Description
A light and elegant Pavlova Wreath featuring a crisp meringue base topped with whipped cream and an assortment of fresh fruits, garnished with mint leaves. Perfect for a festive dessert or special occasion.
Ingredients
Scale
Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar (super fine)
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
Topping
- 1 cup heavy cream
- 2 cups mixed fresh fruits (berries, kiwi, or passionfruit)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper to prevent sticking.
- Beat Egg Whites: In a clean bowl, beat the room temperature egg whites on medium speed until soft peaks form, then gradually add the granulated sugar while continuing to whip until the mixture is glossy and stiff peaks form.
- Fold in Vinegar and Vanilla: Gently fold in the white vinegar and pure vanilla extract to the meringue mixture to stabilize and flavor it.
- Shape the Meringue: Spoon the meringue mixture onto the prepared baking sheet in a circular wreath shape, creating swirls or peaks for added texture and visual appeal.
- Bake the Meringue: Bake the meringue in the preheated oven for about 1 hour. After baking, turn off the oven and allow the meringue to cool inside with the oven door slightly ajar for gentle drying and to prevent cracking.
- Add Toppings: Once completely cooled, top the meringue wreath with whipped heavy cream and arrange the mixed fresh fruits over the cream. Garnish with fresh mint leaves before serving to add freshness and color.
Notes
- Make sure the egg whites are at room temperature to achieve maximum volume when whipping.
- Use super fine sugar to help the sugar dissolve quickly and create a smooth meringue.
- The vinegar helps stabilize the meringue, ensuring it holds its shape while baking.
- Allow the meringue to cool slowly in the oven to prevent cracking.
- Fresh fruits can be varied to use seasonal or preferred options for garnish.
