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Pavlova Wreath with Fresh Berries and Raspberry Coulis Recipe

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3.9 from 4 reviews

This Pavlova Wreath is a stunning and delicate dessert featuring a crisp and marshmallowy meringue base shaped into a festive wreath, topped with luscious mascarpone whipped cream and vibrant fresh berries drizzled with a tangy raspberry coulis. Perfect for special occasions or holiday celebrations, this recipe combines light textures, fresh fruit flavors, and creamy richness to impress guests and delight your taste buds.

Ingredients

Meringue

  • 5 large Egg Whites (approx 150 grams)
  • 300 grams Caster Sugar (or superfine granulated sugar)
  • 6 grams (1 1/2 teaspoon) Cream of Tartar (or white vinegar)
  • 15 grams Cornstarch

Whipped Cream Topping

  • 120 ml Heavy / Thickened Cream (minimum 30% fat content)
  • 30 grams Powdered Sugar (or icing sugar)
  • 1 teaspoon Vanilla Paste
  • 120 grams Mascarpone

Raspberry Coulis

  • 120 grams Raspberries (fresh or frozen, thawed and drained)
  • 15 ml Lemon Juice
  • 40 grams Caster Sugar

Fruit and Garnish

  • 300 to 400 grams Fresh Berries or seasonal fruits (strawberries, raspberries, blueberries, cherries)
  • Fresh Mint Leaves (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 100°C (215°F). Draw a 20 cm (8 inch) wide circle on a sheet of baking/parchment paper, then flip the paper over so the marking won’t be on the top surface. Place this paper on a flat baking sheet.
  2. Whip Egg Whites: Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 3 to 5 minutes until the volume doubles and egg whites turn white but are just before soft peaks form.
  3. Incorporate Sugar: While whipping on medium-low speed, add the caster sugar one tablespoon at a time, waiting 10-15 seconds between additions to fully dissolve the sugar. Scrape down the bowl edges as needed.
  4. Whip to Stiff Peaks: Increase the speed to medium-high or high and whip for another 3 to 5 minutes until stiff, glossy peaks form and the sugar is completely dissolved.
  5. Add Dry Ingredients: Add cornstarch and cream of tartar to the meringue and whip on medium-low speed for about a minute to mix thoroughly.
  6. Pipe the Wreath: Transfer the meringue to a piping bag fitted with a 1.5 cm open star tip. Pipe four large mounds evenly spaced around the drawn circle (North, South, East, West), each about 5 cm tall and 8 cm wide. Fill in the gaps by piping four additional mounds to create an 8-mound wreath shape, smoothing the surface lightly with a spoon or spatula.
  7. Bake the Meringue: Place the baking sheet on the lowest rack of the oven and bake for 45 minutes to 1 hour. The pavlova should be dry and hard to the touch all over. If it starts yellowing, turn off the oven and leave it inside to cool for 2 hours or until room temperature.
  8. Prepare Mascarpone Whipped Cream: In a bowl or stand mixer, combine heavy cream, powdered sugar, and vanilla paste. Whip on medium speed for about 5 minutes until soft peaks form. Add mascarpone and continue whipping on medium to medium-high speed until stiff peaks form and cream is stable but not grainy. Cover and refrigerate if not using immediately.
  9. Make Raspberry Coulis: In a small saucepan, combine raspberries, caster sugar, and lemon juice. Cook over low to medium heat without boiling for 10 to 15 minutes until thickened. Blend with an immersion blender until smooth, strain through a fine sieve to remove seeds. Store in fridge if not using right away.
  10. Prepare Fruits: Wash and dry fruits. Cut strawberries and raspberries in half, keep blueberries whole, and leave cherries with stems for visual appeal.
  11. Assemble the Wreath: Place the cooled pavlova wreath on a cake stand. Spoon dollops of mascarpone whipped cream on top, spreading evenly with a spatula to cover the surface.
  12. Add Raspberry Coulis: Drizzle raspberry coulis generously over the whipped cream, allowing it to drip down the sides of the wreath.
  13. Decorate with Fruits: Arrange the largest fruit pieces first (strawberries, raspberries) pressing gently into the cream and coulis, then fill in gaps with smaller fruits (cherries, blueberries).
  14. Garnish: Add fresh mint leaves for color and fragrance.
  15. Serve: Serve immediately for best texture and freshness.

Notes

  • Ensure sugar is fully dissolved during meringue whipping to avoid grainy texture.
  • Flip the parchment paper to prevent pen marks from showing on the meringue base.
  • The wreath shape is formed by eight mounds of meringue, which can be adjusted slightly with leftover mixture for gaps.
  • Use fresh or well-drained thawed raspberries for the coulis to ensure a smooth sauce.
  • Pavlova is best served fresh as it may soften over time.

Find it online: https://bitezly.com/pavlova-wreath-with-fresh-berries-and-raspberry-coulis-recipe/