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Berry Pavlova Wreath

Perfectly capturing the spirit of the holiday season, the crisp meringue is light and airy. Paired with a velvety mascarpone chantilly cream and an array of your preferred berries, it becomes a symphony of flavors and textures.

A twist of orange brings it all together, making it merry and bright - a true feast for the eyes and the palate!

Yield 20

Mis en Place


150 g Egg Whites, room temperature

200g Granulated Sugar

100g Powdered Sugar, sifted

5g Vanilla Extract

Chantilly Cream

200g Heavy Cream 35%

80g Mascarpone Cheese, room temperature

5g Vanilla Bean Paste

Zest of Half an Orange


I like to use a combination of cranberries, raspberries and red currants

Thyme or Rosemary



Step 1

Preheat the oven to 180ºF.

Line a baking sheet with parchment paper.

Trace a 12-inch circle on the parchment using a pencil, flip parchment upside down.

Set aside.

Step 2

In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks begin to form. 

Step 3

Slowly add granulated sugar a little bit at a time, continue whisking until stiff peaks form.

Add vanilla extract.

This takes between 5-9 minutes on high speed.

Step 4

Remove bowl from mixer and using a spatula carefully fold in sifted powdered sugar until fully incorporated.

Step 5

Transfer to a piping bag fitted with a St.Honore tip and pipe onto parchment paper over the circle.

Create two more rows one on the inside of the previous and one on top.

Step 6

Bake until dry and crisp, roughly 2 hrs.

Let cool.

Step 7

Make mascarpone chantilly cream.

In a stand mixer fitted with whisk attachment, whip cream until soft peaks form, add sifted powdered sugar slowly and continue to whip to stiff peaks.

Add softened mascarpone cheese and vanilla bean paste, and orange zest.

Step 8


Transfer to a piping bag again fitted with the St.Honore tip and pipe on top of meringue in a circular formation.

Garnish with berries, herb sprigs and orange zest.

Store in refridgerator until ready to serve.


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