Christmas Wreath Pavlova

A Christmas wreath pavlova is the perfect make-ahead dessert for your Christmas dinner. It is gluten-free, light and fruity and the base can be prepared 2 days in advance.

Course Dessert

Cuisine International

Keyword Christmas, easy

Prep Time 15

Cook Time 1

Servings

Calories 163kcal

Author Eva Burg

Ingredients

Meringue

4 egg whites
1 cup xylitol or caster sugar

Raspberry Coulis

1 1/2 cups fresh raspberries
4 tablespoons ground xylitol or icing sugar

Toppings

1 1/4 cup double cream
2 tablespoons ground xylitol or icing sugar
2 1/4 cups fresh raspberries
2 sprigs fresh mint

US Customary - Metric

Instructions

Meringue

Preheat the oven to 140 °C.
In a grease-free bowl, beat your egg whites on high speed until firm, then reduce the speed and slowly add the xylitol one tablespoon at a time (make sure to keep mixing in between each addition). Mix until the xylitol or sugar has completely dissolved. I used my Kenwood Kmix for this task, it makes it quick and easy. You can test if the sugar has dissolved by rubbing a bit of the mixture between your fingers and look for grittiness.
Line a baking sheet with baking paper and draw a circle around a small bowl onto the paper. Use this line as guidance to get a perfectly round shape. Now spoon the beaten egg whites in little heaps along the line and flatten out the top with the back of a spoon to get a bigger surface area for your toppings.
Bake for 50-60 minutes, turn off the oven and let it cool inside the oven.

Raspberry Coulis

Roughly mash the raspberries and then push them with the back of a spoon through a fine-meshed sieve. Stir in 2 tablespoons of either ground xylitol (simply blend regular xylitol in a highspeed blender) or icing sugar.

Toppings

In a medium-sized bowl, whisk the double cream until it's firm, then slowly mix in the icing sugar. I used a Kenwood Kmix at full speed for this task, it makes it so quick and easy.
Spread the whipped cream on top of the baked Christmas wreath pavlova and decorate with fresh raspberries and mint.
Enjoy straight away.

Notes

Make sure that you whip up the egg whites in a grease-free bowl or they won't fluff up.

You can prepare the meringue base 2 days in advance and store it in an airtight container. Only assemble last minute to avoid a soggy meringue base.

If you are using xylitol make sure that nobody shares their dessert with your dog, xylitol isn't safe for dogs.

Nutrition