Christmas Wreath Pavlova

Christmas Pavlova on a plate with bowls of cherries next to it.

5 from 1 vote

Looking for an easy show-stopping festive dessert? This Christmas Wreath Pavlova is the recipe for you. Imagine a stunning pavlova wreath topped with vanilla-whipped cream and fruity berries. All topped off with a dusting of snowy sugar.

Prep Time30

Cook Time1

Cooling Time4

Total Time5 30

Course: Dessert

Cuisine: Australian

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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