Swiss Meringue Christmas Pavlova Wreath
This Christmas Pavlova wreath is made using Swiss meringue, topped with a cranberry swirl Chantilly cream and topped with sugared cranberries.
Belula
December 14, 2021
This pavlova wreath is super simple to put together, especially because the recipe calls for Swiss Meringue, which is the easiest meringue to make. It is later topped with a Chantilly cream enriched with a smooth and beautiful cranberry curd and topped with sugar cranberries. This is the perfect Christmas Pavlova Wreath to enjoy during holiday season! Can’t wait for you to give it a try.
Ingredient Notes
- Swiss meringue: you can get a step-by-step recipe with all the tips and tricks here
- Cranberry Curd: you can get a step-by-step recipe with all the tips and tricks here
- Heavy whipping cream: fat content should be at least 30 %, or else you won’t be able to get those stiff peaks when making the Chantilly cream.
- Fresh cranberries: needed to make the sugar cranberries to top this Christmas pavlova wreath.
How to make this recipe
To make this Christmas pavlova wreath you must simply:
- Make the sugar cranberries one day in advance.
- Make the cranberry curd.
- Make the Swiss meringue wreath-like base.
- Make the cranberry swirl Chantilly cream.
- Top the meringue base with the cream and the cranberries!
- Dip the shortbread cookies in chocolate and sprinkle with pistachios.
- Enjoy!
Recipe Notes
- When making sugar cranberries, don't transfer them directly from the syrup onto the sugar. Make sure they rest for a couple of minutes over a wire rack before then.
- Make sure to leave the sugar cranberries to dry out at room temperature for 24 hours before using them.
- For all the tips on how to make a killer Swiss meringue, please check this post!
- Bake the pavlova wreath at 100C° (212 F) to avoid coloration!
- The pavlova wreath is ready when it is hard on the outside and a little soft on the inside.
- Baking time called for in this recipe is approximate. It will depend on how big and how high the wreath is.
- Make the cranberry curd one day in advance so make sure it is properly chilled before swirling into the Chantilly cream.
- Cream must be cold for it be able to be whipped. You can also place the mixing bowl in the refrigerator for 30 minutes prior to whipping the cream, to help along the process.
- Whip the cream to stiff peaks to ensure it holds its shape once topped with the sugar cranberries.
Notes on how to shape the pavlova wreath
- First make sure you make a template to make things a lot easier on yourself. On a piece of parchment paper draw out one circle (24 cm / 9.5 inches) on a smaller one on the inside (14 cm / 5.5 inches).
- Pipe out a small meringue kiss on each corner of the baking tray, then stick the parchment paper onto the tray.
- Pipe out the meringue filling out this circular band you just drew.
- Then using the back of a spoon smooth out the center of the wreath.
Storage tips
The Swiss meringue pavlova wreath can be kept at room temperature stored in an airtight container for up to 3 days without the cream and sugar cranberry toppings are added. If you live somewhere very humid, I wouldn't recommend this. Bake on the same day you will be eating the dessert.
Once this dessert has been assembled, keep in the refrigerator for up to 2 days.
Freezer instructions
I do not recommend freezing this pavlova wreath or any other pavlova.
You can however freeze the cranberry curd if making a big batch. To defrost: place in the refrigerator overnight.
Variations to this recipe
If you want to use a classic pavlova recipe to make this Christmas pavlova wreath, check out this recipe.
You can make this into a layered kind of pavlova: making a base cranberry curd layer (in which case you should use a bigger quantity of curd than this recipe calls for), then top the curd with a simple Chantilly cream and finally add on the sugar cranberries.
You can replace the cranberry curd with any other curd, like this lemon curd.
You can top with any fruit you find at the market if cranberries are not available to you, or you simply don't like them that much. Raspberries and pomegranates are a good option.
The ingredients used in all recipes on this site are measured using the metric system. I use a
scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some:
USA,
Canada,
UK,
Australia,
France.
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Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 10 servings
Nutrition: 250 cal
Cuisine: Australian
Swiss Meringue Pavlova Wreath
-
Powdered Sugar
200 g
-
Egg Whites
100 g
Cranberry Swirl Chantilly Cream
-
Cranberry Curd
100 g
-
Heavy Whipping Cream
200 g
-
Powdered Sugar
20 g
-
Vanilla Beans
1
Sugar Cranberries
-
Water
200 g
-
Sugar
200 g
-
Fresh Cranberries
300 g
- 1. Make the sugar cranberries: Bring the sugar and water to a boil and remove from the heat. Then add in the fresh cranberries and make sure they are completely coated with the sugar syrup. Remove from the syrup and place over a wire rack. Let them sit for 2 minutes and then roll them in sugar. Place over parchment paper and let them dry out at room temperature for 24 hours before using.
- 2. Make the cranberry curd: Bring the orange juice, orange peel and fresh cranberries to a boil and let it simmer for 5 minutes. Puree the mixture using an immersion blender and press trough a fine sieve mesh. Set aside. Cream the yolks and the sugar until the mixture is pale yellow and has doubled in volume. Place the half the butter and the cranberry puree and bring to a boil. Mix in the egg yolk/sugar mixture and cook the cranberry curd until it has thickened, to 85 C° (185 F°). Place in an airtight container and refrigerate overnight.
- 3. Make the Swiss meringue pavlova wreath base: Prepare a template for the wreath by drawing to circles (24/14 cm – 9.5/5.5 inches) onto to piece of parchment paper. Bring the egg white and the powdered sugar to 60 C° over a water bath. Remove from the heat and whisk until the meringue has completely cooled down, it is smooth, shiny and it hold stiff peaks. Fill the wreath you have previously drawn with the Swiss meringue, either using a piping bag or a spoon. Smooth out the center of the wreath using a small spoon.
- 4. Bake the Swiss meringue pavlova wreath base: Pre-heat the oven to 100 C° (212 F) and bake the pavlova wreath for about 1.5 hours. Until the outside is hard and the inside still a little soft (not too soft). Baking time will differ according to the size and height of the wreath. Once it is done, turn off the oven and let it cool down inside.
- 5. Make the cranberry swirl Chantilly cream: Place the cold cream, the scrapped vanilla bean and the powdered sugar in a mixing bowl. Mix using the whisk attachment until stiff peaks are formed. Swirl the cranberry curd into the cream using a spatula.
- 6. Top the Christmas pavlova wreath: Place the pavlova base on a serving plate. Cover with the cranberry Chantilly cream and top with the sugar cranberries. Enjoy!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
