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Pavlova Wreath

Kitchen of Treats
  • 30 Prep
  • 120 m Cooking
  • Medium Difficulty
  • Gluten Free Category


6 Egg Whites (at room temperature)
2 cups Caster Sugar
1 tsp White Vinegar
2 tsp Cornflour
2x 300ml bottles Lewis Road Creamery Double Cream, whipped
Fresh Summer Berries, Pomegranate, Mint Leaves and Pistachios for garnish


  • 1

    Preheat oven to 110ºC bake (note – NOT fan bake).

  • 2

    Place some baking paper on an oven tray and using a pencil, draw a 24cm circle in the middle of it, with a smaller 12cm in the middle of that. This will act as a guide for your wreath. Turn the baking paper over so the drawn circle is now underneath, but still visible.

  • 3

    In a large ceramic bowl or in the bowl of a kitchen mixer, beat the egg whites on moderate speed until soft peaks form. (If you rub a little mixture between your fingers, you shouldn’t be able to feel any sugar granules in the mixture.

  • 4

    Continue beating while adding the caster sugar, about a tablespoon at a time. The mixture should become glossier and thicker with each addition. This should take about 10 minutes. Beat in the vinegar and cornflour.

  • 5

    Using a large spoon, dollop the mixture onto the baking paper in large dollops, inn between the two circles.

  • 6

    Slightly level the top so that it creams a good surface to add the cream on later.

  • 7

    Bake for approximately 1 ½ hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack.

  • 8

    Once completely cool, place on a serving plate, top with whipped Lewis Road Creamery double cream and garnish as desired with fresh Summer berries, pomegranate, mint leaves and pistachios.

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