This Christmas Pavlova Wreath Recipe Is The Tastiest Way To Your Fam’s Heart

By Claire Logan
30th Nov 2020

With Christmas just a few days away, you've probably already figured out who’s bringing what to your festive get-togethers. If you’ve dibbed sweets, we have you covered with this totally drool-worthy Christmas pavlova wreath recipe by the talented local recipe developer and food stylist, Kate Flower. Her mango, blueberry and orange flower festive wreath is a spin on the classic pav (so you know it’s good) and is bound to take the prize of most delish dish of the day this Christmas.

The picture-perfect pavlova wreath recipe is straight out of her brand new Christmas e-book, A Local Table, which is all about celebrating local growers and producers and features plenty more wow-worthy recipes perfect for impressing the fam this Christmas.

Do not be intimidated by the size of this recipe because you can easily prep most of it a few days in advance to ease the stress of cooking on the day. You can make the meringue up to one week before, the crushed pistachios three days before, and the cream one day before. Let’s just say, the more steps the merrier. Plus, this will leave you with the simplest step for Christmas morning, which is prepping your fresh fruit and assembling. Easy!

If you want a little cheat, use store bought nest meringues—honestly, everyone will be a few glasses of wine down by dessert so they won't even notice.

To make this pavlova wreath recipe even more impressive, why not add some edible flowers or mini shortbread stars? 


  • ½ jar limoncello or lemon curd

  • 1 large mango

  • 1 punnet blueberries, washed and drained

  • 5-7 raspberries

  • ½ cup pistachios, finely crushed

  • Baby mint leaves to garnish


  • 300g caster sugar

  • 150g free range egg whites (approximately 5 large eggs)

Orange Blossom Cream

  • 2 tbsp orange blossom water

  • 1 tsp unflavoured gelatin

  • 1 ½ cup cold, full fat whipping cream

  • ¼ cup (30g) icing sugar

  • 1 tsp orange zest


  1. Preheat oven to 200c. 

  2. Line a small baking tray with baking paper, pour on the caster sugar and heat it in the oven for 7 minutes. This will create a glossy, stable mixture. 

  3. Pour the whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.

  4. Take sugar out of the oven, and turn oven down to 100c

  5. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture (You should continue to whisk for at least 5 minutes). Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved.

  6. Line two baking trays with paper and pencil out 10 x 8.5 cm rounds onto the paper tracing around a glass or cookie cutter to keep the circles even.

  7. Spoon about 4 tbsp of meringue into the centre of each circle then, using the back of a soup spoon, push the meringue gently out to fill the circle and then circle the mixture to keep it fairly even on top.

  8. Bake for about 30 minutes or until the meringue bases come off the baking paper clean.

  9. To make the 10 small kisses, line a third tray, spoon the remaining meringue into a disposable piping bag and cut the tip off (about a 5 cent size hole). Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2cm height from the baking tray and then let go before pulling up to form the lovely peaks.

  10. Sprinkle each kiss with half a teaspoon of crushed pistachio then place in the oven at the 20 minute mark with your larger meringues.

  11. When the large meringues are cooked, turn the oven off, crack the door with a wooden spoon and leave the meringues to cool completely.

Orange Blossom Cream

  1. Add the orange blossom water to a microwave safe glass and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes then pop the gelatin mixture into the microwave and cook for 20 seconds until the gelatin is fully dissolved.

  2. Stir the mixture, then set aside to cool.

  3. In the bowl of a stand mixer, fitted with the whisk attachment, combine the cream and sugar.

  4. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. 

  5. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form, then cover and refrigerate until ready to use.


  1. To prepare the fruit, slice the cheeks from a large mango. Scoop them from the skin with a spoon in one piece. Slice through the width of each cheek at 3mm intervals, on a slight angle and set aside. Wash berries and store in a container on paper towel until ready to use.

To Assemble

  1. Place your large meringues into a circle, on a large flat platter.

  2. Top the meringues with a layer of cream. Be rustic but keep it on top of the meringue.

  3. Place blueberries at regular intervals around the circle on one side of each meringue. 

  4. Pipe or spoon a dollop of Limoncello curd onto the side of each set of blueberries.

  5. Lay two pieces of mango, spread slightly, to the other side of the blueberries evenly.

  6. Sprinkle with pistachio dust as you see fit.

  7. Pop the meringue kisses randomly across the top of your wreath then garnish with baby mint leaves, raspberries and more pistachio crumb.

Why not wash it down with this Christmas cocktail recipe.

Image credit: Supplied

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