Christmas Pavlova

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When it comes to show stopping desserts, few things look more festive than a Christmas Pavlova Wreath. I have made this for so many Christmas parties and it’s always a hit! Gorgeous crispy, sweet pavlova with a soft, mallowy centre. That is before you even think about the vanilla whipped cream and plump, fruity berries scattered on top…

Christmas Pavlova on a plate with a ribbon

Although this pavlova wreath looks complicated, it is actually very simple. If you are new to pavlovas, just think of it like a meringue wreath recipe. Once you have whipped up the meringue, the oven does the hard work. Trust me, if you want an easy dessert for entertaining, this is the recipe for you! Just like my Chocolate Brownie Trifle, it can be made ahead to save you time and stress on the day…

Also, don’t feel like you have to follow my topping suggestions. Have fun getting creative! Drizzle with melted chocolate, grate over curls or sprinkle with nuts. Sometimes I even swirl fruit coulis through the whipped cream for a pretty marble effect…

Christmas Pavlova on a plate with berries and cherries

Why you will love this Christmas Pavlova recipe:

It is a stunning dessert perfect for a festive celebration or dinner party.
It is full of flavour and texture. Think sweet, crispy pavlova, with a soft, mallowy centre, topped with fruity berries.
It is the perfect make-ahead dessert for easy entertaining. The perfect way to help you stay organised over the festive season. Simply decorate just before serving!
It is the perfect recipe to adapt all year round using seasonal ingredients.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Egg whites - a key ingredient in this Christmas Pavlova. They help give its structure and light and airy texture.

Caster sugar - this adds sweetness, helps stabilise the meringue and produce the crisp exterior.

White wine vinegar - this helps stabilise the meringue so it holds its shape and doesn’t collapse.

Double cream - make sure you use double cream. Single cream doesn’t have a high enough fat content to whip up and hold its shape.

Vanilla extract - this adds a hint of vanilla sweetness to the whipped cream. The perfect topping for this Christmas Pavlova.

Mixed berries - use a selection of your favourite berries. I love cherries, blueberries and raspberries for a variety of flavours and textures.

Icing sugar - a dusting of sieved icing sugar adds a pretty ‘snowy’ effect to this pavlova wreath.

Substitutions and Variations:

Sugar - you can use golden caster sugar for a slightly caramel-like flavour. Your pavlova wreath will be darker and not the ‘snowy white’ you get if with caster sugar.
Vanilla - you can use vanilla bean paste, if you prefer. Avoid vanilla essence as it is made from artificial ingredients and will give this Christmas Pavlova a synthetic taste.
Nuts - to add a bit of texture, sprinkle this Christmas Pavlova with chopped nuts before serving. Almonds and hazelnuts are delicious. Pistachios also look super festive thanks to their striking green colour. Whichever nuts you choose, remember to toast them first to bring out the flavour.
Chocolate - drizzle with melted chocolate for a final flourish. Dark chocolate brings in intensity which is delicious with the sweet meringue. However, white chocolate looks very pretty and sweetens any ‘tarter’ berries. Alternatively, milk chocolate is always a crowd pleaser. If you don’t have time to melt chocolate, grate over some curls using a vegetable peeler.
Icing sugar - a dusting of sieved icing sugar looks super pretty on top of this Christmas Pavlova. I love the festive ‘snowy’ effect. If you can find it, try using vanilla icing sugar - it is so delicious!

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 150C Fan. Line a baking tray with non-stick baking paper. Using a plate or the bottom of a cake tin, draw a large circle in the centre.

TWO: Then use a smaller plate to draw a smaller circle inside. Flip the baking paper over (you should still be able to see the circle through the paper).

THREE: In a large, spotlessly clean, bowl, whisk the egg whites with an electric whisk (or stand mixer) until you have stiff peaks. Gradually add the sugar 1 tablespoon at a time, waiting until all the sugar has dissolved into the mix before adding the next.

FOUR: Continue whisking until you can’t feel any grains of sugar when you rub some of the meringue mixture between your fingers. Whisk in the white wine vinegar.

Piping the meringue into circles inside the circle to make a wreath shape.

FIVE: Spoon the mixture into a large piping bag and snip off the end. Pipe the meringue into circles inside the circle to make a wreath shape.

