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Christmas Pavlova Wreath Berry Meringue.

Christmas Pavlova Wreath Berry Meringue Recipe

Angela Milnes
Celebrate the holidays with a show-stopping Christmas Wreath Pavlova Berry Meringue! This festive dessert features a light and airy meringue wreath, topped with whipped cream and an assortment of fresh, juicy berries.
5 from 2 votes
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Prep Time 1 day
Cook Time 2 days
0 minutes
Total Time 3 days
Course Dessert
Cuisine American
Servings 12 Servings
Calories 333 kcal

Ingredients
  

Meringue

  • 8 Large Eggs
  • 1 Teaspoon Cream Of Tartare
  • ¼ Teaspoon Salt

Whipped Topping

  • 3 ½ Cups Powdered Sugar
  • 1 Cup Heavy Cream

Berry Topping

  • 1 Can Whole Berry Cranberry Sauce 14 Oz
  • 2 Cups Fresh Blueberries
  • 1 ½ Cups Fresh Raspberries

Instructions
 

  • Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper. Using two bowls of different sizes, trace a wreath shape onto the parchment paper. Flip the parchment paper so the circle shows through the paper.
  • Separate the egg yolks from the egg whites, discarding the egg yolks or reserving them for another recipe.
  • At medium speed, beat the egg whites with the cream of tartar, and salt until light and foamy. Slowly add the powdered sugar a small scoop at a time and continue beating until all of the sugar is incorporated and the batter forms stiff peaks, about 15 minutes.
  • Place dollops of the meringue around the wreath shape, smoothing very slightly around the top. Place in the oven on the middle rack for 2 hours or until the outside of the meringue is dry. Rest at room temperature until completely cooled.
  • To make the berry topping, fold the blueberries and raspberries into the cranberry sauce. Refrigerate until ready to use.
  • Prepare the whipped topping by beating the heavy cream until soft peaks form.
  • When ready to serve, spoon the whipped topping over the meringue and top with the berry sauce. Garnish with additional berries and mint leaves, if desired.

Notes

This Christmas Wreath Pavlova is best served immediately after assembling. But, it will keep in the fridge for a few hours if you need to.
If you wish to make individual pavlovas just use a spoon to drop the meringue mixture onto the baking sheet in small mounds. Be sure to make a small indentation in the centre of each mound so that the toppings don’t slide off.

Nutrition

Calories: 333kcalCarbohydrates: 56gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 146mgSodium: 104mgPotassium: 118mgFiber: 2gSugar: 50gVitamin A: 506IUVitamin C: 7mgCalcium: 38mgIron: 1mg
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