This Mini Pavlova Christmas Wreath is a new recipe that I’ve created in collaboration with Bonne Maman using their unctuous Curd & Conserve.
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Perfect for Christmas Afternoon Tea
This Mini Pavlova Christmas Wreath is a new recipe that I’ve created in collaboration with Bonne Maman using their unctuous Lemon Curd and Berries & Cherries Conserve.
It’s so easy to make, and you don’t have time to make your own meringues, you can use ready made ones, quite successfully, as I have done here, as I have just moved house.
These delectable morsels are loaded with thick cream, lemon curd, berries & cherries conserve, fresh raspberries, strawberries, blueberries & cape gooseberries.
Serve this Mini Pavlova Christmas Wreath sharing platter for Christmas and New Year, as an alternative to richer puddings, or for elegant festive tea time treats.
You can also make a continuous pavlova base, but I rather like these mini pavlovas, as they’re easy to serve, and your diners can help themselves to each individual pavlova.
I’ve added an extra bowl of fresh fruit in the middle of the Mini Pavlova Christmas Wreath, and you can of course serve extra cream too!
List of Ingredients for your Shopping List
- Meringues:
- 3 large free-range egg whites
- 180g caster sugar
- Filling:
- 4 tablespoons Bonne Maman Berries & Cherries Conserve
- 4 tablespoons Bonne Maman Lemon Curd
- 450g extra thick double cream
- Fresh strawberries, hulled and cut in half, about 250g
- Fresh raspberries, about 180g
- Fresh blueberries, about 180g
- 8 Cape Gooseberries
Baking Tips, Notes & Substitutions
- If time is tight, you can use ready-made meringue nests.
- Use whipping cream or clotted cream in place of extra thick double cream.
- If you cannot source fresh fruit, use frozen fruit instead.
- For a vegan version, make your meringues with aquafaba and icing sugar, and a plant-based cream.
- Use any seasonal local fruit you have to hand.
- In place of Bonne Maman Berries & Cherries conserve, use one of their other fruit conserves, of which there are many.
Slideshow of Preparation
More Chilled Desserts
- Rhubarb & Strawberry Eton Mess
- Apricot Baked Cheesecake
- Peach Melba Sherry Trifle
- Mums Two Ingredient Strawberry Mousse
Rhubarb & Strawberry Eton Mess 
Apricot Baked Cheesecake 
Peach Melba Sherry Trifle 
Mums Two Ingredient Strawberry Mousse
I hope you feel inspired to make my latest recipe for Mini Pavlova Christmas Wreath – it is such a pretty showstopper of a dessert, but which is easy to make.
As some of my readers may know, I have recently moved house, just three weeks ago, and I’m trying to catch up with my posts here.
However, I will be sharing lots more recipes, as well as some photos of our new home and why we moved, in the New Year.
Have a wonderful Sunday and see you soon, Karen
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Recipe for Mini Pavlova Christmas Wreath
Mini Pavlova Christmas Wreath
This Mini Pavlova Christmas Wreath is a new recipe that I’ve created in collaboration with Bonne Maman using their unctuous Lemon Curd and Berries & Cherries Conserve.
If you don’t have time to make your own meringues, you can use ready made ones.
These delectable morsels are loaded with thick cream, lemon curd, berries & cherries conserve, fresh raspberries, strawberries, blueberries & cape gooseberries.
Serve this sharing platter for Christmas and New Year, as an alternative to richer puddings, or for elegant festive tea time treats.
You can also make a continuous pavlova base, but I rather like these mini pavlovas, as they’re easy to serve.
Are you a pavlova lover or fruity dessert lover?
Ingredients
- Meringues:
- 3 large free-range egg whites
- 180g caster sugar
- Filling:
- 4 tablespoons Bonne Maman Berries & Cherries Conserve
- 4 tablespoons Bonne Maman Lemon Curd
- 450g extra thick double cream
- Fresh strawberries, hulled and cut in half, about 250g
- Fresh raspberries, about 180g
- Fresh blueberries, about 180g
- 8 Cape Gooseberries
Instructions
- Make the meringues: Pre-heat oven to 120C/250F/Gas mark 1 and line a large baking sheet with non-stick baking paper.
- Whisk the egg whites in a clean bowl until they hold stiff peaks - you can check this if you like by holding the bowl upside down!
- Add the caster sugar gradually in 3 to 4 lots, whisking after each addition.
- When all the sugar has been added you should have a glossy meringue mixture with stiff peaks that holds its shape.
- Spoon dollops of the meringue onto the prepared baking sheet to form mini meringue nests, and bake on the bottom shelf of the oven for one to one and a half hours until the meringues are dry, cooked and come away from the baking paper with ease. Leave to cool and store in an airtight container until needed.
- Assemble the wreath: Once the meringues are cool, arrange them on a large serving platter in a circle to replicate a wreath.
- Spoon half of the cream into each meringue pavlova nest.
- Spoon half of each Bonne Maman conserve and curd into each meringue, nest, so you will have 4 x lemon curd and 4 x berries & cherries conserve. Add some of the fruit, pushing it gently into the conserve and curd.
- Spoon more cream over the top and then add more fresh fruit, ending with one Cape Gooseberry to top each pavlova meringue nest.
- Place a small glass dish in the middle of the pavlova wreath and pile the rest of the fruit into the dish. You can also adorn it with more Cape Gooseberries if you wish.
- Allow each diner to help themselves to a pavlova, with extra fruit and cream if desired too.
Notes
If time is tight, you can use ready-made meringue nests.
Use whipping cream or clotted cream in place of extra thick double cream.
If you cannot source fresh fruit, use frozen fruit instead.
For a vegan version, make your meringues with aquafaba and icing sugar, and a plant-based cream.
Use any seasonal local fruit you have to hand.
In place of Bonne Maman Berries & Cherries conserve, use one of their other fruit conserves, of which there are many.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 419Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 75mgSodium 53mgCarbohydrates 51gFiber 3gSugar 32gProtein 7g
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