Christmas Pavlova Wreath Recipe

If you’re looking to wow your friends and family this holiday season, I absolutely love sharing this Christmas Pavlova Wreath Recipe because it’s as stunning as it is delicious. Picture a crisp, glossy meringue shaped like a festive wreath, topped with a cloud of whipped cream and vibrant, fresh fruits. It’s a showstopper dessert that will have everyone asking for seconds—and trust me, it’s easier than it looks. Stick with me, and I’ll walk you through every step to get it perfect!

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Ingredients You’ll Need

The ingredients here are pretty straightforward and classic for a pavlova, but the magic happens when they come together. I always advise using fresh eggs and good-quality cream to get that luscious texture. Plus, picking tasty, colorful fruit will not only make it prettier but also remind everyone it’s Christmas on a plate.

• Egg Whites: Make sure these are at room temperature for better volume when whipping.
• Caster Sugar: Fine sugar dissolves better, giving you a glossy meringue without graininess.
• White Wine Vinegar: This helps stabilize the meringue and keeps it from weeping.
• Cornflour: Adds a slight marshmallow-y softness inside the meringue crust.
• Double Cream: I like whipping it just to stiff peaks so it’s creamy but still spreadable.
• Vanilla Bean Paste: This packs more punch than vanilla extract—totally worth it for the rich flavor.
• Fruit of Your Choice: Berries, kiwi, pomegranate seeds—you name it. I recommend a mix of colors and textures.
• Mint Leaves: For a fresh pop of green and a little festive flair.
• Icing Sugar: A light dusting adds that final touch of winter magic.

Variations

One of the best things about this Christmas Pavlova Wreath Recipe is how you can make it your own. I like to switch up the fruits depending on the season or what’s freshest—and sometimes sneak in a drizzle of chocolate or passionfruit pulp. Don’t be afraid to experiment!

• Tropical Twist: I once topped mine with mango, passionfruit, and shredded coconut, and my family went crazy—it tasted like a sunny holiday in December.
• Nutty Addition: Toasted pistachios or chopped almonds sprinkled on top add crunch and a festive flair.
• Diet-Friendly: You can swap double cream for coconut cream to make it dairy-free without losing that creamy texture.
• Festive Flavors: Adding a pinch of cinnamon or warming spices to the meringue can transform this into a holiday-inspired treat.

How to Make Christmas Pavlova Wreath Recipe

Step 1: Whip Up Those Egg Whites to Perfection

Start by preheating your oven to 160˚C (fan 140˚C). Then, line a baking sheet with parchment paper and draw two circles—a large 30cm one and a smaller 15cm one inside—to guide your wreath shape. When it comes to the egg whites, I love using a stand mixer with a whisk attachment, but a hand mixer works just as well. Whisk them until soft peaks form—that’s when the whites hold their shape but still look a little floppy. This is the base for a beautifully light meringue.

Step 2: Sugar + Stabilizers = Meringue Magic

Add your caster sugar slowly, a spoonful at a time, while whisking at high speed. This step can’t be rushed—adding the sugar gradually ensures it dissolves completely, which leads to that crisp exterior and glossy finish. Next, mix your cornflour and white wine vinegar into a slurry and gently fold it in. This trick? It’s the secret I discovered to keep my pavlova from weeping and to get that perfect marshmallow-y middle texture.

Step 3: Shape Your Meringue Wreath

Spread the mixture carefully along the ring you drew, flattening it gently with the back of a spoon. Remember, the meringue will puff up in the oven, so don’t panic if it looks a tad narrow now. The small inner circle acts as a “hole” in your wreath, making it extra festive. This might be the most fun part—your creation is starting to take shape!

Step 4: Bake and Dry to Perfection

Slide your wreath into the oven and immediately reduce the heat to 140˚C (fan 120˚C). Bake for about 1 to 1 ¼ hours. During this time, the outside becomes crisp while the inside stays soft and marshmallowy. I like to leave mine in the turned-off oven overnight with the door slightly ajar to dry out thoroughly—this way, you don’t need to rush and your pavlova stays crisp for longer.

Step 5: Whip the Cream and Assemble Your Masterpiece

Whip your double cream along with the vanilla bean paste until it holds soft, barely stiff peaks. Dollop it generously over your cooled meringue wreath—this contrast between the crunchy shell and the smooth cream is what makes this recipe unforgettable. Then, pile on your freshest, most colorful fruits. I love mixing berries, kiwi, and a few pomegranate seeds for that festive red and green vibe. Finish with a sprinkle of icing sugar and some mint leaves for that extra holiday sparkle.

How to Serve Christmas Pavlova Wreath Recipe

Garnishes

I tend to stick with classic garnishes: fresh mint leaves and a dusting of icing sugar. The mint adds a refreshing aroma and festive pop of green that really complements the vibrant fruit. Sometimes, I’ll add edible gold flakes or a few cranberries to step up the holiday glam for special occasions.

Side Dishes

This pavlova wreath is a fantastic finale on its own, but if you want to round out your festive spread, I like pairing it with simple options like spiced mulled wine, or a light citrus sorbet on the side to refresh the palate between bites.

Creative Ways to Present

One year, I arranged mini fairy lights around the plate and set the wreath on a wooden board for a rustic holiday vibe. Another time, I placed the wreath on a cake stand with holly sprigs and cranberries artfully scattered around. You really can’t go wrong—just think of your table’s vibe and go festive!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), keep them in an airtight container in the fridge—but note that the meringue will start to soften overnight. To keep it crisp for longer, store the baked meringue separately from the cream and fruit, then assemble just before serving.

Freezing

I don’t recommend freezing the assembled pavlova because the cream doesn’t freeze well, but the baked meringue shell itself freezes beautifully. Just wrap it tightly in plastic wrap and place it in a freezer bag—it can last for a couple of months and make holiday prep a breeze.

Reheating

If you freeze your meringue shell, thaw it at room temperature for a few hours before assembling. Avoid microwaving or heating as it can ruin the delicate crispness. Freshly whipped cream and fruit will bring it right back to life!

FAQs

Final Thoughts

This Christmas Pavlova Wreath Recipe has become one of my favorite holiday traditions—not just because it looks stunning, but because it brings everyone together around the table with joy and smiles. I hope you find it as rewarding to make as I do to share, and that it becomes a staple on your festive dessert menu. Give it a try, and watch it become your go-to Christmas showstopper!

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