Topped with fresh berries and creamy mascarpone, this festive pavlova is perfect for Christmas. We’ve used classic berries as the topping for this pavlova wreath, but you could also top it with your favourite in-season fruits – mango is always a winner!
Ingredients
Method
Preheat oven to 150°C. Line a round oven tray with baking paper. Mark a 22cm circle on paper.
In a large, clean bowl, beat egg whites until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
Dollop mixture in rounds, close together on tray to form a wreath shape.
Bake 20 minutes. Reduce oven to 120°C. Bake a further 45 minutes. Turn off oven. Allow to pavlova to cool, with the door ajar, to fully dry out.
Meanwhile, to make mascarpone cream; in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar if liked.
When beating egg whites, bowls and beaters need to be clean and dry for optimum volume.
Test Kitchen tip
Can you make pavlova the day before?
Yes, you can make pavlova two days ahead, then store in an airtight container at room temperature. Leave decorating the pavlova wreath until just before you serve it, or as close to this time as possible.
If you need to prepare it earlier, you may want to refrigerate it to keep the cream and fruit fresh. Keep in mind that moisture (and humidity) are pavlova’s enemy, so refrigeration could cause it to ‘weep’ sugar syrup. If that happens, just pat dry the areas and adjust the decorative elements as needed.
Want to perfect your pavlova-making skills? Check out our top tips on how to make pavlova, including solutions to common problems.
