Christmas Meringue Wreath

This makes a beautiful centre piece and will give the artist in you an opportunity to have fun.

Christmas Meringue Wreath
PREP TIME 25 mins COOK TIME 2 hours MAKES 6 to 8


For the pavlova:

  • 4 eggs whites (at room temperature)
  • pinch of salt
  • 250g castor sugar
  • 2 tsp cornflour (sifted)
  • 1 tsp white wine vinegar

For the raspberry coulis:

  • 125g fresh raspberries
  • juice ½ lemon
  • ¼ cup castor sugar
  • ½ tsp of brandy (optional)

For the topping:

  • 300ml fresh cream – whipped
  • 1 pomegranate
  • 2 punnets raspberries, cherries and strawberries to decorate
  • Bunch of holly or fresh mint

Preparation method

  1. Pre-heat oven to 120°C. Line a tray with baking paper. Use a round baking tin to draw one large circle approx. 22cm diameter. Then draw another circle inside it approx. 13cm diameter.
  2. Beat egg whites and salt until soft peaks form. Beat in sugar, a little at time until meringue is stiff and shiny. Sprinkle over sifted cornflour, vinegar and fold in lightly.
  3. Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.
  4. Place meringue in oven for 2 hours at 120°C. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing.
  5. To make the raspberry coulis, blend all the ingredients together until sugar is completely dissolved.
  6. When the meringue is cool, spread it with whipped cream, drizzle on raspberry coulis then decorate with cherries, pomegranates, strawberries, raspberries and holly or mint.