prep the oven and baking sheet: Preheat the oven to 160°C/140°C Fan/Gas 3. Line a large baking sheet with non-stick baking parchment. On the paper, draw a large 30cm (12in) circle, and then draw a 15cm (6in) circle in the center to create a wreath template.
- Whisk the egg whites: In a large, spotlessly clean mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks, like clouds.
- Add sugar and stabilize: Gradually add the caster sugar, a little at a time, while whisking on maximum speed. Continue until the meringue is stiff, glossy, and the sugar has completely dissolved. In a small cup, mix the vinegar and cornflour until smooth, then stir this into the meringue.
- Shape and bake: Spoon the meringue onto the baking parchment between the two circles to create a wreath shape. Use a large spoon to make a shallow trench or channel in the top of the meringue ring, which will hold the cream and fruit later.
- Bake and cool: Place the tray in the oven and immediately reduce the temperature to 140°C/120°C Fan/Gas 1. Bake for 1 hour to 1 hour 15 minutes, until the outside of the meringue is hard but still white. Turn the oven off and leave the pavlova inside for at least an hour, or overnight, to cool and dry out completely.
- Assemble and serve: Just before serving, whip the double cream, vanilla bean paste, and icing sugar together until just stiff. Spoon the cream into the trench in the meringue wreath. Arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top. Decorate with a few mint leaves, if using, and dust with icing sugar.
Recipe Tips
- How to get a perfect meringue? The most important step is to use a spotlessly clean, grease-free bowl and whisk. Any trace of fat (including any egg yolk) will prevent the egg whites from whipping up to their full volume.
- Why did my pavlova weep or get sticky? This usually happens when the sugar has not fully dissolved into the egg whites. To check, rub a small amount of the meringue mixture between your thumb and forefinger; if it feels gritty, you need to continue whisking.
- Can I make this ahead of time? Yes! The unfilled meringue wreath can be made up to a week ahead. Once completely cool, store it in an airtight container in a cool, dry place. Assemble with the cream and fruit just before serving.
- Why did my pavlova crack? Cracks can form if the pavlova cools too quickly. The recipe’s method of leaving it to cool down slowly inside the turned-off oven is the secret to preventing major cracks.
What To Serve With Christmas Wreath Pavlova
This showstopping dessert is a complete centerpiece and needs no accompaniment. It is perfect for finishing a festive meal.
- A glass of sparkling wine or champagne
- A light dessert wine
How To Store Christmas Wreath Pavlova
- Unfilled: The unfilled meringue shell should be stored in a large airtight container at room temperature for up to a week. Do not refrigerate it, as the moisture will make it soft and sticky.
- Filled: Once filled with cream and fruit, a pavlova is best eaten on the same day.
Christmas Wreath Pavlova Nutrition Facts
- Serving Size: 1 slice
- Calories: 420 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While both are made from whipped egg whites and sugar, a classic pavlova has a crisp, dry outer shell and a soft, marshmallow-like interior. This texture is achieved by adding a small amount of acid (like vinegar) and a starch (like cornflour).
Absolutely. While the red berries are very festive for Christmas, you can use any fruit that is in season. Sliced passion fruit, kiwi, and mango would also be delicious.
This is almost always caused by a small amount of fat getting into the egg whites. This could be a tiny speck of yolk from when you separated the eggs, or some grease on your bowl or whisk. Unfortunately, if this happens, you will need to start again with fresh egg whites and clean equipment.
Try More Recipes:
- Mary Berry Apple Crumble Muffins Recipe
- Mary Berry Apple and Raspberry Crumble Recipe
- Mary Berry Apple and Strawberry Crumble Recipe
Mary Berry Christmas Wreath Pavlova Recipe
Description
A showstopping festive dessert with a crisp meringue shell, a soft marshmallowy inside, and a topping of whipped cream and fresh berries.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan. Draw a 30cm circle with a 15cm circle inside it on a sheet of baking parchment to create a wreath template.
- Whisk the egg whites until soft peaks form. Gradually add the caster sugar while whisking on high speed until the meringue is stiff and glossy.
- Stir in a smooth paste of the vinegar and cornflour.
- Spoon the meringue into the wreath shape on the parchment and create a trench in the top.
- Place in the oven and immediately reduce the temperature to 140°C/120°C Fan. Bake for 1 hour 15 minutes.
- Turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
- Just before serving, whip the cream with the vanilla and icing sugar until stiff.
- Spoon the cream into the trench of the cooled meringue and top generously with the fresh fruit.
Notes
- A spotlessly clean bowl is essential for a successful meringue.
- Don’t open the oven door while the pavlova is cooling, as a sudden change in temperature can cause it to crack.
- The unfilled meringue shell can be made well in advance, making it a great stress-free party dessert.
- Be generous with the fruit topping for a truly spectacular centerpiece.
