COOKING WITH INA | Festive pavlova wreath takes centre stage this holiday season

Ina Paarman shares her perfect show-stopping summer dessert that won’t leave guests feeling overly indulgent after a hearty meal, but yet extremely satisfied – the pavlova wreath with lemon curd and seasonal fruit – a stunning centrepiece that delivers maximum visual impact while providing a refreshingly light end to festive dining.

The foundation of this impressive dessert lies in mastering the meringue technique. Using five extra-large egg whites, the process requires precision and patience. The key, according to baking professionals, is ensuring your mixing bowl is “spotlessly clean” – preferably stainless steel or glass, never plastic.

The method begins with whipping egg whites with lemon juice and salt until soft peaks form, then gradually incorporating castor sugar to create what bakers describe as a “snow white, thick and shiny meringue.” The addition of cornflour and vanilla extract provides stability and flavour depth.

And then, homemade lemon curd elevates the experience. While store-bought alternatives exist, the accompanying lemon curd recipe transforms this dessert from good to exceptional. Combining egg yolks, fresh lemon juice and zest, sugar, and butter, the homemade version provides a bright, tangy contrast to the sweet meringue base.

When ready to serve, the pavlova receives a crown of whipped cream, chilled lemon curd, fresh seasonal fruits, and passion fruit pulp. The timing is crucial – once assembled, the dessert should be served promptly to maintain the meringue’s characteristic crisp exterior and marshmallow-like interior.

For those seeking to impress guests while maintaining a lighter approach to holiday desserts, this pavlova wreath offers the perfect solution – combining visual drama with refreshing flavours that cleanse the palate after rich holiday fare.

Pavlova wreath with lemon curd and seasonal fruit

Serves 6-8

You will need:

For the meringue:

• 5 extra large eggs, whites only
• 2 teaspoons (10 ml) lemon juice
• A pinch of salt
• 1½ cups (300 g) castor sugar
• 1 tablespoon (15 ml) cornflour
• 1 teaspoon (5 ml) vanilla extract

For the lemon curd:

• 5 egg yolks, plus 1 whole egg
• Zest and juice of 3 medium lemons
• 200 g white sugar
• 180 g butter, softened
• A pinch of salt

For the toppings:

• ½ cup (125 ml) fresh cream, whipped
• Lemon curd (from recipe above)
• Selection of fresh seasonal fruits
• Pulp from 3-4 fresh passion fruit

Method:

Preparing the pavlova:

1. Preheat and prepare: Adjust oven rack to middle position and preheat to 150°C. Line a wide baking sheet with non-stick baking paper.
2. Separate eggs: Place egg whites in a spotlessly clean stainless steel or glass mixing bowl (avoid plastic).
3. Initial whipping: Beat egg whites with lemon juice and salt using a stand mixer or hand beater on high speed until soft peaks form. Do not add sugar at this stage.
4. Add sugar gradually: While beating on high speed, gradually add castor sugar little by little until you achieve a snow white, thick, and shiny meringue.
5. Final additions: Gently fold in cornflour and vanilla extract.
6. Shape the wreath: Draw a 23cm circle on baking paper, then draw a 10cm circle in the center. Turn paper over and secure to baking sheet with small amounts of pavlova mixture. Use two large spoons to shape mixture into a wreath on the paper.
7. Bake: Transfer to oven, immediately reducing temperature to 110°C. Bake for 1 hour 45 minutes.
8. Cool completely: Turn off oven without opening door. Leave pavlova to cool completely for 2-2½ hours without opening the door.
9. Store: Remove from oven and keep in airtight container (on baking paper) until ready to serve.

Preparing the lemon curd:

10. Combine ingredients: In a heavy-based saucepan, whisk together egg yolks, whole egg, lemon zest and juice, sugar, and salt.
11. Cook gently: Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon.
12. Add butter: Remove from heat and whisk in softened butter until smooth. Strain if desired and refrigerate until chilled.

Assembly:

13. Final preparation: Carefully remove baking paper from pavlova bottom and transfer to serving platter.
14. Add toppings: Top with whipped cream, chilled lemon curd, fresh seasonal fruits, and passion fruit pulp.
15. Serve immediately: Present promptly to maintain optimal texture.

Chef’s tips: The pavlova base can be made days ahead and stored in an airtight container. Only assemble with toppings just before serving to prevent the meringue from softening.

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