• Partnered with
  • Easy
  • Serves 8
  • 15 mins prep
  • 60 mins cook

Pavlova wreath with mascarpone cream

Pavlova wreath

This scrumptious pavlova wreath recipe adds a fun twist to the classic Kiwi Christmas treat. Top with mascarpone cream and plenty of summer berries to create a showstopping festive finale!


Pavlova wreath

  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • halved strawberries, blueberries, raspberries to serve

Mascarpone cream

  • 300 ml tub thickened cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • 250 g tub mascarpone


Pavlova wreath

  1. Preheat oven to slow, 150°C. Line a round oven tray with baking paper, then mark a 22cm circle on the paper.
  2. In a large, clean bowl, beat egg whites until soft peaks form.
  3. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
  4. Dollop mixture in rounds, close together on tray to form a wreath shape.
  5. Bake for 20 minutes. Reduce oven to very slow, 120°C. Bake for a further 45 minutes. Turn off oven. Allow pavlova to cool with the oven door ajar to fully dry out.

Mascarpone cream

  1. In a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla extract together until soft peaks form. Gently fold into mascarpone.
  2. Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar, if desired.

This recipe first appeared in Woman's Day.

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