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When it comes to show-stopping desserts, few things look more festive than a Christmas Wreath Pavlova. I have made this for so many Christmas parties, and it’s always a hit! Gorgeous, crispy, sweet pavlova with a soft, mallowy center. That is before you even think about the vanilla whipped cream and plump, fruity berries scattered on top…
Table of Contents
Although this wreath pavlova looks complicated, it is actually very simple. If you are new to pavlovas, just think of it like a meringue wreath recipe. Once you’ve 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 (for more ideas, try this Chocolate and Pear Christmas Pavlova). Have fun getting creative! Drizzle with melted chocolate, grate over curls, or sprinkle it with nuts. Sometimes I even swirl fruit coulis through the whipped cream for a pretty marble effect.
Why you will love this recipe
- It is a stunning dessert perfect for a festive celebration or dinner party.
- It is full of flavor and texture. Think sweet, crispy pavlova, with a soft, mallowy center, topped with fruity berries.
- It is the perfect make-ahead dessert for easy entertaining. The perfect way to help you stay organized over the festive season. Simply decorate just before serving!
- It is the perfect recipe to adapt all year round using seasonal ingredients.
Ingredients
- Egg whites – A key ingredient in this Christmas Wreath Pavlova. They help give it structure and a light, airy texture.
- Superfine sugar (caster sugar)– Adds sweetness, helps stabilize the meringue, and produces the crisp exterior.
- White wine vinegar – Helps stabilize the meringue so it holds its shape and doesn’t collapse.
- Heavy cream (double cream) – Make sure you use this type of cream. Single cream doesn’t have a high enough fat content to whip up and hold its shape.
- Vanilla extract – Adds a hint of vanilla sweetness to the whipped cream. The perfect topping for this Christmas Wreath Pavlova.
- Mixed berries – Use a selection of your favorite berries. I love cherries, blueberries, and raspberries for a variety of flavors and textures.
- Confectioners’ sugar (icing sugar) – A light dusting of sieved powdered sugar adds a pretty ‘snowy’ effect to this pavlova wreath. You can also use vanilla icing sugar – it is so delicious!
Substitutions and variations
Sugar – You can use golden caster sugar for a slightly caramel-like flavor. Your pavlova wreath will be darker and not as ‘snowy white.’
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 Wreath Pavlova a synthetic taste.
Nuts – To add a bit of texture, sprinkle this Christmas Wreath Pavlova with chopped nuts before serving. Almonds and hazelnuts are delicious. Pistachios also look super festive thanks to their striking green color. Whichever nuts you choose, remember to toast them first to bring out the flavor.
Chocolate – Add a drizzle of 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.
How to make Christmas wreath pavlova
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 338°F (170°C/150°C fan). Line a baking sheet with parchment paper. Using a plate or the bottom of a cake pan, draw a large circle in the center.
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 mixer (or stand mixer) until you have stiff peaks. Gradually add the sugar, 1 tbsp 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.
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 center of your oven, shut the door, and reduce the temperature to 320°F (160°C/140°C 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.
TEN: Sprinkle with your choice of berries. Arrange your ribbon on top and dust with icing sugar. Enjoy!
Tips from Margie’s kitchen
- Cooling: For best results, this Christmas Wreath Pavlova needs to cool very slowly. This helps to prevent cracks from 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 will 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.
Frequently asked questions
Although lots of people use the terms interchangeably, there are differences. Strictly, a pavlova should have a crisp exterior and soft, mallowy center. 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 cornstarch (cornflour).
I wanted to create the best Christmas Wreath 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.
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 savory 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 favorite. Homemade mayonnaise and hollandaise sauce are also quick and easy ways to use up egg yolks.
I top this Christmas Wreath Pavlova with mixed berries, 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 it 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 favorite.
Other recipes you might enjoy
If you like the sound of this Christmas Wreath Pavlova, this is a Pear and Chocolate Pavlova you may also like or Yule Log Cake. My Chocolate Brownie Trifle is the easiest, and most delicious, trifle you will ever make. Another one of my favorite make-ahead desserts is my Speculoos Tiramisu and this Tiramisu Cake made with Panettone. If you were here for the meringue vibes, don’t miss my Lemon Meringue Tart. or for something wintery, my Apple Crumble Cheesecake.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Made this recipe and loved it?
I would love, love, LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, and the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Christmas Wreath Pavlova
Ingredients
For the pavlova wreath:
- 4 large egg whites
- 8 oz superfine sugar (caster sugar), about 1 generous cup
- 1 tbsp white wine vinegar
To decorate:
- 20.25 fl oz heavy cream (double cream), about 2 1/2 cups
- 1 tbsp vanilla extract
- 2.25 lb fresh mixed berries
- Ribbon
- confectioners’ sugar (icing sugar), for dusting
Instructions
- Preheat the oven to 338°F (170°C/150°C fan). Line a baking sheet with parchment paper. Using a plate or the bottom of a cake pan, draw a large circle in the center. Then use a smaller plate to draw a smaller circle inside. Flip the paper over (you should still be able to see the circle through the paper).
- 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 tbsp at a time, waiting until all the sugar has dissolved into the mix before adding the next.
- 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.
- 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. Use a spoon to flatten the top to create little cups – this is where the whipped cream will sit.
- Place in the center of your oven, shut the door, and reduce the temperature to 320°F (160°C/140°C fan).
- Bake for 1 hour, then turn off the oven and leave the meringue to cool completely inside. Overnight is ideal as this will help prevent it cracking too much.
- 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.
- Carefully set the cooled pavlova wreath onto a flat plate. Generously dollop the cream over the top into the cups of the pavlova wreath.
- Sprinkle with your choice of berries. Arrange your ribbon on top and dust with icing sugar. Enjoy!
Notes
- Measurements: For the best results to ensure a beautiful pavlova wreath, weigh out the ingredients (preferably in metric units) on your kitchen scale.
- Make-ahead: As explained in the Poached Pear Pavlova recipe, you can do some of the prep ahead of time. The meringue will keep for up to 2 days, and the chocolate sauce for 1 day. It is best with freshly whipped cream, so do that soon before serving.
- Berries: I use mixed berries in this recipe, but you can use all sorts of fruit. In fact, you can make this recipe year-round using whatever is in season. Peaches, nectarines, and raspberries are delicious in the summer. Alternatively, drizzle with a berry compote made with frozen fruit. If using cherries and serving to children, I like to pit them first.
- Whipped cream: Take care to whip the cream just to soft peaks for the decoration. If you over-whip, it will split. Although you don’t have to throw it away! Keep whipping, and you will eventually get something akin to butter. However, you will need to start again with fresh whipped cream for this Christmas Wreath Pavlova.
- Chocolate: For a final flourish, skip the ribbon and drizzle with melted chocolate. I love dark chocolate as it balances out the sweetness of the pavlova. Mind you, white chocolate is delicious with berries and looks very festive. I sometimes grate over chocolate curls too. They look so pretty.
- Nuts: To add a bit of texture, sprinkle this Christmas Wreath Pavlova with toasted chopped nuts. Hazelnuts and almonds are delicious. I also love pistachios as the green looks super festive (especially if you use red berries).
- Make it vegan: Although I haven’t tried it personally, lots of people make vegan pavlova with aquafaba (chickpea water). You could give it a try and then top it with vegan whipped cream. Oatly’s Whippable Creamy Oat is good.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found your recipes on instagram and they all look amazing.
This was very easy to make, it looked and tasted great (I had lots of compliments). I’ll will be making it again.