Pavlova Wreath
Our Pavlova Wreath is bursting with cheerful colours and flavours – perfect for the most wonderful time of the year! To give our home-baked meringue a festive touch, we’ve topped yoghurt and mascarpone with a magical combination of mixed berries. A fruity instant favourite, friends and family will be so impressed they’ll want to eat it every Christmas.
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NutritionPer Serving
- Calories116
- Carbs18g
- Protein2.6g
- Fat3.4g
- Saturates2.2g
- Sugars18g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Bursting with fruity flavours, you can count on our Pavlova Wreath to make your Christmas Day table merrier and brighter. Impressive to look at and even better to eat, we’ve used a few clever swaps to make this slimming-friendly showstopper seem so much more decadent than it is.
Rather than using whipped cream to top our sweet meringue, we’ve whisked together a combination of yoghurt and mascarpone instead (you’d never know the difference!). It’s the perfect creamy base for our luxuriously juicy topping of colourful mixed berries to rest on.
The trick is to let your home-baked meringue rest in the oven for around 2 hours before you decorate it and place it in pride of place at the centre of your Christmas table. While we’ve used a frozen mixture of raspberries and blueberries for the topping (the tartness complements the sweet, baked meringue SO well!), you can use any combination of frozen fruits you’d prefer. You can even use fresh chopped fruits!
What diets is this Pavlova Wreath suitable for?
This Pavlova Wreath recipe is suitable for vegetarian and gluten-free diets.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Pavlova Wreath?
You should be able to find everything that you need for this recipe in your local supermarket.
There are a couple of bits of equipment that might make preparing this Pavlova Wreath even easier, like a sturdy mixing bowl and a reliable whisk.
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We’d recommend using a mixing bowl. One like this from Amazon will do the job!
You’ll also want to use a really good whisk, and it will come in handy next time you bake.
How many calories are in this Pavlova Wreath?
There are 116 calories per portion in this Pavlova Wreath, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Pavlova Wreath is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 150°C and line a baking tray with greaseproof paper.
Step 2
Place the egg whites into a very clean mixing bowl. Make sure there is no egg yolk in the bowl with the egg whites. Start to whisk, using an electric hand whisk until the egg whites form soft peaks.
Step 3
Add the caster sugar, one tablespoon at a time and whisk until fully mixed in. Then sift in the icing sugar and whisk in a little at a time. The egg whites should be stiff and glossy and when you feel the meringue, you should not be able to feel any grittiness as the sugar should be dissolved. If it hasn’t, continue to whisk for another minute.
Step 4
Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.
Step 5
Spoon out the mixture onto the lined baking tray. Form a rough ring shape of around 27cm. Using the back of a spoon, create a small ridge within the ring with raised edges – this will leave a slightly dipped area where your filling will sit.
Step 6
Place into the oven for 20 minutes. After 20 minutes, lower the temperature to 120°C and bake for a further 1 hour. Once the meringue has finished baking, turn the oven off and leave the meringue to cool completely inside the oven for 2 hours.
Step 7
Mix the mascarpone and Greek yoghurt in a bowl, until fully combined. Leave in the fridge until ready to assemble.
Step 8
When the pavlova is completely cool, top with the mascarpone mixture and spoon over the defrosted berries and juice. Serve!
What could I serve with this Pavlova Wreath?
This Pavlova Wreath is the perfect end to any Christmas spread. It will go down a treat after these festive main dishes:
How do you know when Pavlova Wreath is cooked?
After 20 minutes in the oven at 150°C, the Pavlova Wreath will need to be baked for another hour at a lower temperature of 120°C.
Once the Pavlova Wreath has had time to cool inside the oven (this will take around 2 hours), you can begin assembling the mascarpone mixture, defrosted berries and juice on top.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Pavlova Wreath in the fridge?
This Pavlova Wreath is best enjoyed within 4 hours of serving it.
You can keep leftovers of the meringue in an airtight container for up to 3 days or so. Add the mascarpone mixture, berries and juice as and when you are ready to serve.
Can I freeze Pavlova Wreath?
This Pavlova Wreath is not suitable for freezing.
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Pavlova Wreath
Our slimming-friendly Pavlova Wreath is bright, colourful and bursting with mixed berries – perfect for the most wonderful time of the year!
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Prep Time
15 MINS
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Cook Time
1 HR 20
- KCals 116
- Carbs 18G
Instructions
- Preheat the oven to 150°C and line a baking tray with greaseproof paper.
- Place the egg whites into a very clean mixing bowl. Make sure there is no egg yolk in the bowl with the egg whites. Start to whisk, using an electric hand whisk until the egg whites form soft peaks.
- Add the caster sugar, one tablespoon at a time and whisk until fully mixed in. Then sift in the icing sugar and whisk in a little at a time. The egg whites should be stiff and glossy and when you feel the meringue, you should not be able to feel any grittiness as the sugar should be dissolved. If it hasn’t, continue to whisk for another minute.
- Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.
- Spoon out the mixture onto the lined baking tray. Form a rough ring shape of around 27cm. Using the back of a spoon, create a small ridge within the ring with raised edges – this will leave a slightly dipped area where your filling will sit.
- Place into the oven for 20 minutes. After 20 minutes, lower the temperature to 120°C and bake for a further 1 hour. Once the meringue has finished baking, turn the oven off and leave the meringue to cool completely inside the oven for 2 hours.
- Mix the mascarpone and Greek yoghurt in a bowl, until fully combined. Leave in the fridge until ready to assemble.
- When the pavlova is completely cool, top with the mascarpone mixture and spoon over the defrosted berries and juice. Serve!
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