Pull Apart Pavlova Wreath with Fresh Fruit Recipe

If you’re anything like me and love desserts that wow without being fussy, then this Pull Apart Pavlova Wreath with Fresh Fruit Recipe is going to be your new best friend. I absolutely love how this delicate yet stunning pavlova wreath comes together — it’s like a little edible celebration that you can share with friends and family. Plus, the fresh fruit topping adds that perfect pop of color and flavor, making every bite something special. Stick with me and I’ll share all my tips and tricks so you can nail this at home!

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Ingredients You’ll Need

Every ingredient in this Pull Apart Pavlova Wreath with Fresh Fruit Recipe has a purpose to deliver that melt-in-your-mouth texture and sweet freshness. I always make sure to use the freshest eggs and high-quality cream since those make a huge difference in the final flavor and texture.

• Extra-large egg whites: Room temperature egg whites whip up better for that airy meringue structure.
• Icing sugar / powdered sugar: Sifting it helps avoid lumps and ensures a silky smooth pavlova shell.
• Cornstarch: This tiny addition helps keep the meringue crisp on the outside and marshmallowy inside.
• Vanilla extract: Pure vanilla boosts the sweetness without overpowering the flavor.
• Heavy cream or whipping cream: Make sure it’s cold so it whips up into fluffy peaks quickly.
• Fresh fruit (berries): I love a mix of strawberries, blueberries, and raspberries for both color and contrast.
• Fresh mint: Adds a refreshing herbal note and looks gorgeous as a garnish.

Variations

I love experimenting with this Pull Apart Pavlova Wreath with Fresh Fruit Recipe depending on the occasion or what I have on hand—trust me, you’ll find so many ways to make it your own!

• Different Fruits: I once swapped the berries for tropical fruits like kiwi, mango, and passionfruit, which gave the wreath an exotic twist my family adored.
• Dairy-Free Version: Use coconut whipped cream instead of heavy cream for a luscious, dairy-free option that still tastes incredible.
• Chocolate Drizzle: When I wanted a richer dessert, I drizzled melted dark chocolate over the pavlova mounds just before serving—it added a lovely bittersweet edge.
• Mini Wreaths: For individual servings, try piping smaller pavlova circles into mini wreaths—perfect for parties or lunchboxes.

How to Make Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Step 1: Prepare Your Oven and Meringue Base

First things first, preheat your oven to a low 90°C (195°F) and line two baking sheets with parchment paper. This low-and-slow baking is key to getting that crisp shell while keeping the inside soft. When I first tried making pavlova, I made the mistake of baking at too high a temperature and ended up with cracks. Patience is your ally here!

Step 2: Whip Your Egg Whites to Stiff Peaks

In your stand mixer (or with a hand mixer), start beating the egg whites until foamy. Now add the sifted icing sugar gradually, then keep whisking until the mixture turns bright white and stiff peaks form – this could take up to 8 minutes. I discovered this trick the hard way: adding sugar too fast means under-whipped meringue, so slow and steady wins the race!

Step 3: Fold in Cornstarch and Vanilla

Once you have stiff peaks, gently fold in cornstarch and vanilla extract to keep that glossy, stable texture. This little step makes the difference between a pavlova that holds its shape beautifully and one that deflates.

Step 4: Pipe or Spoon Your Meringue Circles

Pipe or spoon the meringue into small mounds about 5 cm in diameter, spaced 5 cm apart on your baking sheets. I like using a piping bag with a plain round tip for uniform shapes but a spoon works just as well! Then, use the back of a teaspoon to make a little dent in the center of each, perfect for holding the cream later.

Step 5: Bake Slowly and Cool Completely

Bake for 60 minutes then turn off the oven—here’s the beauty: leave the pavlovas inside as the oven cools down for about 2 hours. This slow cooling prevents cracking and lets your pavlova develop the perfect texture. I used to rush this part, and the cracks reminded me why patience is so important!

Step 6: Whip Cream and Assemble the Wreath

While the meringues cool, whip together heavy cream, sifted icing sugar, and vanilla until you get medium-stiff peaks—this cream should be thick but still spreadable. Arrange your cooled meringue circles on a large platter in a wreath shape, dollop cream onto each, then adorn with fresh fruit and sprigs of mint. The visual impact here is so satisfying, and my family always goes crazy for this fresh, light combo.

How to Serve Pull Apart Pavlova Wreath with Fresh Fruit Recipe

Garnishes

I’m a big fan of layering fresh mint leaves on top—it adds a burst of color and a lovely fresh flavor that balances the sweetness perfectly. Sometimes, I’ll lightly dust some extra icing sugar just before serving for that elegant snowy effect.

Side Dishes

This pavlova wreath is a showstopper dessert, so I usually keep side dishes light—think a sparkling fruit punch or a refreshing herbal iced tea. It pairs beautifully with a squeeze of fresh lemon on the fruit for a tart contrast.

Creative Ways to Present

For holidays or celebrations, I’ve arranged the meringue circles in the shape of a holiday wreath with red berries and rosemary sprigs for a festive vibe. And for birthdays, adding edible flowers to the fruit topping makes it look almost too pretty to eat (almost!).

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare in my house!), store the assembled wreath in the fridge loosely covered with plastic wrap to keep the meringue crisp as long as possible. Just know that the cream will soften the meringue over time, so it’s best enjoyed fresh.

Freezing

I usually freeze the baked meringue circles before assembling, storing them in an airtight container for up to a month. When you’re ready, just thaw them at room temperature for 30 minutes before adding your cream and fruit—a total game changer for quick entertaining.

Reheating

Reheating isn’t really recommended since pavlova is best served fresh, but if you want to warm meringue, briefly place it in a low oven (around 100°C/210°F) for 5 minutes to refresh crispness—just don’t add cream until serving!

FAQs

Final Thoughts

I can’t recommend this Pull Apart Pavlova Wreath with Fresh Fruit Recipe enough—it’s one of those desserts that feels fancy but is surprisingly easy once you get the hang of it. Every time I bring it to a gathering, people are impressed by both how it looks and tastes. So next time you want to treat yourself or your loved ones to something unique and delightful, give this recipe a try—I promise it’s worth the love and patience it takes to make. Happy baking!

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