- Makes 1
- 1.5 hours
- Difficulty Easy
- 8 Ingredients
Pavlova is such a family favourite at Christmas time. Take your Pavlova to a completely new level this Christmas with this Pavlova Christmas Berry Wreath!
Often pavlova can be tricky to make – all that fuss separating eggs (and making sure there isn’t a speck of yolk to be seen)! And if a little yolk does sneak in, you have to start from scratch all over again.
And getting the amount of sugar exactly perfect is also a trap for pavlova beginners.
Which is why we are now obsessed with Queen’s Meringue and Pavlova Powder Mix. Everything you need is in the packet – all you need to add is water (and a few drops of Queen Vanilla Bean Paste if you love vanilla like we do)!
If you can’t locate the berries we’ve recommended, you really can have some fun on your own. You could do a mix of frozen raspberries, chopped red glace cherries and cranberries or you could combine fresh blueberries, fresh raspberries in a little raspberry jam. And of course what’s a Christmas pavlova without some lovely fresh red cherries (just remember to take out the seeds).
Have a beautifully baked Christmas this year and a Happy New Year. We hope everyone in your home loves this Pavlova Christmas Berry Wreath as much as we do!
Much love from the MoM Team and the team at Queen.
Ingredients (makes 1 Pavlova Christmas Wreath)
- 1 packet (300g) Queen Meringue & Pavlova Powder Mix
- 1/2 cup (125ml) Water
- 1 tsp Queen Vanilla Bean Paste (optional)
- 1/2 cup Pomegranate Arils (seeds)
- 1/2 cup Frozen Raspberries
- 1/2 cup Fresh Red Currants
- 300mL Fresh Cream (for whipping)
- 1/2 cup Fresh Unsalted Pistachios, shelled and roughly chopped
- Preheat oven to 100 degrees celcius.
- Take a large baking tray or a pizza tray is perfect and line with baking paper.
- Place a large dinner plate on the baking paper in the centre of the tray and trace around this with a pencil. FLIP THE PAPER over so that the pencil line is underneath.
- Empty the pack of Queen Meringue and Pavlova Powder Mix into the bowl of a food processor or stand mixer and ensure you have the 'WHISK attachment in place.
- Add 1/2 cup water and mix briefly to combine then allow the mixture to sit for 2 minutes.
- Mix on high speed for 10 minutes, stopping to scrape down the sides of the bowl every so often to ensure mixture is fully incorporated.
- Take a large piping bag with a zig zag wide mouth nozzle and fill with the pavlova mix. Using the pencil line as a guide, create your pavlova wreath by piping small circles side by side.
- Our tip is to start with smaller circles until you have a complete wreath and then go back once you have a full wreath and add more mix to fill it out.
- Place your pavlova into the oven and cook for 1.25 to 1.5 hours. Allow to cool in the oven with the door closed for an hour. Then remove from the oven and sit in a nice, dry spot to cool completely.
- Just before serving whip the cream (add a drop of Queen Vanilla Bean Paste) and using the same piping bag and nozzle, pipe the cream on top of the pavlova.
- Push the thawed raspberries through a fine sieve to create a mixture you can drizzle over the cream. Then top with the pomegranate arils, the red currants and the crushed pistachios.
- Serve immediately on its own or add a little more Christmas Cheer with ice cream and brandy sauce.
This Pavlova Christmas Berry Wreath Recipe is just one recipe in the Queen Christmas Baking Series we've created this year. Why not try the others:
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