Mini Pavlova Wreath

How to make Mini Pavlova Wreath

Prep Time: 20 minutes        |        Cook Time: 0        |        Serves: 8

Ingredients

• 1 pack Kringle & Co Mini Pavlovas (6–8 pieces)
• 300 ml Farmdale thickened cream, whipped to soft peaks
• 2 cups fresh berries (strawberries, raspberries, blueberries)
• 2 passionfruit, pulp only
• Fresh mint leaves
• 2 tbsp pomegranate seeds (optional, garnish)
• White Mill Icing sugar, for dusting

Method

1. Arrange mini pavlovas in a circle on a large round platter to form a wreath shape.
2. Whip cream until soft peaks form. Spoon or pipe cream generously onto each pavlova base.
3. Top each pavlova with a mix of fresh berries. Drizzle passionfruit pulp over the top for colour and tang.
4. Garnish with fresh mint leaves and a scatter of pomegranate seeds for a festive red-and-green look. Dust lightly with icing sugar before serving.
5. Present the pavlova wreath whole, then allow guests to help themselves to individual serves.

Pro Tip: For best results, prepare the cream and fruit toppings ahead, but don’t assemble until just before serving to keep the pavlovas crisp.

Download the recipe card for: Mini Pavlova Wreath