SIX: Use a spoon to flatten the top to create little cups - this is where the whipped cream will sit.

SEVEN: Place in the centre of your oven, shut the door and reduce the temperature to 140C Fan. Bake for 1 hour, then turn off the oven and leave the meringue to cool completely inside.

EIGHT: Just before you are ready to serve, pour the cream into a large mixing bowl and add the vanilla extract. Whip until you have soft peaks.

NINE: Carefully set the cooled pavlova wreath onto a flat plate. Generously dollop the cream over the top into the cups of the pavlova wreath.

Topping the pavlova with berries and a ribbon

TEN: Sprinkle with your choice of berries. Arrange your ribbon on top and dust with icing sugar. Enjoy!

Cooking Tips:

Cooling: for best results, this Christmas Pavlova needs to cool very slowly. This helps to prevent cracks forming and keeps it looking pretty. However, a slightly cracked pavlova wreath isn’t the end of the world. I rather like the rustic look. Plus, whipped cream and fruity berries can hide a multitude of sins!
Whipped cream: watch closely as you whip the cream and only take it to soft peaks. If you take it too far, it will split. It doesn’t have to be wasted though! Keep whipping and you eventually have homemade butter. You will need to start again with fresh cream for your pavlova wreath though…
Christmas Eton Mess: don’t panic if your pavlova wreath cracks or you break it when removing it from the tray. You can either patch it together with whipped cream or turn it into a festive Eton Mess.

Christmas Pavlova on a plate with ribbon

Frequently Asked Questions

What is the difference between a meringue and pavlova?

Although lots of people use the terms interchangeably, there are differences. Strictly, a pavlova should have a crisp exterior and soft, mallowy centre. Meanwhile, a meringue should be dry and crisp all the way through. Meringues are usually made with just egg whites and sugar. However, to achieve the famous texture, pavlovas tend to include ingredients like lemon juice or vinegar and cornflour.

Can I make individual Christmas Pavlovas?

I wanted to create the best Christmas Pavlova recipe and thought a pavlova wreath was suitably festive. However, you could make individual pavlovas if you prefer. Simply pipe small circles which will look more like meringue nests. Although I haven’t tested them, they are likely to take less time.

What can I make with the leftover egg yolks?

There are so many things you can make with leftover egg yolks! An obvious choice is custard. You then have the perfect excuse to make a crumble or my Peach Cobbler with Cake Mix. They are also perfect in soft and sweet brioche, beautifully buttery Gâteau Breton or custard tart. You can also use them in savoury dishes. They are my secret to creating unbelievably creamy pasta recipes. Don’t miss my Buttery Lemon Pasta and Carbonara with Guanciale. My Udon Carbonara is another favourite. Homemade mayonnaise and hollandaise sauce are also quick and easy ways to use up egg yolks.

What other toppings can I add to this Christmas Pavlova?

I top this Christmas Pavlova with mixed berries, icing sugar and a pretty ribbon, but feel free to get creative! You can use all sorts of different fruit. Cherries, strawberries, blueberries and raspberries are all delicious. Alternatively, you can make a mixed berry compote and drizzle over. Sometimes I like to drizzle with chocolate for an additional flourish. Dark chocolate brings an intensity that complements the sweetness of the meringue. Mind you, if you like my Frozen Berries with Hot White Chocolate Sauce, try drizzling with melted white chocolate. You can also use a vegetable peeler to grate over chocolate curls. To add a bit of texture, a sprinkling of chopped toasted nuts is very good. Almonds, hazelnuts and/or pistachios are my favourite.

Christmas Pavlova on a plate with bowls of berries

Other recipes you might enjoy:

If you like the sound of this Christmas Pavlova, I have so many other easy desserts for you to try. My Chocolate Brownie Trifle is the easiest, and most delicious, trifle you will ever make. Imagine layers of rich chocolate brownie, chocolate mousse, softly whipped cream, sweet caramel and fruity cherries. Yum! Another one of my favourite make-ahead desserts is my Speculoos Tiramisu. Trust me, it is so delicious, even traditionalists will be converted! If you were here for the meringue vibes, don’t miss my Lemon Meringue Tart. If you love a zesty, citrussy dessert, this ticks ALL the boxes…

Made this recipe and loved it?

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