Christmas Pavlova wreath

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Add 6 egg whites to a stand mixer with a good pinch of salt.

Whip the egg whites until they reach silky firm peaks.

Gradually add castor sugar, about a tablespoon or two at a time, until dissolved.

Prepare a piping bag and fill it with about a quarter of the meringue.

Pipe two very thin layers of meringue around the printed circles of a molx baking sheet.

Smooth the meringue with a spatula, building it nice and high and flattening the top slightly.

Preheat the oven to 150°C, then place the meringue in the oven and immediately reduce the temperature to 120°C.

Bake for about 1.5 hours, then turn off the oven and leave the pavlova in the oven until completely cooled, preferably overnight.

Once cooled, spoon whipped cream over the pavlova, spreading it nicely to cover any imperfections.

Transfer the pavlova to a serving tray carefully.

Decorate with strawberries, cherries, and raspberries, tearing larger berries to show their centers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens