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Green & Gold Tropical Pavlova Wreath (gluten-free)

Let's make my Green & Gold Tropical Pavlova Wreath! This gluten-free, no-bake dessert is the ultimate crowd-pleaser! With individual pavlovas, it’s an effortless pull-apart treat that’s perfect for gatherings. Vibrant tropical fruits, creamy whipped mascarpone, coconut, and white chocolate bring piña colada-inspired flavours to life, making it a fresh twist on a classic Aussie dessert. Ready in just 20 minutes, this stunning centrepiece is ideal for busy hosts or last-minute plans, delivering a delicious, eye-catching finish to your celebrations.

The Story Behind the Recipe

The inspiration for this recipe came from a desire to create a tropical twist on a classic pavlova. I originally planned to make one large pavlova topped with vibrant fruits like mango and pineapple instead of the usual strawberries and kiwi. Then I spotted these individual pavlova bases and couldn’t resist! While I used lemon myrtle bases for an extra flavor boost, this recipe works just as beautifully with traditional individual or large pavlovas. It’s an effortless way to bring a touch of summer to your celebrations with a dessert that’s as stunning as it is delicious.

Watch How to Make It

Helpful Tips for a Perfect Tropical Pavlova Wreath

Chill the Cream: Keep the mascarpone and thickened cream in the fridge until you’re ready to whip them. Cold cream whips better and gives a lighter, fluffier texture.

Prep the Fruit First: Slice all the fruits and set them aside before assembling the pavlovas. This will make the process smoother and ensure the pavlovas stay fresh and crisp.

White Chocolate Shaving Trick: Use a vegetable peeler on a chilled white chocolate block to create delicate curls. If the chocolate is too hard, let it sit at room temperature for a minute before peeling.

Make Ahead: You can prepare the fruit, and nuts a few hours in advance and store them separately. Assemble the pavlovas just before serving to keep them crisp.

Keep it Neat: Use a spoon to gently drizzle passionfruit pulp so it doesn’t overwhelm the other fruits.

Customize the Nuts: If hazelnuts or pistachios aren’t your favorite, swap them for almonds or leave them out entirely for a nut-free option.

Other Gluten-Free Dessert Ideas

Pavlova Rocky Road

Chocolate Coated Fruit Platter

Fruit and Nut Christmas Cake

NYE Greek Cake (Vasilopita)

Green & Gold Tropical Pavlova Wreath

(with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate)

Serves: 12

Prep Time: 20 minutes

INGREDIENTS

3 packs of Woolworths Lemon Myrtle 4-Pack Individual Pavlovas (12 pavlovas total)

OR 12 traditional individual pavlovas (24 pavlovas if using mini)

200mL thickened cream

200g mascarpone

½ teaspoon vanilla extract

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 use just one nut variety if preferred)

50g cooking white chocolate

2 tablespoons desiccated or shaved coconut, for sprinkling

Fresh mint leaves, for garnish

INSTRUCTIONS

Prepare the Fruit:

· Peel and clean the mango, pineapple, and kiwi fruit.

· Slice one mango cheek in half lengthwise, then into thin strips for quarter-moon shapes.

· For the pineapple, slice one side, halve it, and then cut into thin quarter-moon strips.

· Peel the kiwi and slice into half-moons.

· Halve the grapes lengthwise and set aside.

Prepare the Whipped Cream: In a large mixing bowl, combine the mascarpone, thickened cream, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form (approximately 2–3 minutes). Avoid overwhipping.
Assemble the Wreath: On a large, round serving platter or board, arrange the 12 pavlovas in a circular shape to form a larger wreath.
Add the Cream: Spoon a heaped tablespoon of the mascarpone whipped cream onto the centre of each pavlova.
Top with Tropical Fruits: Arrange the fruits one at a time: place the mango slices, followed by the pineapple, kiwi, and grapes on top of each pavlova. Spoon a small drizzle of Woolworths Passionfruit Pulp over the cream and fruits.
Add Texture and Garnish: Sprinkle the chopped hazelnuts and pistachios over the pavlovas. Lightly dust with desiccated coconut for a tropical twist.
Decorate with White Chocolate: Use a potato peeler or sharp knife to shave white chocolate curls or shards and scatter them across the pavlovas.
Finish with Mint: Garnish each pavlova with a small sprig of mint leaves for a fresh finish.
Serve immediately as a stunning centerpiece for any gathering. The tropical flavours and creamy mascarpone combine beautifully to create a dessert that is light, refreshing, and absolutely irresistible!