Christmas pavlova wreath

Prep: 30 mins
Cook: 100 mins
Christmas pavlova wreath
Stunning meringue based dessert which is a perfect Christmas dessert.

6 egg whites

300g caster sugar

1 tsp cornflour

1½ tsp white wine vingar

Chocolate sauce

100g dark chocolate

100ml double cream

2 tbsp butter

5 tbsp golden syrup

100g caster sugar

Vanilla cream

300ml double cream

3 tbsp caster sugar

1 tsp vanilla extract


100g redcurrants

100g blueberries

100g raspberries

Preheat the oven to 140°C/280°F/Gas 1.

Line a baking tray with baking paper and trace a 25cm round.

Whisk together egg whites and caster sugar until soft peaks are formed.

Add 1 tsp cornflour and 1½ tsp white wine vinegar and continue whisking until stiff peaks are formed.

Spoon the meringue mix onto the paper following the line of the circle.

Place into the oven and cook for 1½ hours.

Switch the oven off and leave pavlova in the oven to cool completely overnight.

To make the chocolate sauce, place dark chocolate, double cream, butter, golden syrup and caster sugar into a small saucepan.

Heat gently over a low heat until melted.

To make the vanilla cream, whisk together the double cream, caster sugar and vanilla extract.

Spread the vanilla cream on top of the pavlova with a palette knife.

Scatter the berries on top and drizzle with chocolate sauce.


Preparation Time
30 minutes

Cooking Time
100 minutes

Main ingredients
Dairy, Chocolate, Fruit, Eggs, Sugar

Recipe Type

Special Info
Gluten free, Vegetarian

Level of Difficulty
Moderately Easy

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