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Chocolate Peppermint Pavlova Wreath

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A festive Chocolate Peppermint Pavlova Wreath filled with rich cream and adorned with chocolate and crushed candy canes.

Ingredients

Scale
  • 6 large egg whites, room temperature
  • 1 ½ cups granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon peppermint extract
  • ½ cup dark chocolate, melted
  • Chocolate curls or sticks
  • Crushed peppermint candy or candy canes

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Line a baking sheet with parchment paper and draw an 8-inch circle on the paper.
  3. Whip egg whites in a clean bowl until soft peaks form (2-3 minutes).
  4. Gradually add granulated sugar, one tablespoon at a time, until stiff peaks form (about 5-7 minutes).
  5. Fold in cornstarch, cocoa powder, white vinegar, and vanilla extract gently.
  6. Spoon the meringue mixture onto the baking sheet, forming a wreath shape.
  7. Bake the pavlova for 60 minutes until crisp outside and soft inside.
  8. Cool the pavlova inside the oven to avoid cracking.
  9. Prepare the filling by beating heavy cream with powdered sugar and peppermint extract until soft peaks form.
  10. Assemble the wreath by spreading whipped cream into the center.
  11. Add melted dark chocolate, then decorate with chocolate curls and crushed peppermint candy.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.

Nutrition

Find it online: https://doughgirlbylea.com/chocolate-peppermint-pavlova-wreath/

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