Recipe Scene: Mixed Berry Pavlova Wreath

Wreath-shaped pavs seem to be all the go at the moment. They are of course just a regular pavlova mix shaped differently. If you don’t have any raspberry essence you can just make a regular vanilla pavlova. Top with whatever fruit is in season. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems!



6 egg whites

1 ½ cups sugar

1 teaspoon vanilla essence

Few drops pink food colouring

Few drops raspberry essence


To decorate

Whipped cream


Mint leaves


  1. Heat oven to 140 degrees C. Line a tray with baking paper. Place eggwhites in a large, clean bowl and whisk until peaks are formed. Very gradually add the sugar, a few spoonfuls at a time. Make sure the sugar is incorporated before adding more. Beat in the vanilla, essence and colouring.
  2. Using a piping bag or a spatula shape the mix into a wreath shape. Cook in the oven for about an hour or until crisp. Turn oven off and leave pavlova in the oven for another hour or so.
  3. Remove form oven, allow to cook completely then transfer onto serving plate.
  4. To decorate cover with cream, berries and mint leaves.

About Kate Delbridge 161 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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