Recipe: Still haven't decided on a Christmas dessert? Here's an easy one that still has the wow factor

Looking for an easy recipe for Christmas dessert? This could be the answer - it makes a great centrepiece.
Recipe: Still haven't decided on a Christmas dessert? Here's an easy one that still has the wow factor
Christmas Pavlova Wreath by Di Curtin

PAVLOVA is one of those puds that’s hard to beat for any occasion.

This particular idea was inspired by the colourful Christmas wreaths which adorn our front doors this time of year.

If you can do it with leaves and berries, you can certainly do it with meringue and fruit!

A great centrepiece for the dessert table.

Ingredients (Serves 4-6)

4 large fresh free range egg whites

225g caster sugar

1 tsp white wine vinegar

1 level tsp cornflour

For the topping:

300mls cream

2 easy peeler mandarins or clementines, peeled and segmented

400g can black cherries, drained

milk and white chocolate stars

icing sugar for dusting

25g milk chocolate, melted

few fresh rosemary sprigs


  • Pre-heat the oven to Gas 3 170C (140C for fan assisted)
  • Whisk the egg whites till stiff peaks form.
  • Gradually whisk in the sugar, a tablespoon at a time, till the mix is shiny and glossy and holds a firm shape.
  • Mix the cornflour with the vinegar and whisk in.
  • Line a baking sheet with baking parchment. Use a 25cm/10 inch dinner plate to mark out a circle on the parchment.
  • Spoon the egg whites all around the edge of the circle in a ‘wreath’ shape, leaving an empty space in the middle.
  • Pile up the sides with the egg white and swirl it around.
  • Smooth along the top of the circle to flatten slightly, leaving swirly edges round the sides.
  • Pop the meringue in the oven. Turn down the oven temperature to Gas 1 140C (120C for fan assisted) and bake for about an hour, or until set and crisp.
  • Turn off the oven and leave the meringue inside to dry out as the oven cools down. This is best done overnight. (Once cool, it will keep for a couple of weeks, wrapped and stored in an airtight in a tin)
  • When ready to serve, whisk the cream to thick peaks.
  • Pop your wreath onto a serving plate or board.
  • Spread the cream on top of of the wreath and put a dob into the circle in the middle, but don’t fill it right up.
  • Scatter the mandarin segments and cherries around the top of the wreath. Tuck the chocolate stars into the cream in the centre. Arrange sprigs of rosemary around the wreath.
  • Finish off with a dusting of icing sugar then drizzle with melted chocolate.

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