Pavlova wreath with mascarpone cream

This scrumptious pavlova wreath recipe adds a fun twist to the classic Kiwi Christmas treat. Top with mascarpone cream and plenty of summer berries to create a showstopping festive finale!

By Jennene Plummer
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print
This recipe first appeared in Woman's Day.
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Pavlova wreath
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • halved strawberries, blueberries, raspberries to serve
Mascarpone cream
  • 300 millilitre tub thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla extract
  • 250 gram tub mascarpone


Pavlova wreath
  • 1
    Preheat oven to slow, 150°C. Line a round oven tray with baking paper, then mark a 22cm circle on the paper.
  • 2
    In a large, clean bowl, beat egg whites until soft peaks form.
  • 3
    Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
  • 4
    Dollop mixture in rounds, close together on tray to form a wreath shape.
  • 5
    Bake for 20 minutes. Reduce oven to very slow, 120°C. Bake for a further 45 minutes. Turn off oven. Allow pavlova to cool with the oven door ajar to fully dry out.
Mascarpone cream
  • 6
    In a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla extract together until soft peaks form. Gently fold into mascarpone.
  • 7
    Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar, if desired.


  • When beating the egg whites, bowls and beaters need to be clean and dry for optimum volume.