A delicate and crunchy shell with a marshmallowy center, this Pavlova Wreath with Almond Cream and Raspberries is the most beautiful holiday dessert you’ll ever make!
This post is sponsored by C&H® Sugar. All opinions are my own.
What is Pavlova?
A melt-in-your-mouth large meringue cake named after Russian ballerina Anna Pavlova, made with whipped egg whites and sugar.
If you’ve never tried it, you sure are missing out! It has a crunchy and crisp crust and a light and chewy, marshmallow-like center, usually topped with cream and fruits. It may look difficult but it’s actually a pretty simple recipe made with a few key ingredients.
Speaking of ingredients, I partnered with C&H® Sugar to bring you this recipe! C&H® Sugar is my go-to brand whenever I need sugar, which is pretty often! I used C&H® Confectioners Sugar to make the almond infused whipped cream. It’s a very fine, powdered sugar with exceptionally smooth texture. It’s perfect for making frostings, glazes, and for stabilizing whipped cream because it contains cornstarch.
Ingredients for Pavlova Wreath with Almond Cream & Raspberries
For the pavlova wreath recipe you’re going to need 5 ingredients:
- Egg whites: the base of the pavlova! beaten to stiff peaks, the key is using room temperature egg white.
- C&H® Granulated Sugar: sugar gives pavlovas their crisp texture and helps stabilize the eggs as it bakes in the oven, preventing them from collapsing.
- Cornstarch: helps create that chewy center!
- Distilled White Vinegar: Adding an acidic ingredient also stabilizes the egg whites and can prevent splits and cracks.
- Vanilla Extract: for flavor!
You can serve the pavlova as is, but for a showstopper dessert I like to add almond cream and fruits!
For the Almond Cream, you’re going to need:
- Heavy Whipping Cream
- C&H® Confectioners Sugar
- Almond Extract
WATCH HOW TO MAKE THIS PAVLOVA WREATH HERE:
Best Toppings for Pavlova Wreath
Since it’s a holiday dessert, I like to use to holiday colors like red, white and green. For this recipe I chose:
- Raspberries
- Pomegranate Arils
- Mint Leave
Other Topping Ideas:
- Strawberries
- Figs
- Toffee
- Chocolate
- Oranges
- Dust with C&H® Confectioners Sugar.
Tips for Making Pavlova Wreath
- Use fresh eggs that are room temperature. It’s easier to separate the egg whites from the yolk while cold, but leave on the counter for at least an hour before whisking.
- Make sure your bowls and whisk are completely clean. Any traces of oil or fat could affect how your egg whites will whip up.
- Use extra fine granulated sugar will help create a chewier center and prevent gritty texture.
- Be patient! Beating egg whites until stiff peaks form can take some time, but it’ll be worth the wait!
- Beat the whites until soft peaks form, then add the sugar in small increments and increase speed to max.
- Let the pavlova cool completely in the oven (to prevent cracks) and before adding the whipped cream and fruits, otherwise it will collapse.
- You can make the wreath ahead of time, but store covered in a cool dry place or an air-tight container.
To Make the Almond Cream:
Whisk heavy cream, C&H® Confectioners Sugar and Almond extract until stiff peaks form. Refrigerate until ready to serve.
Shaping Pavlova into a Wreath
Trace a 9-inch circle on parchment paper using a pencil, and then trace a 6-inch circle in the center. of the larger circle. Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.
For more Holiday recipes, check out :
- How to Make a Croquembouche
- How to Make a Cookie tree
- Mexican Hot Chocolate Cupcakes with Peppermint Frosting
- Winter English Toffee Pavlova
- Modern Fruit Cake
Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!
Happy Baking!
Print
Pavlova Wreath with Almond Cream and Raspberries
A delicate and crunchy shell with a marshmallowy center, this Pavlova Wreath with Almond Cream and Raspberries is the most beautiful holiday dessert you’ll ever make!
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Ingredients
For the Pavlova
- 7 large egg whites, room temperature
- 2 cups C&H® Granulated Sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tsp distilled white vinegar
For the Almond Cream
- 1 1/2 cups heavy whipping cream
- 1/2 cup C&H® Confectioners Sugar
- 1 tsp almond extract
To Serve
- 1 cup fresh raspberries
- 1/2 cup pomegranate arils
- Mint leaves
Instructions
For the Pavlova
- Preheat the oven to 250ºF. Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment using a pencil, and then trace a 6-inch circle in the center. of the larger circle. Set aside.
- In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes.
- Add in the sugar a little bit at a time, continue whisking until stiff peaks form. This takes between 5-8 minutes on high speed.
- Add in the cornstarch, vinegar and vanilla extract, beat until fully combined.
- Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.
- Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in oven for at least an hour.
For the Almond Cream
- In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, confectioners sugar and almond cream until stiff peaks form. Refrigerate until ready to use.
To Serve
- Spread the almond cream on top of the pavlova, top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some confectioners sugar and enjoy!
Notes
*Pavlova can be made ahead a couple of days. Store in a cool dry place, completely covered or in a large air-tight container. Add the cream and toppings when ready to serve.
C&H® Sugar is available in stores nationwide and online at chsugar.com
- Prep Time: 25 minutes
- Cook Time: 75 min
- Category: Dessert
Keywords: pavlova, pavlova wreath, meringue
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This is so perfect! And the recipe looks easy to make. I’ll be trying this one out this Christmas Eve! Thank you for your beautiful work❤️
★★★★★
Hope you love it!
Thank you Rosana for this wonderful recipe.
It is the best Pavlova I have made.
Of course, I will not compete with your presentation skills, but I am working on them.
The explanations are wonderful and you make the process very easy to follow.
★★★★★
Thank you so much!
It looks amazing . Thank you for sharing all the tips for the recipe. But what’s the trick for the pavlova to stay white ? Mine is turning off-white…
Your oven temp might be too high. I’d suggest using an oven thermometer to get the correct temperature, most ovens are off!
thankyou for your recipe, made it christmas eve it was perfect
★★★★★
You are such a rockstar! I am so proud of all you have built!!
Thank you so much!!
I made a very similar one for Christmas this year for the first time. It was awesome, a beautiful centerpiece and it lasted several days. Mine did not have the almond cream but I will do that next time
★★★★★
Gotta try the almond cream! It’s delish!!
I had never made this before, but it was so yummy it will become a regular for the holidays!!! Silly question… how do you transfer it without having it crack like crazy?!? The cream covers some of my sins, but not all of them 😅
★★★★★
Some cracks are expected, however if it’s cracking too much make sure you wait for it to cool completely!
Oh my gosh! This was my first time ever making a Pavlova and it turned out amazing! I halved the recipe to test it first LOL and even then it was a very generous size! (there are only 2 people in my house). I followed the directions exactly as written and had no issues with cracks. I will definitely be making this for Chrismtas! (full size and all!) thank you for sharing.
★★★★★
I’m so happy you liked it!
I’ve got it in the oven now! Can’t wait to try it with our friends tonight!
This was my fist time making Pavlova and it was part of our Christmas celebration yesterday. I followed the recipe exact and it turned out perfect! The meringue is light and pillowy while the almond cream is a nice contrast to the tart pomegranate and raspberries. The fresh mint leaves were so aromatic, plus it looks so festive!
Cheers from 🇨🇦
★★★★★
This was a huge hit! Made it at Christmas and then again last night for New Year’s. I was able to make the cream using Country Crock Plant Cream so I could eat it too, it was delicious!!
★★★★★