A Christmas Pavlova Wreath is the ultimate showstopper dessert for the holiday season — crisp on the outside, marshmallow-soft inside, and beautifully topped with whipped cream and jewel-toned berries. This holiday pavlova wreath combines elegance and simplicity, creating a festive centerpiece that captures the joy, sweetness, and sparkle of Christmas gatherings. Whether you’re hosting a family dinner or bringing dessert to a holiday party, this Christmas meringue pavlova is guaranteed to impress.
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Festive & Elegant: A stunning Christmas pavlova dessert that doubles as a table centerpiece.
Light & Airy: Sweet yet delicate — a perfect balance after a heavy holiday meal.
Customizable: Decorate with your favorite fruits — from berries to kiwi and mint.
Make-Ahead Friendly: The meringue base can be baked ahead for stress-free hosting.
Naturally Gluten-Free: Perfect for guests with dietary restrictions.
Impress Without Stress: Looks professional but easy to create with simple ingredients.
Crowd-Pleasing Flavors: Crispy, creamy, fruity, and refreshing in every bite.
Ingredients
For the Pavlova Base:
6 large egg whites (room temperature) – ensure no yolk contamination for best volume
1 ½ cups granulated sugar – stabilizes and sweetens the meringue
1 teaspoon white vinegar – helps achieve a soft, marshmallow center
1 teaspoon cornstarch – adds stability and prevents cracking
1 teaspoon vanilla extract – adds subtle flavor depth
For the Whipped Cream Topping:
1 ½ cups heavy cream (cold) – whip until soft peaks form
2 tablespoons powdered sugar – lightly sweetens
1 teaspoon vanilla extract – enhances aroma
For the Decoration:
1 cup fresh strawberries, sliced
1 cup fresh raspberries
1 cup fresh blueberries
1 cup kiwi slices
Fresh mint leaves for garnish
Optional: powdered sugar for a “snowy” festive finish
💡 Ingredient Tip: Use superfine (caster) sugar — it dissolves faster in egg whites, giving a smoother meringue. For a twist, add a few drops of almond extract for a subtle nutty note.
How to Make the Christmas Pavlova Wreath
Step 1 – Preheat & Prepare:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw two circles: a 12-inch outer circle and a 6-inch inner circle to form your wreath guide. Flip the paper so ink doesn’t touch the meringue.
Step 2 – Make the Meringue:
Beat egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing to high speed. Continue beating until stiff, glossy peaks appear (around 8–10 minutes). The mixture should feel smooth when rubbed between your fingers.
Step 3 – Add Stability:
Fold in vinegar, cornstarch, and vanilla extract using a spatula. Be gentle to keep the air in your meringue.
Step 4 – Shape the Wreath:
Spoon the mixture onto the parchment following the circle guide. Smooth or swirl the top using the back of a spoon — this creates beautiful texture when baked.
Step 5 – Bake:
Bake for 90 minutes, then turn off the oven and leave the door slightly open. Let the Christmas pavlova wreath cool completely inside for 1 hour. This prevents sudden temperature changes and reduces cracks.
Step 6 – Whip the Cream:
Beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Avoid overwhipping — the texture should be silky, not stiff.
Step 7 – Assemble:
Transfer the cooled meringue to a serving platter. Spread whipped cream evenly over the top.
Step 8 – Decorate:
Arrange your fruits beautifully, alternating colors for a festive pavlova wreath effect. Add mint leaves and a dusting of powdered sugar for a snowy touch.
Pro Tips for the Perfect Pavlova
How do I stop my pavlova from cracking?
Cracks often happen due to rapid cooling. Always let your holiday pavlova wreath cool gradually in the oven.
Can I make the pavlova ahead of time?
Yes! You can make the base a day ahead. Store it in an airtight container at room temperature and assemble it just before serving.
Why does my meringue weep?
Weeping usually means sugar wasn’t fully dissolved. Beat the sugar in slowly and check texture before baking.
Can I use frozen berries?
Absolutely. Thaw them first and pat dry to avoid excess moisture on the whipped cream.
Best Ways to Serve
Serve this Christmas pavlova dessert as the grand finale of your holiday feast. Pair it with:
Hot cocoa or mulled wine for cozy winter vibes
A scoop of vanilla or coconut ice cream for extra indulgence
Mini pavlova nests for kids or smaller gatherings
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 4g |
| Carbohydrates | 40g |
| Fat | 12g |
| Sugar | 36g |
| Sodium | 45mg |
Storage & Leftovers
Unassembled pavlova base: Store up to 2 days in an airtight container at room temperature.
Assembled pavlova: Keep in the fridge for up to 24 hours — note that the meringue softens slightly.
Refrigeration Tip: Place paper towels under the pavlova to absorb moisture and retain crispness.
FAQs About Christmas Pavlova Wreath
Can I make a mini version?
Yes — form smaller individual wreaths or nests for personal servings.
Can I use other toppings?
You can use pomegranate seeds, cranberries, or edible flowers for a stunning Christmas wreath dessert variation.
How far ahead can I whip the cream?
Prepare the whipped cream up to 6 hours ahead and refrigerate. Re-whip briefly before assembling if it softens.
Recipe Variations
Tropical Twist: Add mango and passionfruit for a vibrant holiday pavlova wreath.
Chocolate Lovers: Drizzle with melted dark chocolate or cocoa dusting.
Vegan Option: Replace egg whites with aquafaba (chickpea liquid) for a plant-based Christmas pavlova.
Nutty Delight: Sprinkle toasted almonds or pistachios for crunch.
Conclusion
This Christmas Pavlova Wreath is more than just dessert — it’s a celebration of joy, color, and flavor. Its crisp shell, fluffy center, and creamy topping make it the ultimate holiday pavlova recipe for your festive table. Every slice feels like unwrapping a gift of sweetness and love.