This gluten- and dairy-free pavlova wreath is a beautiful centrepiece dessert that’s perfect for festive occasions, celebrations, or anytime you want something light yet impressive. Crisp on the outside, soft and marshmallow-like in the centre, this pavlova is finished with fluffy dairy-free cream and a generous topping of fresh fruit.
Not only does it look stunning on the table, but it’s also naturally gluten free and easily made dairy free without compromising on flavour or texture. The wreath shape makes it ideal for sharing, and it can be customised with your favourite toppings to suit the season.
Why You’ll Love This Pavlova Wreath
- Naturally gluten free
- Easily made dairy free
- Crisp shell with a soft, airy centre
- Perfect for festive tables and celebrations
- Can be prepared ahead and decorated just before serving
Ingredients
Meringue Base
- 5 medium egg whites, at room temperature
- 250 g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
Toppings
- 150 ml dairy-free double cream (see notes below)
- 1 tablespoon icing sugar
- Fresh strawberries
- Fresh raspberries
- Fresh blueberries
How to Make a Pavlova Wreath
Step 1: Prepare the Oven
Preheat your oven to 150°C (fan) and line a large baking tray with baking paper. Make sure the tray is large enough to hold the wreath comfortably.
Step 2: Whisk the Egg Whites
Place the egg whites into a clean, grease-free bowl. Using an electric whisk, start on a low speed until the egg whites become foamy, then increase to medium-high and whisk until stiff peaks form. The mixture should hold its shape when you lift the whisk.
Step 3: Add the Sugar
Add the caster sugar one tablespoon at a time, whisking well between each addition. This step is important — adding the sugar slowly helps it dissolve fully and creates a stable, glossy meringue. Once all the sugar is added, the mixture should be thick, smooth, and shiny.
Step 4: Stabilise the Meringue
Whisk in the white wine vinegar, followed by the cornflour and vanilla extract. These ingredients help create the classic pavlova texture: crisp on the outside and soft in the middle.
Shaping the Wreath
Place a small, oven-safe bowl in the centre of your lined baking tray. Spoon the meringue mixture around the bowl to form a ring shape. Smooth or swirl the top gently with the back of a spoon, then carefully remove the bowl to reveal a wreath.
Don’t worry about perfection — pavlova is meant to look rustic and homemade.
Baking and Cooling
Bake the pavlova in the preheated oven for 1 hour to 1 hour 15 minutes. Once baked, turn the oven off and leave the pavlova inside with the door closed until completely cool. This slow cooling process helps prevent cracks.
Decorating the Pavlova
Once the pavlova is fully cooled:
- Whisk the dairy-free cream until stiff peaks form.
- Add the icing sugar and whisk briefly to combine.
- Spoon or pipe the cream over the top of the pavlova wreath.
- Decorate with fresh strawberries, raspberries, and blueberries.
Serving and Storage
This pavlova is best enjoyed on the day it’s decorated, when the contrast between the crisp shell and soft centre is at its best. However, leftovers can be stored in the fridge for 2–3 days.
