# Pavlova wreath

A beautiful centre piece with a tried and tested flavour combo.

- Servings: 10 servings
- Total time: 105 min
- Category: Drink
- Language: en

## Ingredients

- 6 medium egg whites
- 250 g caster (super-fine) sugar
- 1 tsp cornflour
- 0.5 tsp vanilla extract
- 1 tsp apple cider vinegar
- 500 ml / 2 cups double/ heavy whipping cream
- 200 g / 1 1/2 cups frozen raspberries
- 1 tsp lemon juice
- 1 tbsp sugar
- 2 handfuls fresh raspberries
- cherries to decorate
- 1 2 tsp icing sugar

## Instructions

1. Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
2. Add egg whites and caster sugar to a standing mixer and mix on high.
3. Set a timer for 10 minutes.
4. Scrape down the sides of your bowl about 5 minutes in.
5. Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
6. Add cornflour, vanilla extract and apple cider vinegar.
7. Mix again for 30 seconds until all combined.
8. Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
9. Place in the oven for 1 hr 45 mins.
10. Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
11. Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
12. Then turn off the heat and blend the sauce.
13. When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
14. Serve.

## Equipment

- standing mixer
- large piping bag
- baking paper lined tray
- oven
- saucepan

## Tips

- Be careful to remove all egg yolk from egg whites.
- If 10 minutes isn’t enough for meringue to form firm peaks, keep mixing for another minute or so.
- When cooling the pavlova, don’t open the oven door.
- For ideal cooling, leave the pavlova in the turned off oven overnight.

## Source

- Original video: https://www.instagram.com/reel/DSlJYEqjMsW/?igsh=MXA3eXk2MWlwdmVudQ==
- Recipe page: https://www.cliprecipe.com/recipe/27a6d6b8-0bb2-4bc4-90d1-184979436361
- Extracted: 2025-12-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt