Skip to contentLonneke

Birthday Pavlova

January 10, 2026•Dessert

A stunning two-tiered pavlova wreath, perfect for celebrations such as a summer birthday or Christmas. Crispy on the outside, marshmallow-soft inside, topped with jam, whipped cream, fresh red berries, edible flowers, and grated white chocolate.

30 minPrep time
120 minCook time
150 minTotal
10Servings
CelebrationMeringueFruitVegetarianGluten-Free

Ingredients

For the meringue (2 wreaths):

  • 6 large egg whites (at room temperature)
  • 300g white caster sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the filling and decoration:

  • 300ml heavy whipping cream
  • 2 tablespoons powdered sugar
  • 150g strawberry jam
  • 200g raspberries
  • 200g strawberries, sliced
  • 100g red currants or blueberries
  • 50g white chocolate, grated
  • Edible flowers (optional)
  • Fresh mint leaves (optional)

Instructions

Making the meringue:

  1. Preheat the oven to 120°C (250°F). Line two baking sheets with parchment paper and draw a circle of approximately 22cm (9 inches) diameter on each.

  2. Beat the egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form.

  3. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Keep beating until you have a stiff, glossy meringue and the sugar is fully dissolved (rub a little between your fingers to check).

  4. Add the cornstarch, vinegar, and vanilla extract. Fold in gently until just combined.

  5. Divide the mixture between the two drawn circles. Spread the meringue towards the edges, creating a slight hollow in the center — this will hold the filling later. Make sure the inner part of the wreath is slightly lower than the outer rim.

  6. Bake for 1.5 to 2 hours until the outside is dry and crisp but still soft inside. Turn off the oven and let the meringues cool inside with the door slightly ajar.

Assembling:

  1. Whip the cream with the powdered sugar until stiff peaks form.

  2. Place the first meringue wreath on a beautiful serving plate or cake stand.

  3. Spread half of the strawberry jam lightly over the top.

  4. Dollop half of the whipped cream on top and spread evenly.

  5. Carefully place the second meringue wreath on top.

  6. Spread the remaining jam and whipped cream over this layer.

  7. Generously decorate with raspberries, strawberries, and red currants.

  8. Sprinkle the grated white chocolate over the top.

  9. Finish with edible flowers and fresh mint leaves if desired.

  10. Serve immediately or refrigerate for up to 2 hours.

Tips

  • Make sure your bowl and whisk are completely grease-free for the best meringue results.
  • You can make the meringues a day ahead and store them in an airtight container.
  • Assemble the pavlova just before serving to prevent the meringue from becoming soft.
  • If the meringue browns too quickly, cover loosely with aluminum foil.
Birthday Pavlova
Back to all recipes