Christmas Pavlova Wreath (gluten free and dairy free)
My gluten and dairy free Christmas Pavlova Wreath is the perfect dessert for around the festive period! A classic pavlova with a twist, topped with dairy free cream and fresh fruit. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
How long will this last?
This pavlova will last in the fridge for 2-3 days, however is always best served on the day you make it!
Which dairy free cream do you use?
For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.
How do you make the wreath shape?
To make the wreath shape simply place a small bowl in the middle of a baking sheet and spoon the meringue mixture around the bowl in a circular shape. Once you have the shape remove the bowl and you will have your wreath!
Can I use different toppings?
Of course! I used a mixture of strawberries, blueberries and raspberries as these are my favourites but you could use any fresh fruit of your choice.
Christmas Pavlova Wreath
Ingredients
Meringue
- 5 medium egg whites
- 250 g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
Toppings
- 150 ml dairy free double cream *See FAQs
- 1 tablespoon icing sugar
- Strawberries
- Raspberries
- Blueberries
Instructions
- Preheat oven to 150°C and line a large baking tray with baking paper.
- Add the egg whites to a large bowl and whisk with an electric whisk on low until the mixture starts to foam, turn to medium and whisk to stiff peaks.
- Add caster sugar 1 tablespoon at a time and continue to whisk with your electric whisk until the mixture is stiff and glossy. Adding too much sugar at once can cause the mixture to become runny.
- Whisk in the white wine vinegar followed by the cornflour and then vanilla extract.
- Place a small bowl in the middle of your baking tray and dollop the meringue mixture around the bowl to form a circular shape. Remove the bowl.
- Bake in the oven for 1 hour to 1 hour 15 minutes. Turn off the oven and leave to cool completely with the door closed.
- Once cool, whisk the double cream to stiff peaks and then add the icing sugar and whisk again. Dollop onto the top of the wreath and decorate with the fruit. Store in the fridge for up to 3 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice