Christmas pavlova wreath

A spectacular and mouth watering centrepiece! This Christmas Pavlova wreath is as stunning on the eye as it is delicious, fresh and fruity. Surprisingly it’s rather simple to make for such a grand statement!

  • Cook Time

    1.5 Hours
  • Serves

    6-8 People


  • 6 egg whites, at room temperature
  • pinch of salt
  • 1½ cups castor sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white-wine vinegar
  • 1 teaspoon vanilla essence

to serve

  •  1¼ cups whipping cream
  • 1 punnet strawberries, cut in half with the green hulls still attached
  • 1 punnet raspberries
  • 1 handful cherries (optional)
  • ½ cup mint leaves, washed

You'll Need

  • Multix Bake
  • Multix Piping Bag


  1. Preheat oven to 150°C.
  2. On your Multix Bake paper, mark two rings sized 26cm and 10cm and this will be used as a stencil later. Line a large baking tray the marked bake paper making sure the marked circles are in the centre. Whisk egg whites and salt until satiny peaks form. Whisk in sugar, 2 tablespoons at a time, until meringue is stiff, shiny and the sugar is totally dissolved. Sprinkle over cornflour, vinegar and vanilla and whisk for a few seconds until fully combined.
  3. Cut the end off a Multix Piping Bag and place about a ¼ of the meringue mix in the bag. Pipe a line of the meringue round to outside of both rings (to form a guide for the rest of the wreath). Spoon the rest of the mixture round the ring and use either a spatula or spoon to flatten off the top slightly and to make a attractive pattern.
  4. Place in oven, immediately reduce heat to 120°C and cook for 1 hour and 30 minutes. Turn off oven and leave Pavlova in it to cool completely. Taking care not to break it, transfer the pavlova onto a large serving plate, pile the cream around the top of the wreath, arrange the raspberries, strawberries and mint leaves in a decorative pattern. Chill until your ready to serve.