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This eye-catching Pavlova wreath is a Christmas dessert that's sure to wow your guests. Packed with berries, mint and basil, it's full of freshness in every bite.

  • Serves12
  • Bake time1 hour 30 minutes
  • Prep time30 minutes, + 1 hour cooling time
Pavlova wreath

Ingredients

  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 200g mascarpone
  • 1/2 cup (125ml) cream
  • 2 tbs icing sugar mixture
  • 1 tsp vanilla bean paste

Frosted blueberries & mint

  • 120g blueberries
  • 1 Coles Australian Free Range Egg white
  • 1/2 cup (110g) caster sugar
  • 1/2 cup mint leaves

Mint & basil coulis

  • 1/4 cup mint leaves
  • 2 tbs basil leaves
  • 1/4 cup (40g) icing sugar mixture

Strawberry coulis

  • 125g strawberries, coarsely chopped
  • 1/4 cup (40g) icing sugar mixture

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 100°C. Line a baking tray with baking paper. Trace a 25cm circle onto the baking paper. Use an electric mixer to beat the egg whites in a clean, dry bowl until firm peaks form. Add sugar, 1 tbs at a time, beating after each addition until the sugar dissolves and mixture is thick and glossy. Add cornflour and vinegar. Beat to combine.
  2. Step 2

    Using the circle as a guide, spoon dollops of meringue onto the prepared tray to form a wreath shape. Bake for 1½ hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, for 1 hour to cool.
  3. Step 3

    Meanwhile, to make the frosted blueberries and mint, line a baking tray with baking paper. Lightly brush each blueberry with a little egg white. Sprinkle evenly with caster sugar and place on the lined tray. Repeat with mint leaves. Set aside for 1 hour to dry.

  4. Step 4

    Use an electric mixer to beat the mascarpone, cream, icing sugar and vanilla in a medium bowl until soft peaks form. Spoon onto the pavlova.
  5. Step 5

    To make mint & basil coulis, place mint, basil and icing sugar in a food processor and process until smooth. Add 2 tbs water. Process until a syrup forms.
  6. Step 6

    To make the strawberry coulis, place strawberries and icing sugar in a food processor and process until smooth. Add 1 tbs water. Process until a syrup forms.
  7. Step 7

    Arrange frosted blueberries and mint on the pavlova. Drizzle with mint & basil coulis and strawberry coulis.

    Pavlova wreath

    Pavlova wreath
    • Serves12
    • Bake time1 hour 30 minutes
    • Prep time30 minutes, + 1 hour cooling time
    Ingredients
    • 6 Coles Australian Free Range Egg whites
    • 1 1/2 cups (330g) caster sugar
    • 2 tsp cornflour
    • 1 tsp white vinegar
    • 200g mascarpone
    • 1/2 cup (125ml) cream
    • 2 tbs icing sugar mixture
    • 1 tsp vanilla bean paste

    Frosted blueberries & mint

    • 120g blueberries
    • 1 Coles Australian Free Range Egg white
    • 1/2 cup (110g) caster sugar
    • 1/2 cup mint leaves

    Mint & basil coulis

    • 1/4 cup mint leaves
    • 2 tbs basil leaves
    • 1/4 cup (40g) icing sugar mixture

    Strawberry coulis

    • 125g strawberries, coarsely chopped
    • 1/4 cup (40g) icing sugar mixture
      Description

      This eye-catching Pavlova wreath is a Christmas dessert that's sure to wow your guests. Packed with berries, mint and basil, it's full of freshness in every bite.

      Method
      1. Step 1

        Preheat oven to 100°C. Line a baking tray with baking paper. Trace a 25cm circle onto the baking paper. Use an electric mixer to beat the egg whites in a clean, dry bowl until firm peaks form. Add sugar, 1 tbs at a time, beating after each addition until the sugar dissolves and mixture is thick and glossy. Add cornflour and vinegar. Beat to combine.
      2. Step 2

        Using the circle as a guide, spoon dollops of meringue onto the prepared tray to form a wreath shape. Bake for 1½ hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, for 1 hour to cool.
      3. Step 3

        Meanwhile, to make the frosted blueberries and mint, line a baking tray with baking paper. Lightly brush each blueberry with a little egg white. Sprinkle evenly with caster sugar and place on the lined tray. Repeat with mint leaves. Set aside for 1 hour to dry.

      4. Step 4

        Use an electric mixer to beat the mascarpone, cream, icing sugar and vanilla in a medium bowl until soft peaks form. Spoon onto the pavlova.
      5. Step 5

        To make mint & basil coulis, place mint, basil and icing sugar in a food processor and process until smooth. Add 2 tbs water. Process until a syrup forms.
      6. Step 6

        To make the strawberry coulis, place strawberries and icing sugar in a food processor and process until smooth. Add 1 tbs water. Process until a syrup forms.
      7. Step 7

        Arrange frosted blueberries and mint on the pavlova. Drizzle with mint & basil coulis and strawberry coulis.