Pavlova Wreath

Sarah Todd Posted

Christmas is right around the corner, but there’s still time to whip up something fabulous and loaded with joy! Lucky for us, Sarah Todd restaurateur, author and Masterchef favourite has shared her favourite holiday recipe that not only is easy, but also an extravaganza worthy of a Masterchef kitchen.  

Serves 6  

Preparation time: 1 hour


Mini meringues  

 4 egg whites

 1 cup (200g) caster sugar

 1 tsp vanilla extract

 1 tsp white vinegar

 1 tsp cornflour

 Raspberry sauce  

 1 cup frozen raspberries

 1 tbsp caster sugar

Extra ingredients to serve  

 100 g white chocolate, melted in Bain maree

  400 ml cream, whipped to soft peaks

     10 lamingtons, sliced in half

  100 g strawberries, sliced in half 



Mini Pavlovas: Preheat oven to 170ºC and line two trays with non-stick baking paper.


Add egg whites to the bowl of an electric mixer and whisk on high speed until stiff peaks form. 

 Slowly add sugar and make sure it’s dissolved before adding more.  

If pressing mixture between fingers it should be smooth and glossy and not feel the sugar grains.  

Add vanilla, vinegar and cornflour and whisk slowly to combine.


Spoon 14 rounds of meringue onto each baking tray. Reduce the oven temperature to 120°C and bake for 40 minutes.


Turn off the oven and cool the mini pavlovas completely with the door ajar. Once cool store in an airtight container in the pantry for up to 4 days.


Raspberry sauce

Add frozen raspberries and caster sugar to a glass container, microwave on high for 1 minute then stir. Microwave for another 20 seconds then stir again. Set aside to cool then store in the fridge until ready to serve.


Place a round of white chocolate & crushed meringues on your platter and start building up your toppings.  Have fun with it and make it your own!

Sarah Todd restaurateur, author and Masterchef favourite