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Mary Berry Christmas Wreath Pavlova Recipe

Mary Berry Christmas Wreath Pavlova Recipe

Mary Berry's Christmas wreath pavlova is a showstopping ring of crisp meringue, whipped cream, and jewel-bright winter fruits.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Servings: 10 Portions
Course: Dessert
Cuisine: British
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Meringue Wreath:
  • 6 large egg whites room temperature
  • 350 g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Whipped Cream:
  • 500 ml double cream cold
  • 2 tbsp icing sugar sifted
  • 1 tsp vanilla extract
  • Christmas Decoration:
  • 150 g fresh or frozen cranberries
  • Seeds of 1 large pomegranate
  • 150 g redcurrants
  • 2 kiwi fruits peeled and sliced
  • Fresh rosemary sprigs
  • Fresh bay leaves optional
  • 2 tbsp icing sugar for dusting
  • Sugared cranberries optional

Method
 

  1. Preheat oven to 130°C / 110°C fan / Gas ½. Draw a 25cm outer circle and 12cm inner circle on baking parchment — flip over. Place on a large baking tray.
  2. Wipe bowl and whisk with white wine vinegar. Whisk egg whites and salt to stiff glossy peaks.
  3. Add caster sugar 1 tablespoon at a time — 8–10 minutes total. Meringue should be very thick, glossy, and smooth with no grittiness.
  4. Fold in cornflour, vinegar, and vanilla with 4–5 gentle folds.
  5. Spoon meringue onto parchment ring. Build outer edge slightly higher than centre. Shape into an even ring approximately 8–10cm wide and 6cm tall.
  6. Bake 1 hour to 1 hour 15 minutes until dry and set on the outside. Turn oven off. Leave inside to cool completely — overnight ideal.
  7. Transfer cooled meringue ring to serving plate. Whip cream, icing sugar, and vanilla to soft peaks. Spoon generously over the ring.
  8. Tuck rosemary sprigs into cream throughout the ring. Scatter pomegranate seeds, cranberries, redcurrants, and kiwi slices generously. Add bay leaves. Dust with icing sugar. Serve immediately or refrigerate up to 1 hour.

Notes

Make the meringue the day before — it improves overnight in the turned-off oven.
Draw ring guides on parchment before starting — outer 25cm, inner 12cm.
Build outer edge of ring higher than the centre to hold cream and fruit.
Use fresh rosemary sprigs generously — they are what make it look like a wreath.
Do not assemble more than 1 hour before serving.
Transport unassembled and decorate at the destination.
Undecorated meringue stores at room temperature for up to 2 days.
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