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Hi Bold Bakers!
I love that pavlova is becoming more and more popular around the world! It’s one of my favorite desserts. With a marshmallow-like center and crunchy exterior, it’s hard not to fall in love!
This Christmas Wreath Pavlova is a festive twist on my traditional pavlova. (Be sure to check out my 5 Simple Steps to Making The Perfect Pavlova too!) This Christmas wreath-looking dessert is popular around the holidays in Australia and New Zealand. I love to decorate it using lovely red and green colors for Christmas, in the form of yummy strawberries, raspberries, pomegranate seeds, and mint leaves.
With just a few simple ingredients you probably already have at home, this recipe will give you an elegant and absolutely out-of-this-world tasting dessert! The best part? This can be made five days ahead, so you’re free to enjoy more time with family! My Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world — is now in full swing! Check my Holiday Baking Headquarters for the full list!
[ Looking for something smaller? Make my Mini Meringues! ]
What Is Pavlova?
Pavlova is essentially a big meringue! It’s made of whipped egg whites, sugar, and an acidic ingredient — I use white vinegar, which helps stabilize the egg white foam, keeping your mixture from splitting. Unlike store-bought meringues, this homemade pavlova is anything but “chalky.” It has a satisfyingly crunchy exterior, with an unbelievably airy and light interior.
What You Need To Make Christmas Wreath Pavlova
- Measuring Cups and Spoons
- Parchment paper
- Baking sheet
- Electric stand mixer or hand mixer
- Mixing bowls
How To Make Christmas Wreath Pavlova
For such an elegant dessert, it’s hard to believe it only takes a few minutes to whip together — most of the time is spent in the oven and letting it cool! Here is how you make Christmas Wreath Pavlova (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 300°F (150°C). On a piece of parchment paper, draw a 12-inch (30cm) circle — this will be your guide on where to place your pavlova! Turn it over and place it on a baking sheet.
- Using either an electric stand mixer or a hand mixer, whip the egg whites in a clean bowl for about 2 minutes on low speed until bubbles start to form.
- Once bubbles start to form, turn the machine up to a medium-high speed and continue to whip until the egg whites start to reach soft peaks. This should take about 2-3 minutes.
- Slowly add the sugar, 1 tablespoon at a time, until all of the sugar is incorporated. The egg whites’ volume will double in size and get shiny.
- Once all the sugar has been added, add in the cornflour (cornstarch) and the vinegar. Continue to mix for 2 more minutes and then shut off the mixer.
- Using a large spoon, dollop the meringue around the circle you drew on the parchment paper, leaving a hole in the middle, just like a Christmas wreath.
- Turn the preheated oven down to 250°F (125°C) and bake the pavlova for about 1 hour and 15 minutes. Then, turn off the oven but leave the pavlova inside for it to dry out. This should take at least 3 hours — I leave mine inside overnight.
- When ready to serve, spoon whipped cream over the top of the pavlova. Top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint leaves around the wreath for a beautiful presentation! Enjoy straight away!
Gemma’s Pro Chef Tips For Making Christmas Wreath Pavlova
- Use room temperature egg whites. Warmer eggs whip faster than cold eggs!
- Measure egg whites in grams for complete accuracy. Each large egg white weighs 40g each.
- You can make this pavlova up to 5 days in advance! Keep it covered in a cool, dry place until ready to serve, then add your whipped cream and toppings!
- Extra egg whites? Freeze them in a Ziploc bag and use them for making a quick pavlova in the future!
- For a more traditional pavlova, top with kiwi, strawberries, and passion fruit.
- Vinegar helps to stabilize the eggs. Be sure to use just plain white vinegar or apple cider vinegar.
How Do I Store Christmas Wreath Pavlova
Once you have topped your pavlova with whipped cream and fruit, you should enjoy it right away, as your pavlova will start to absorb the moisture from the toppings. However, leftover pavlova will keep in your refrigerator for up to 2 days. You can also make this recipe 5 days in advance! Just be sure not to add your toppings until serving!
Make Holiday Desserts!
- Festive Danish Butter Cookies
- Aunty Rosaleen’s Irish Christmas Cake
- How To Steam A Christmas Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Christmas Wreath Pavlova Recipe
Ingredients
- 4 large (5 ½ oz/160g) egg whites at room temperature
- 1 ¼ cups (10oz/282g) sugar
- 2 teaspoons cornflour (aka cornstrach)
- 1 teaspoon white vinegar
- 2 cups (16floz/454ml) double cream whipped
- 2 cups (10oz/300g) strawberries quartered
- 2 cups (10oz/300g) raspberries
- 1 cup (5oz/150g) blueberries
- ½ cup (2 ½oz/71g) pomegranate seeds
- Mint to decorate
Instructions
- Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12 inch (30cm) circle. Turn it over and place it on a baking sheet.
- Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
- Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
- Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.
- Once all the sugar is incorporated, add cornflour and the vinegar. Continue mixing for 2 more minutes and then turn off the machine.
- Using a large spoon, dollop the meringue around the circle leaving a hole in the middle just like a Christmas wreath.
- Turn down the oven to 250°F (125°C) and bake the Pavlova for about an 1hr 15 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
- When you are ready to serve, generously spoon whipped cream over the top of the Pavlova and top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint around for a beautiful presentation. Enjoy straight away. Store in the refrigerator and enjoy within 2 days.
Hello Gemma, I’m excited to try this for my family. My oven has a European style convection option, which I often use. Do I use convection with this recipe, or regular bake? Also, my family is large and I need to make two at the same time if possible. Will that work?
Can the whipped cream and fruits be topped 2-3 hours before serving? If so, would the Pavlova stay crunchy?
Hi Gemma, can you make this pavlova in a keto version, please? I.e. use the equivalent amount of granular sweetener instead of normal sugar?
Love this and I enjoyed doing it. 😍
Thank you for this recipe. My first time making a pavlova and it was perfect. Light and Yummy. Made it for a summer afternoon treat.
Hi Gemma! Thank you so much for this recipe! I’m planning of making it tomorrow. We don’t need cream of tartar in the ingredients? Thank you and have a peaceful and luminous year 2022!
Made this for Christmas Eve dessert. I do not even know what word to use to describe it. Perfection is what comes to mind! Honestly, I love to bake and this is my favorite dessert ever. For starters, it is absolutely beautiful. Second, every single person took one bite and came up ranting about how good it was. We are going to make another for New Year’s Eve since we have leftover fruit! Thanks so much for this recipe. It really is spectacular.
Why do my pavlovas get hard on the bottom?
Hi Gemma may i know if lemon can be substituted for white vinegar?
Thank you.
A drop or two of rosewater takes a pav to the next level…