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Caramel pavlova wreath

Serves 10-12   Prep 40 mins, plus overnight resting  |  Cook 1 hr 40 mins

Want your dessert to leave a lasting impression? This beautifully rich pavlova promises to be the ultimate centrepiece – and it’s easier to make than you might think!


6 egg whites
300g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
400ml double cream
80g Werther’s Original Butter Candies
450g berries
1 tbsp icing sugar
handful of mint, leaves picked
edible gold leaf (optional)


1. Heat the oven to 170C/150C fan/gas 4. Line a large baking tray with baking parchment, then place a plate – or anything round approx. 25cm in diameter – into the centre and draw around it. Whisk the egg whites in a large bowl with an electric whisk or in a stand mixer for around 5-6 mins until they form soft peaks. With the whisk still going, slowly add in the sugar a spoonful at a time, then add the cornflour and vinegar and continue to whisk for a further 5-6 mins, until you have a thick, glossy meringue mixture.

2. Dot a small amount of meringue under each corner of the baking parchment to help keep it in place, then spoon 8 or 9 large mounds of the meringue to form a circle that sits inside the one you have drawn. Gently flatten down the tops of the mounds (this is where the cream will sit later) and reduce the oven to 160C/140C fan/gas 3. Bake for 1 hr 30 mins, then turn off the oven and leave to cool inside overnight, keeping the door closed.

3. Whip 300ml of the cream to soft peaks. Gently cook the Werther’s Original Butter Candies in a small pan over a medium heat for 8-10 mins, swirling the pan, until they have fully melted. Add the remaining 100ml of cream and stir until you have a smooth sauce. Fold two-thirds of the caramel sauce into the whipped cream, then spoon onto the meringue. Drizzle over the remaining caramel and top with the berries, icing sugar, mint leaves and gold leaf, if using.

See the core range

Werther’s Original Butter Candies

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Werther’s Original Creamy Filling

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