Christmas Pavlova Wreath Recipe

If you want to wow your friends and family this holiday season, you have to try this Christmas Pavlova Wreath Recipe. It’s not just beautiful, it’s a showstopper with crisp, marshmallow-soft meringue crowned with whipped cream and vibrant fruits—perfect for lighting up your festive table. Keep reading because I’m sharing all the tips that’ll make you nail this stunning dessert every single time.

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Ingredients You’ll Need

The magic of this Christmas Pavlova Wreath Recipe starts with simple, quality ingredients that come together beautifully. Each one plays a key role in creating that airy, light texture and festive flavor.

• Egg whites: Fresh, large eggs give the best volume—make sure there’s no yolk mixed in for perfect peaks.
• Caster sugar: Fine sugar dissolves quickly into the egg whites for that glossy finish.
• White wine vinegar: Adds a subtle tang and helps stabilize the meringue for a better structure.
• Cornflour: Keeps the meringue soft inside while the outside crisps up beautifully.
• Double cream: Choose the richest cream you can find for luscious whipped topping.
• Vanilla bean paste: It’s a little flavor upgrade over extract, giving a wonderful vanilla aroma.
• Fruit of your choice: Berries, kiwi, pomegranate arils—you name it! Fresh, colorful fruits make this wreath pop.
• Mint leaves: For a fresh green contrast that adds to the wreath’s festive look.
• Icing sugar: A light dusting for that classic snowy finish on top.

Variations

I love that this Christmas Pavlova Wreath Recipe is so adaptable. Whether you want to keep it traditional or try a different spin, there are lots of ways to personalize it to suit your taste or dietary needs.

• Tropical Twist: I once swapped the berries for mango, passionfruit, and kiwi—such a bright and fresh variation that wowed my guests.
• Dairy-Free Option: You can use coconut cream instead of double cream to keep things vegan without sacrificing richness.
• Nutty Crunch: Toasted nuts like pistachios or almonds sprinkled on top add a delightful crunch and holiday flair.
• Chocolate Drizzle: For an indulgent touch, drizzle with melted dark chocolate just before serving—Christmas magic on a plate.

How to Make Christmas Pavlova Wreath Recipe

Step 1: Whisking the Egg Whites to Perfect Peaks

Start with your room-temperature egg whites in a clean, dry bowl—any grease will stop them from whipping properly. Whisk them until you get soft peaks, which means when you lift the whisk, the peaks just hold but droop slightly. I love using an electric mixer for this—it saves your arms and is so consistent. Then, gradually add the caster sugar a spoonful at a time while whisking on high speed. The mixture should become glossy and hold stiff peaks—think shiny and firm. This step really sets the stage for a stable meringue.

Step 2: Gentle Folding and Shaping the Wreath

Mix the cornflour and white wine vinegar to a smooth slurry and fold it carefully into the meringue—this little trick helps keep the inside soft and chewy. Then, on a lined baking tray, draw two concentric circles—a big 30cm one and a smaller 15cm one inside—to create the wreath shape. Spoon and carefully spread the meringue between the circles, flattening the top so it’s even. Remember, the meringue will puff up a bit while baking, so avoid spreading it too thin. It’s like sculpting your own edible Christmas decoration!

Step 3: Baking Low and Slow

Bake the meringue initially at a higher temperature for 10 minutes, then lower it to 140˚C (fan 120˚C) for about an hour to an hour and 15 minutes. This slow drying is what gives you that crisp shell and soft center. Resist the urge to open the oven door too often—each peek can cause cracks or collapse. Once baked, switch off the oven and leave the meringue inside to cool and dry out for at least an hour, or even overnight if you can wait. I learned this patience pays off with perfectly set pavlova every time.

Step 4: Whipping the Cream and Decorating

Whip your double cream with vanilla bean paste till you get soft but firm peaks—be careful not to overwhip or it’ll turn grainy. Spread the cream generously over your cooled pavlova wreath and start layering your chosen fruits on top. I usually go for a mix of bright berries and shiny pomegranate arils to give that true Christmas feeling. Finish with fresh mint leaves and a dusting of icing sugar to mimic a delicate blanket of snow.

How to Serve Christmas Pavlova Wreath Recipe

Garnishes

I love to keep my garnishes fresh and festive: juicy red berries, bright pomegranate seeds, and those little bursts of green mint leaves. The contrast in color and flavor brings the wreath to life, and the mint adds a nice freshness that cuts through the sweet cream. A light dusting of icing sugar is the perfect final touch—it looks like snow and makes it instantly more festive.

Side Dishes

This pavlova pairs beautifully with a sparkling dessert wine or a warm cup of spiced tea to balance all that sweetness. If you want to make it a fuller holiday feast, try serving it alongside some rich Christmas pudding or traditional mince pies for a mix of textures and flavors that keep everyone coming back for more.

Creative Ways to Present

Once, I made mini pavlova wreaths for individual servings—so cute and perfect for parties! You can also assemble the wreath directly on a festive platter lined with holly or pine sprigs to amp up the holiday vibe. Another idea is to thread edible flowers or cranberries onto toothpicks and stick them into the cream for an edible “wreath garland.” These little touches make the dessert even more memorable.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store the pavlova wreath in an airtight container in the fridge. However, keep in mind the meringue will soften over time from the moisture of the cream and fruit, so it’s best eaten within 24 hours for that classic crisp-tender texture.

Freezing

I don’t recommend freezing the fully assembled wreath because the cream and fruit won’t thaw well. But if you want to prep ahead, you can freeze the baked pavlova base wrapped well in plastic wrap and foil for up to a month. When ready, just thaw it at room temperature and assemble with fresh cream and fruit.

Reheating

Meringue pavlovas aren’t really suited to reheating—the magic is in the cool, crisp shell and fluffy inside. If your wreath softens a bit after storage, serving it chilled or at room temperature is best. Just add fresh whipped cream and fruits to refresh the flavors.

FAQs

Final Thoughts

This Christmas Pavlova Wreath Recipe has been a game changer for my holiday celebrations. I love how effortlessly it brings a bit of magic and sparkle to the table, impressing guests without needing hours of complicated prep. If you’ve been hesitant about making meringue, don’t be—follow the tips here, and you’ll have a dessert that’s as delightful to make as it is to eat. Give it a go this year, and let me know how your wreath turns out—I’m betting it’ll be the star of your Christmas feast!

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