Who doesn’t love a Christmas pav? This festive pull-a-part Christmas Pavlova wreath featuring Original Spirit Co. Blood Orange with Japanese Yuzu Ginfusion is deliciously light and fluffy and delivers a mouth-watering ginny tang! 

Presenting individual mini pavs in a wreath looks so Christmassy and will have your desert looking amazing until the last piece is gone. No more messy collapsed pav that disintegrates at the first slice of a knife, your guests can simply lift the dessert off the board fuss free.

Ex-Masterchef Alumni and Mornington Peninsula local, Dani Venn has outdone herself with this Ginfusion treat – we hope you enjoy!



  • 9 egg whites
  • 2 ½ cups castor sugar
  • 2 teaspoons of corn flour, sifted
  • 2 teaspoons white vinegar
  • 2 cups cream, whipped to stiff peaks


  • 1 cup caster sugar
  • 1 cup Ginfusion Blood Orange & Japanese Yuzu
  • ½ cup water
  • 3 blood oranges, sliced into thin rounds
  • 2 blood oranges, segmented
  • 2 sprigs fresh rosemary
  • 50g dark chocolate shavings
Christmas Dessert Ginfusion Pavlova Wreath



  1. Place sugar, Ginfusion Blood Orange & Japanese Yuzu and water into large, deep heavy based saucepan or frypan, whisk over medium – high heat until sugar has dissolved.
  2. When simmering, add blood orange and reduce heat to low, simmer on each side for 20 minutes, adding a little water or Ginfusion if needed. Peels will become translucent when ready and the syrup should be thick.
  3. Remove blood orange and place on a wire rack to cool. Reserve the syrup, if too thick, add Ginfusion to thin out. If the syrup is too bitter, add a little more sugar to sweeten however the Ginfusion should balance it out and provide a little extra kick.


  1. Preheat fan forced oven to 150 degrees
  2. You will need two baking trays for this recipe and two sheets of bake paper. Use the base of small bowl and trace about 7 circles on baking paper across the two sheets.
  3. Place egg whites and a pinch of sugar into a very clean electric mixer bowl, there should be no trace of water in the bowl.
  4. Whisk on medium speed until soft peaks form then gradually add sugar, one tablespoon at a time, until mixture is stiff and glossy.
  5. When sugar has fully incorporated into egg whites, fold in cornflour and vinegar until just combined.
  6. Spoon the meringue on the circles on the baking paper, smooth out the top.
  7. Reduce oven temperature to 120 degrees, bake for 1-1.5 hours, until a crisp shell has formed on the meringue. Open oven door and allow to cool completely in the oven before removing.

To create the wreath, place meringue outside the edges of a large circular board, top with whipped cream, candied and fresh segments of blood orange, rosemary sprigs and shaved dark chocolate. Finish with blood orange Ginfusion syrup.

Festive Christmas dessert - Ginfusion Blood Orange Pavlova wreath


  • Ensure that there is no egg yolk at all in the egg white
  • The egg white mixture should not be grainy after adding the sugar, test by pinching a small amount of meringue between your finger, it should not be grainy at all.