Pavlova Wreathe

Author Becky's Mindful Kitchen


  • 6 egg whites
  • 350 g sugar
  • 1 tsp cornstarch mixed with 1 tsp water


  • 600 ml cream
  • 2 tsp flavor of choice (vanilla, peppermint, coffee, fruit)
  • 60 g powdered sugar
  • optional: 1/4c coco powder plus 15 g powdered sugar for chocolate filling
  • Baileys Irish Creme also works great for an adult version.

Top with fresh berries, fruit, chocolate shavings, chocolate work, caramel...


    • Preheat oven to 325. 
      In a stand mixer mix egg whites until soft peaks and then add in sugar and beat until stiff.  ( You should be able to turn bowl over and not have anything fall out) Fold in cornstarch mixture.  Spoon onto a parchment paper lined tray to create a wreathe.  With a spoon, create a well in the mixture all around the wreathe, you will fill this will the whipped cream after it is baked.  This doesn't have to look or be perfect.  To make a stacked crowns, do not make the well but instead make multiple rings of the meringue. Place in the oven and after 5 minutes reduce the heat to 285 degrees and bake for 1-1hr 15min.  Turn off oven and let cool overnight or 8 hours. 
      Mix filling in stand mixer until it forms whipped cream and adjust flavor to taste. Spoon or pipe the filling into the well of the wreathe. Top with fruit or chocolate, caramel, topping of choice.  Feel free to fill with other things as well such as marshmallow cream.  
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