Green & Gold Tropical Pavlova Wreath
Green & Gold Tropical Pavlova Wreath is a beautiful gluten-free Christmas dessert with crisp pavlovas, fluffy mascarpone cream, juicy tropical fruit and white chocolate. A no-bake, pull-apart centrepiece ready in just 20 minutes!
About Green & Gold Tropical Pavlova Wreath
I originally planned to make one large pavlova topped with beautiful tropical fruits instead of the usual berries. But when I came across individual lemon myrtle pavlovas, I had another idea. Why not arrange them into a Christmas wreath?
The result is this gorgeous green and gold dessert, filled with the fresh flavours of mango, pineapple, kiwi, passionfruit and coconut, topped with fluffy mascarpone cream, crunchy nuts and delicate white chocolate.
The best part? There's no baking involved!
Simply arrange the gluten-free pavlovas into a wreath, add the cream and toppings, and you have a beautiful summer dessert that everyone can pull apart and enjoy.
It's perfect for an Australian Christmas, summer entertaining or any occasion when you want something special without spending hours in the kitchen.
Watch How to Make Green & Gold Tropical Pavlova Wreath
Helpful Tips
Choose Gluten-Free Pavlovas.
I used individual lemon myrtle pavlovas, but traditional individual pavlovas or mini pavlovas work beautifully. Always check the packaging to confirm they're gluten-free, particularly when preparing dessert for someone with coeliac disease.
Keep the Cream Cold.
Refrigerate the mascarpone and thickened cream until ready to whip. Cold ingredients help create a light, fluffy topping that holds its shape.
Prepare the Fruit Ahead.
Slice the mango, pineapple, kiwi and grapes before assembling the wreath. Pat away excess moisture if needed, as too much fruit juice can soften the pavlova shells.
Make Beautiful White Chocolate Curls.
Use a vegetable peeler along the edge of a block of white chocolate to create delicate curls. Let very firm chocolate soften slightly at room temperature if it breaks rather than curls.
Keep the Pavlovas Crisp.
Assemble the wreath shortly before serving. Once topped with cream and fruit, the pavlovas will gradually soften.
Make It Nut-Free.
Simply leave out the hazelnuts and pistachios for a nut-free variation, provided all other ingredients are suitable and free from relevant allergen cross-contact.
Check Packaged Ingredients.
When preparing a gluten-free dessert, check that the pavlova bases, white chocolate and any other packaged toppings are labelled gluten-free.
More Gluten-Free Christmas Desserts to Try
If you love easy, delicious desserts for sharing, here are a few more gluten-free favourites to make your Christmas celebrations extra special.
Green & Gold Tropical Pavlova Wreath
(with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate)
Serves: 12
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Recipe Category: Dessert
Recipe Cuisine: Australian-Inspired
Makes: 12 individual pavlovas (or 24 mini pavlovas)
INGREDIENTS
Pavlova Wreath
3 packs of lemon myrtle 4-pack individual pavlovas (12 pavlovas total)
OR 12 traditional individual pavlovas (24 if using mini pavlovas), gluten-free
Mascarpone Whipped Cream
200 ml thickened cream
200 g mascarpone
½ teaspoon vanilla extract
Tropical Fruit and Toppings
½ small mango
½ cup fresh pineapple
1 kiwi fruit
6 green grapes
3 tablespoons passionfruit pulp
¼ cup hazelnuts and pistachios, roughly chopped (or one nut variety)
50 g gluten-free cooking white chocolate
2 tablespoons desiccated or shaved coconut
Fresh mint leaves, for garnish
INSTRUCTIONS
1. Prepare the Tropical Fruit
Peel and prepare the mango, pineapple and kiwi fruit.
Slice the mango into thin quarter-moon pieces, cut the pineapple into small, thin slices and slice the kiwi into half-moons.
Halve the grapes lengthways and set all the fruit aside.
2. Whip the Mascarpone Cream
In a large mixing bowl, combine the mascarpone, thickened cream and vanilla extract.
Using an electric mixer, whip on medium speed for approximately 2–3 minutes, until soft peaks form. Avoid overwhipping.
3. Arrange the Pavlova Wreath
Arrange the 12 individual pavlovas in a circle on a large, round serving platter or board to form a wreath.
If using mini pavlovas, arrange all 24 in a circular shape.
4. Add the Mascarpone Cream
Spoon a generous tablespoon of mascarpone whipped cream into the centre of each individual pavlova, dividing the cream evenly between them.
5. Add the Tropical Fruit
Arrange the mango, pineapple, kiwi and grapes over the cream, distributing the colours evenly around the wreath.
Drizzle a little passionfruit pulp over each pavlova.
6. Add the Nuts and Coconut
Sprinkle the chopped hazelnuts and pistachios over the pavlovas, followed by the desiccated or shaved coconut.
7. Decorate with White Chocolate
Using a vegetable peeler or sharp knife, shave the white chocolate into delicate curls or shards.
Scatter over the pavlovas.
8. Finish with Mint and Serve
Garnish each pavlova with fresh mint leaves.
Serve immediately while the pavlovas are crisp and the mascarpone cream is beautifully light and fluffy.
Let everyone pull apart their own little pavlova and enjoy!
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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