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