Mango, macadamia and spiced white chocolate pavlova wreath
Dec 09, 2025 01:33 AM
There are a dozen ways to make a show-stopping Christmas pavlova. But if you really want to maximise the wow factor, why not try crafting your meringue in the shape of a festive wreath? For a little extra time and precision, your pavlova can become its own adornment for your Christmas table.
It’s not just the shape that makes this pavlova particularly striking. This recipe also takes advantage of the delicious summer fruits that Australians find in season at this time of year. With Kensington Pride season upon us, the sweet and juicy mangoes pair beautifully with the macadamia and white chocolate that make this dessert special. Of course, once you have the meringue base, you can top your pavlova Christmas Wreath with toppings of your choice. Might I suggest dotting the wreath with cherries like Christmas baubles? Or adding some sprigs of mint to appear like sprigs of holly?
Ingredients:
- 400 ml crème fraîche
- 180 gm store-bought lemon curd
- 240 gm mangoes (about 3), peeled and thinly sliced lengthways
- 280 gm (2 cups) macadamias, roasted and coarsely chopped
Pavlova
- 6 egg whites
- 330 gm (1½ cups) caster sugar
- 3 tsp lemon juice
- 3 tsp cornflour, sifted
Spiced white chocolate leaves
- 200 gm white chocolate, coarsely chopped
- ¼ tsp finely grated nutmeg
- 20 round mint leaves
Prep Time:
60 minutes
Cook Time:
150 minutes
Total Time:
210 minutes
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