Pavlova Wreath with berries and Choc Mud Scone

  • Serves 8
  • Difficulty Medium

We have dessert sorted for your Christmas festivities! Our pavlova wreath recipe, sprinkled with our Choc Mud Scone is too yum to resist!



4 egg whites
1 cup caster sugar
1 tsp cornflour
1 tsp vanilla extract
300 ml dollop cream
2 Choc Mud Scones
125g raspberries
124g strawberries
125g blueberries
Mint leaves to garnish


    1. Step 1

      Preheat oven to 100 °C (fan forced) 

    2. Step 2

      Grease a baking tray and using a sheet of baking paper the size of the tray draw a 20cm circle

    3. Step 3

      Place the paper drawn side down on the tray. This is your guide for your wreath size

    4. Step 4

      Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy

    5. Step 5

      Add the cornflour and vanilla and beat until just combined

    6. Step 6

      Using the circle you have drawn as a guide, spoon the meringue on to the baking paper. Using a spoon make a shallow trench in the meringue for the toppings to sit when you decorate

    7. Step 7

      Place in the oven and bake for 1 ½ hours, then turn off the oven, prop the door open with a wooden spoon and leave overnight

    8. Step 8

      To serve, carefully slide onto a serving tray. You may need to slightly loosen the meringue from the paper by running a small knife between the paper and the wreath

    9. Step 9

      Spoon over the cream and decorate with berries, crumbled scone and mint leaves