Two layer Christmas Pavlova Wreath!

I have always been the biggest fan of pavlovas. I find them to be the perfect crowd pleaser with their sweet, light, fruity and fluffy self. Plus, I cannot stress how easy they are to make! I've created different versions of Pavlova's in the past, with tropical fruit and bright florals for the summer and even with on with pumpkin spice goodness for autumn. For this recipe in particular, I wanted to create something that would actually express what one looks for in the dessert during the holidays; and what better way than to have it shaped like a wreath!

Serves : 8 - 10 people
Prep time: 2 hours

Ingredients 

For Pavlova:
- 6 large egg whites 
- 350 grams of sugar 
- 1 tbsp corn starch 
- 2 tbsp white vinegar 

Eggnog filling
- 2 large eggs 
- 2 cups of double cream
- 75 grams of sugar 
- 1/2 tbsp cinnamon 
- 1/2 tbsp nutmeg 
- 1/4 cup of bourbon 

Top Cream 

- 1 1/2 cups double cream
- 50 grams of sugar

Fruit for filling and garnish 

You can use any fruit that you like and as many as you like.
For this recipe I used 2 pounds of strawberries (Chopped up into little squares for the filling, and full ones for the top)
   +
- 200 grams of raspberries 
- 200 grams blueberries 
- 100 grams blackberries 
- About a pound of large cherries for the top
- Mint leaves for a wonderful added fresh flavour !

Method for Pavlova Base

On a stand mixer, mix together the egg whites until expanded and fluffy (just as in the image bellow). 
At that point, add the sugar graduate and beat for another 5 minutes until sturdy peaks are formed. 

Then on, in a small recipient mix in the cornstarch and white vinegar until you form a paste. Add this an mix into the egg mixture. 

- Cover 2 baking pans with parchment paper and divide the mixture to create a circular form as seen bellow. I like to leave the bottom layer as flat as I can in order to create a good base for the rest of the pavlova. 
​- For the top layer you can for peaks, as I did, or leave it flat if you wish. 

- Put in the oven at 160 degrees Celsius for an hour. If you feel they aren't quite ready yet, you can leave them in for another 10 minutes. ​

- Whilst you wait for the pavlova base to bake, get started with your eggnog cream filling. 
- Place all the ingredients, except the bourbon, in a saucepan over medium-low heat and whisk constantly.

After about 10 minutes, your mixture should have thickened up and formed a nice creamy texture. Take of the fire for at least 5 minutes and stir in the bourbon. 

- As the eggnog cream cools down, whip up your top cream.
- Make sure you place your bowl and beaters in the freezer for at least 20 minutes before starting. This will help the double cream rise and thicken up much better. 

- First, place the double cream on the cold bowl and whip until thick. 
- Add the sugar and beat for about 5 minutes to make your cream smooth and avoid any lumps. 

- Once your pavlova base is ready, remove it from the parchment paper and place on the recipient of you choice. (I added mint leaves around mine for added colour and a lovely smell)
- Over the first layer, place your eggnog cream evenly around the circle, plus any fruits you wish to add. 

- Once this is done, take your second layer pavlova and place on top of the first. 
- Add your whipped cream evenly as seen on the picture. 

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Carry on adding more fruits to your liking until you are happy with the variety and presentation. I like to add a sprinkle of powdered sugar on top to give the illusion of snow!

Thank you so much for sticking to end of this recipe that I just adore ! and hopefully decide to make it for yourself!

If you do, don't forget to tag me on social media (@tatianabellator) . I'd love to see what you came up with and share it on my stories! 

Xx,

Tatiana