This Marry Berry Cranachan Pavlova Wreath is a crisp and festive recipe, which includes raspberries and whisky cream. It’s a show-stopping holiday dessert, ready in about 2 hours plus cooling time.
Marry Berry Cranachan Pavlova Wreath Ingredients
For the meringue:
- 6 large egg whites
- 350g (12oz) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
For the topping:
- Knob of butter
- 25g (1oz) light muscovado sugar
- 75g (3oz) old-fashioned porridge oats
- 600ml (1 pint) double cream
- 2 tbsp whisky
- 450g (1lb) raspberries
- 200g (7oz) blueberries
- 55g (2oz) pomegranate seeds
- Small sprigs of rosemary
- Icing sugar, to dust
How To Make Marry Berry Cranachan Pavlova Wreath
- Preheat and prep meringue base: Heat oven to 160°C/140°C Fan. Line a tray with baking paper, draw a 30cm outer circle and a 15cm inner circle.
- Make the meringue: Whisk egg whites until fluffy, then gradually add sugar. Whisk to stiff peaks. Stir in vinegar and cornflour.
- Shape and bake: Spoon meringue onto drawn ring, forming a trench. Bake at reduced 140°C/120°C Fan for 1–1¼ hrs. Turn off oven and cool inside for 1 hour or overnight.
- Toast oats: Melt butter in a pan, add muscovado sugar and oats. Fry until golden and coated. Cool completely.
- Make whisky cream: Whip cream to soft peaks, stir in whisky, two-thirds of the oats, and half the raspberries.
- Assemble wreath: Fill meringue trench with cream mixture, top with remaining raspberries, blueberries, pomegranate seeds, rosemary sprigs, and sprinkle with oats. Dust with icing sugar before serving.
Recipe Tips
- Can I make the pavlova in advance?
Yes, the meringue base can be made up to a week ahead and stored in a box. - When should I fill it?
Fill with cream and fruit up to 4 hours before serving. - How do I store leftover pavlova?
Keep refrigerated and consume within 1 day for best texture. - Do I need to use whisky?
Whisky adds a traditional Cranachan flavor, but it can be omitted or swapped with vanilla extract.
What To Serve With Cranachan Pavlova Wreath
This festive dessert pairs well with:
- Hot espresso or cappuccino
- Sparkling wine or dessert wine
- A scoop of vanilla or honey ice cream
How To Store Cranachan Pavlova Wreath
Refrigerate:
Assemble and refrigerate up to 4 hours before serving. Leftovers can be stored up to 1 day.
Freeze:
The unfilled meringue base freezes well in an airtight container. Do not freeze once filled.
Cranachan Pavlova Wreath Nutrition Facts
- Calories: ~320 per serving
- Fat: 22g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different berries?
Yes, strawberries or blackberries can be substituted depending on the season.
What if I don’t have whisky?
You can use vanilla extract or omit entirely for an alcohol-free version.
Why did my meringue crack?
Overbaking or cooling too quickly can cause cracks—cool it in the oven slowly.
Can I make individual mini pavlovas instead?
Yes, divide the meringue into small rounds and adjust baking time accordingly.
Marry Berry Cranachan Pavlova Wreath
Description
A crisp meringue ring filled with whisky cream, oats, and berries—perfect for festive gatherings.
Ingredients
Instructions
- Preheat oven to 160°C. Line tray with paper and draw a ring template.
- Whisk egg whites, gradually add sugar, then stir in vinegar and cornflour.
- Shape meringue into a ring, bake at 140°C for 1–1¼ hours, then cool in oven.
- Fry oats in butter and sugar until golden; cool.
- Whip cream, stir in whisky, oats, and some raspberries.
- Fill meringue with cream mix, top with remaining fruit, rosemary, oats, and icing sugar.
Notes
- Meringue can be made and frozen a week ahead.
- Fill just 4 hours before serving to avoid sogginess.
- Substitute whisky with vanilla if preferred.
- Handle meringue gently—it’s delicate once baked.