This Christmas Wreath Pavlova is a showstopping dessert that combines crisp, airy meringue with luscious whipped cream and vibrant seasonal fruits. Its delicate, melt-in-your-mouth texture contrasts beautifully with the juicy burst of berries and tangy pomegranate seeds. Perfect for festive gatherings, it’s as stunning to look at as it is delicious to eat.
With just 25 minutes of prep and a little over an hour in the oven, this dessert is surprisingly simple to create. The sweet, pillowy meringue base, topped with creamy richness and fresh, zesty flavors, makes every bite a celebration. It’s a dessert that’s sure to leave your guests in awe and your holiday table sparkling with joy.
Ingredients for Christmas Wreath Pavlova
- 4 large (5 ½ oz/160g) egg whites (at room temperature for best results)
- 1 ¼ cups (10oz/282g) sugar
- 2 teaspoons cornflour (also known as cornstarch)
- 1 teaspoon white vinegar
- 2 cups (16floz/454ml) double cream (whipped to soft peaks)
- 2 cups (10oz/300g) strawberries (quartered)
- 2 cups (10oz/300g) raspberries
- 1 cup (5oz/150g) blueberries
- ½ cup (2 ½oz/71g) pomegranate seeds
- Mint leaves (for decoration)
Step-by-Step Instructions
- Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12-inch (30cm) circle. Turn it over and place it on a baking sheet.
- Using an electric stand mixer or hand mixer, whip the egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
- Turn the machine up to medium-high speed and continue whipping until the egg whites reach soft peaks, roughly 2-3 minutes.
- Slowly add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
- Add the cornflour and vinegar and continue mixing for 2 more minutes. Turn off the machine.
- Using a large spoon, dollop the meringue around the drawn circle, leaving a hole in the middle to create a wreath shape.
- Turn down the oven to 250°F (125°C) and bake the Pavlova for 1 hour 15 minutes. After baking, turn off the oven but leave the Pavlova inside to dry out for 3 hours (or overnight).
- When ready to serve, generously spoon whipped cream over the top of the Pavlova.
- Top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot with mint leaves for a festive touch.
- Serve immediately. Store any leftovers in the refrigerator and enjoy within 2 days.
Festive Topping Ideas to Wow Your Guests
While strawberries, raspberries, and blueberries are classic choices, feel free to get creative with your toppings! Try adding kiwi slices for a pop of green, or drizzle with melted white chocolate for extra indulgence. For a wintery touch, sprinkle with edible glitter or crushed pistachios for a festive crunch.
Perfect Presentation Tips for a Show-Stopping Dessert
To make your Christmas Wreath Pavlova truly stand out, arrange the berries in a colorful pattern, like alternating red and blue fruits. Use fresh mint sprigs to mimic holly leaves, and add a few whole pomegranate seeds for a jewel-like effect. Serve on a large platter with a dusting of powdered sugar for a snowy finish.
Storage Secrets to Keep Your Pavlova Fresh
Once assembled, this dessert is best enjoyed immediately. However, if you need to store it, keep it in the refrigerator for up to 2 days. To prevent sogginess, store the meringue base and toppings separately, and assemble just before serving. Cover loosely with plastic wrap to protect it from absorbing other flavors.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the meringue base the night before and let it dry in the oven overnight. You can also pre-whip the cream and store it in the fridge, then give it a quick whisk before serving. For the fruit, wash and prep it ahead of time, keeping it in airtight containers until you’re ready to decorate.
Equipment Tips for Meringue Success
For the best results, use a clean, grease-free bowl when whipping the egg whites. A stand mixer or hand mixer works perfectly, but ensure the beaters are spotless. If you don’t have parchment paper, a silicone baking mat is a great alternative for easy removal of the meringue.
Christmas Wreath Pavlova
Ingredients
- 4 large egg whites at room temperature 5 ½ oz/160g
- 1 ¼ cups sugar 10oz/282g
- 2 teaspoons cornflour (aka cornstarch)
- 1 teaspoon white vinegar
- 2 cups double cream whipped 16floz/454ml
- 2 cups strawberries quartered 10oz/300g
- 2 cups raspberries 10oz/300g
- 1 cup blueberries 5oz/150g
- ½ cup pomegranate seeds 2 ½oz/71g
- Mint to decorate
Instructions
- Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12 inch (30cm) circle. Turn it over and place it on a baking sheet.
- Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
- Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
- Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.
- Once all the sugar is incorporated, add cornflour and the vinegar. Continue mixing for 2 more minutes and then turn off the machine.
- Using a large spoon, dollop the meringue around the circle leaving a hole in the middle just like a Christmas wreath.
- Turn down the oven to 250°F (125°C) and bake the Pavlova for about an 1hr 15 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
- When you are ready to serve, generously spoon whipped cream over the top of the Pavlova and top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint around for a beautiful presentation. Enjoy straight away. Store in the refrigerator and enjoy within 2 days.
