Strawberry Fig Pavlova Wreath



  • 5 egg whites 
  • 1 ¼ cups caster sugar 
  • 2 tsp cornflour 
  • 1 tsp white vinegar 
  • 2 cups thickened cream 
  • 1 tsp vanilla essence 

To decorate  

  • 1 punnet strawberries, halved 
  • 2 fresh figs, cut into thin wedges 
  • Seeds of ½ small pomegranate 
  • Fresh mint sprigs 


  1. Preheat oven to 120°C, fan-forced.
  2. Mark out a circle (about 22cm diameter) on a sheet of baking paper. Turn paper over, place trace-side down onto a greased baking tray.
  3. Beat egg whites in an electric mixer until soft peaks form. With beaters running, add caster sugar 1 Tbsp at a time, beating well after each addition. Continue beating until thick and glossy (total beating time about 7-8 minutes). Sprinkle over cornflour and vinegar and fold gently into meringue.
  4. Spoon meringue mixture onto baking paper, in a wreath shape, using tracing as a guide. Gently smooth over sides and top.
  5. Bake in oven for 1 hour 15 minutes or until dry and crisp. Turn oven o and partly open oven door, allow pavlova to cool in oven for 2 hours. Then remove from oven and cool completely.
  6. To serve, beat cream and vanilla until soft peaks form. Place pavlova on a platter or board. Spoon whipped cream over top, then decorate with halved strawberries, fig wedges, seeds of pomegranate and mint sprigs.


Recipe by Market Magazine  


Ingredients for Strawberry Fig Pavlova Wreath

Strawberries Premium 250g

$6.75 ea

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Fresh Herbs Mint Bunch

$3.99 ea

Harris Farm Eggs Barn Laid x12 660g

$4.49 ea