Mary Berry Christmas Pavlova Wreath Recipe

This crisp and marshmallowy Mary Berry Christmas Pavlova Wreath is made with six egg whites, double cream, and fresh winter berries, ready in just over an hour excluding cooling time. The glossy white peaks transform into a showstopping festive centerpiece once you pile the ruby-red fruit onto the ring. I find this method foolproof for achieving that perfect chewy center that makes a pavlova so special.

What I Learned Making This

I learned that the cooling process is just as critical as the baking time for this dessert. Rushing to remove the tray from the oven almost always results in a cracked, collapsed shell that lacks the structural integrity to hold the cream.

Another lesson was ensuring the sugar is completely dissolved before stopping the mixer. If you can still feel gritty grains when you rub the meringue between your fingers, it will likely weep during baking, so I now take my time adding the sugar very slowly.

Jump to Recipe

Mary Berry Christmas Pavlova Wreath Ingredients

• For the Meringue:
• 6 large egg whites
• 350g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• For the Filling:
• 600ml double cream
• 1 tsp vanilla bean paste (or extract)
• 50g icing sugar, sifted
• 300g raspberries
• 200g strawberries, hulled and quartered
• 200g blueberries
• 50g pomegranate seeds
• Fresh mint leaves, for decoration
• Extra icing sugar, for dusting

How To Make Mary Berry Christmas Pavlova Wreath

1. Prepare the Tray: Preheat your oven to 160°C (140°C fan). Line a large flat baking sheet with non-stick baking parchment. Draw a 30cm circle on the paper, then draw a 15cm circle inside it to create a ring template, flipping the paper over so the ink doesn’t touch the food.
2. Whisk the Whites: Place the egg whites into a spotlessly clean, grease-free mixing bowl. Whisk with an electric mixer on full speed until they look like fluffy clouds and hold stiff peaks.
3. Add the Sugar: Gradually add the caster sugar one tablespoon at a time, whisking constantly on maximum speed. Continue whisking until the mixture is thick, stiff, and glossy, ensuring the sugar has fully dissolved.
4. Add Stabilizers: In a small cup, mix the white wine vinegar and cornflour until smooth. Pour this into the meringue bowl and briefly fold it in with a large metal spoon until just combined.
5. Shape the Wreath: Spoon the meringue onto the parchment between the two drawn circles. Use the back of a spoon to create a shallow trench or nest along the center of the ring to hold the cream later, swirling the edges to create peaks.
6. Bake and Cool: Slide the tray into the oven and immediately reduce the temperature to 140°C (120°C fan). Bake for 1 hour to 1 hour 15 minutes until the outside is crisp but still pale. Turn the oven off and leave the pavlova inside for at least 1 hour (or overnight) to cool and dry out completely.
7. Decorate: To serve, whip the double cream, vanilla, and icing sugar until it holds soft peaks. Spoon the cream into the trench of the meringue, arrange the fruit and pomegranate seeds on top, scatter with mint leaves, and dust with icing sugar.

Recipe Tips

• Clean Equipment: Even a tiny trace of grease or egg yolk can stop your whites from whisking properly. Wipe your bowl and whisk with a little lemon juice and paper towel before starting.
• Don’t Rush the Sugar: Adding the sugar too quickly causes the meringue to lose volume and weep. Add it gradually and whisk thoroughly between additions.
• Oven Temperature: The initial higher heat helps set the shape, while the lower temperature dries it out. Don’t skip the step of turning the oven down immediately after putting the tray in.
• Removal Strategy: The meringue is fragile. Lift the parchment paper onto a serving platter and then carefully tear or slide the paper away from underneath.

What To Serve With Mary Berry Christmas Pavlova Wreath

This dessert is quite rich due to the cream and sugar, so it pairs best with a sharp fruit coulis made from raspberries or passion fruit to cut through the sweetness. A glass of chilled dessert wine or prosecco also complements the festive nature of the dish perfectly.

How To Store

Once filled with cream and fruit, the pavlova should be eaten within 2 hours as the moisture will soften the meringue. The unfilled baked meringue shell can be stored in a large airtight container for up to 2 weeks or frozen for up to one month.

FAQs

• Why did my pavlova crack?
  Cracks often happen if the oven cools down too quickly. Leaving the meringue in the turned-off oven allows it to cool gradually, preventing thermal shock.
• Can I use frozen fruit?
  It is best to use fresh fruit for the topping. Frozen fruit releases too much liquid as it thaws, which will dissolve the meringue and make the cream runny.
• Can I make the meringue ahead of time?
  Yes, the meringue shell is perfect for making ahead. Bake it up to a week in advance and store it in a cool, dry place wrapped carefully in foil or in an airtight box.
• Why is my meringue brown?
  If the oven is too hot, the sugar will caramelize. Ensure you turn the temperature down immediately after placing the tray inside, and check your oven temperature with a separate thermometer if unsure.

Nutrition

• Calories: 395 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 45mg
• Total Carbohydrate: 42g
• Protein: 3g

Try More Recipes:

• Mary Berry Cupcakes Recipe
• Mary Berry Pancakes Recipe
• Mary Berry Chocolate Yoghurt Cake Recipe