There’s something magical about a Christmas Pavlova Wreath, a dessert that effortlessly captures the spirit of the season with its bright, snowy meringue and jewel-toned toppings.
This holiday treat isn’t just a feast for the eyes—it’s a perfect balance of crispy, marshmallowy meringue topped with lightly whipped cream and bursts of fresh berries, pomegranate, and perhaps a scattering of mint for an extra pop of color.
Creating this wreath has become a Christmas tradition in our home; I love how it brings a festive twist to a classic Pavlova, instantly making any holiday table feel extra special.
And for those who hesitate at making meringue, here’s a tip: letting it cool slowly in the oven ensures it stays crisp on the outside and marshmallow-soft inside.
Why I Love This Recipe (And You Will Too):
- It’s both stunning and simple: a perfect blend of visual impact and ease.
- Each slice is a bite of heaven, with airy meringue and refreshing, juicy berries.
- My guests always appreciate its lightness after a heavy meal—a dessert that feels indulgent without being overly rich.
- It’s so versatile! You can switch up the toppings with whatever fruits are in season or add a drizzle of homemade caramel.
- As a centerpiece dessert, it brings everyone to the table with a sense of holiday wonder.
Pavlova Wreath Recipe
Equipment
- Stand Mixer
- Large baking tray
- Baking parchment
- Small Bowl
- Tablespoon
- Fork
- Oven
- Whisk
- Knife
- Mixing Bowl
Ingredients
For the Meringue
- 6 medium egg whites or 5 large
- 300 g white caster sugar
- 1 tsp cornflour
- 1/2 tsp vanilla extract
- 1 tsp white wine vinegar
For the Filling
- 2 tbsp icing sugar
- Fresh fruit I used blackberries pomegranate, raspberries, blueberries etc!
- 450 ml double cream
- Freeze dried raspberries
- Raspberry coulis
- Mint leaves
Instructions
- Preheat your oven to 150°C (130°C for fan ovens) and line a large baking tray with baking parchment.
- Whisk egg whites with a stand mixer until they form stiff peaks.
- Gradually add sugar, 1 tsp at a time, until the mixture becomes glossy.
- Add white wine vinegar, cornflour, and vanilla, whisking until smooth.
- Place a small bowl in the center of the parchment paper and dollop the meringue mixture around it to form a wreath shape.
- Use a fork to create texture by spiking the meringue.
- Carefully lift out the bowl and bake for 1 hour. Turn off the oven and let the meringue cool completely inside without opening the door.
- Once cooled, top the meringue with whipped cream, chopped fruits, mint leaves, and a sprinkle of icing sugar or edible glitter. Enjoy!
