This Christmas, delight your family and friends with this stunning Christmas Wreath Pavlova—light, crisp, and topped with festive whipped cream and fresh berries. This showstopper dessert adds a touch of elegance and sweetness to your celebrations!
Whether you’re hosting or gifting a homemade treat, this Christmas Wreath Pavlova is sure to make your holidays extra special!
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Ingredients
- Egg Whites
- White Granulated Sugar
- Vanilla Extract
- Lemon Juice
- Cornstarch
See recipe card for quantities.
Instructions
Make the mixture with egg white & sugar!
Pipe out into the shape of a Christmas wreath!
Decorate with whipped cream & fresh fruit!
Serve & enjoy!
Prepare the meringue base:
- Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl.
- Using a hand mixer or stand mixer, beat the egg whites at medium speed until they turn foamy.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. The mixture should be thick and hold its shape when you turn the bowl upside down.
Add the finishing touches:
- Gently fold in the vanilla extract, lemon juice, and cornstarch with a spatula. Be careful not to deflate the meringue.
Shape the pavlova:
- Preheat your oven to 290°F (145°C).
- Line a baking sheet with parchment paper. For a festive touch, draw a circular wreath shape on the underside of the parchment as a guide.
- Transfer the meringue mixture to a piping bag (or spoon it directly) and form the shape of a wreath, building up the edges slightly to hold the toppings later.
Bake to perfection:
- Place the pavlova in the preheated oven and bake for 1 hour. Do not open the oven door during baking to prevent cracks.
- After 1 hour, turn off the oven and allow the pavlova to cool completely inside with the door closed. For best results, leave it for several hours or overnight to ensure a perfectly crisp texture.
Decorate and serve:
- Once fully cooled, top the pavlova with fluffy dollops of freshly whipped cream. Decorate with an array of fresh berries—raspberries, blueberries, blackberries, and strawberries. Add a touch of elegance with fresh mint leaves.
Enjoy the magic:
- Slice, serve, and share this beautiful dessert with your loved ones!
Substitutions
- Egg Whites: Swap with powdered egg white substitute (follow package instructions).
- White Granulated Sugar: Superfine sugar (caster sugar) – dissolves faster for smoother meringue, Coconut sugar or raw cane sugar (may slightly darken the color).
- Vanilla Extract: Vanilla bean paste, Almond extract (use sparingly – stronger flavor), Maple syrup or honey.
- Lemon Juice: White vinegar or apple cider vinegar (same amount – balances the meringue).
- Cornstarch: Potato starch (1:1 ratio).
Equipment
- Hand Mixer
- Piping Bag
- Large Bowl
- Measuring Cups and Spoons
Storage
- Once topped with whipped cream and fruit, pavlova should be stored in the refrigerator.
- Place it in a loosely covered container to prevent moisture buildup while keeping the toppings fresh.
- Enjoy within 24 hours, as the meringue will begin to soften due to the whipped cream and fruit juices.
- Freeze for longer storage up to 1 month.
3 Top Tips for Success
Clean Equipment:
- Ensure your bowl and beaters are completely clean and dry—any grease will ruin the egg whites.
Add Sugar Slowly:
- Gradually add sugar while beating to ensure a smooth, glossy meringue without graininess.
Cool in the Oven:
- Let the pavlova cool inside the oven with the door closed to prevent cracks and maintain its structure.
FAQs
Humidity is the main culprit. Meringues absorb moisture from the air, making them sticky. Always bake on dry days and store in an airtight container at room temperature.
Yes! Bake the pavlova base up to 2 days in advance and store it in an airtight container at room temperature. Add whipped cream and toppings just before serving to keep it crisp.
Sudden temperature changes can cause cracks. Allow the pavlova to cool gradually in the oven with the door closed. A few small cracks are normal and can easily be hidden with whipped cream and toppings!
Related
Looking for other dessert recipes like this? Try these:
Easy Pavlova Christmas Cake Recipe
Ingredients
Equipment
Method
- Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl.
- Using a hand mixer or stand mixer, beat the egg whites at medium speed until they become foamy.
- Gradually add the sugar, one tablespoon at a time, continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. The mixture should hold its shape when you turn the bowl upside down.
- Gently fold in the vanilla extract, lemon juice, and cornstarch with a spatula. Be cautious not to deflate the meringue.
- Preheat your oven to 290°F (145°C).
- Line a baking sheet with parchment paper. For a festive touch, draw a circular wreath shape on the underside of the parchment as a guide.
- Transfer the meringue mixture to a piping bag (or spoon it directly) and form the shape of a wreath on the parchment, building up the edges slightly to hold the toppings later.
- Place the pavlova in the preheated oven and bake for 1 hour. Do not open the oven door during baking to avoid cracks.
- After 1 hour, turn off the oven and allow the pavlova to cool completely inside with the door closed. For the best results, leave it in the oven for several hours or overnight to ensure the perfect crisp texture.
- Once cooled, top the pavlova with dollops of freshly whipped cream. Decorate with fresh berries and mint leaves for a festive touch.
- Slice, serve, and share this deliciously beautiful dessert with your loved ones, spreading holiday cheer with every bite!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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