Christmas Pavlova Wreath Recipe

If you’re looking for a show-stopping dessert that screams festive joy, I can’t recommend this Christmas Pavlova Wreath Recipe enough. It’s light, sweet, and beautiful—a crisp meringue wreath topped with clouds of whipped cream and a colorful array of fruit that instantly brightens your holiday table. I love this because it’s as delicious as it is eye-catching, and every bite feels like a special occasion. Stick with me, and I’ll share all my tips to help you nail this classic with confidence!

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Ingredients You’ll Need

Each ingredient plays a specific role in making this Christmas Pavlova Wreath Recipe come together beautifully—from the crisp meringue base to the fluffy cream topping and the bright, fresh fruit. Here’s a quick rundown on what I use and some handy tips to pick the best of each.

• Egg whites: Make sure your eggs are cold but at room temperature before whipping—it helps achieve stiff peaks more easily.
• Caster sugar: Fine sugar dissolves quickly into the meringue for that signature glossy look.
• White wine vinegar: Adds a bit of acid to stabilize the egg whites without affecting flavor.
• Cornflour (cornstarch): This keeps the meringue crisp on the outside and marshmallow-soft inside—a gem of a trick I learned!
• Double cream: Heavy cream whips up light and fluffy, perfect for that cloud-like topping.
• Vanilla bean paste: For a richer, more natural vanilla flavor than extract—runs of real vanilla seeds make a difference.
• Fruit of your choice: Think colorful and fresh—berries, kiwi, pomegranate seeds, or even physalis for a festive twist.
• Mint leaves: For that pop of green freshness and holiday feel when decorating.
• Icing sugar: A light dusting on top adds a touch of snowy magic and sweetness.

Variations

I absolutely love experimenting with this Christmas Pavlova Wreath Recipe by tailoring the toppings and even the flavor of the whipped cream. Feel free to make it your own—whether you want to keep it classic or add a personal twist.

• Tropical Twist: I once swapped the berries for mango and passionfruit, which gave the wreath a fresh, summery vibe that my family adored even at Christmas.
• Dairy-Free Option: Use coconut cream instead of double cream for a delicious dairy-free alternative—whips up just as nicely with a slight coconut flavor.
• Chocolate Drizzle: Drizzle melted dark chocolate over the finished wreath for an indulgent touch kids go wild for.
• Nutty Crunch: Sprinkle toasted almonds or pistachios over the cream for a lovely crunch and contrast in texture.

How to Make Christmas Pavlova Wreath Recipe

Step 1: Whip Your Meringue to Glossy Perfection

Start by preheating your oven and lining a baking sheet with parchment paper. Don’t skip drawing the two circles (30cm outer and 15cm inner) on the paper—this guides the wreath shape! Then, using a stand mixer or handheld whisk, beat the egg whites until soft peaks form. This is a turning point—whisk in the caster sugar gradually while increasing the speed until the meringue becomes glossy and stiff. It should hold shape when you lift the whisk, and you won’t feel any gritty sugar. This trick takes practice, but once you get there, you’ll be so proud!

Step 2: Add the Stabilizers and Shape Your Wreath

Mix the cornflour with the white wine vinegar to create a slurry, then gently fold it into your meringue mixture. This keeps your meringue crisp on the outside with a soft middle, which is what I love most about this recipe. Carefully spoon the meringue onto the parchment, spreading it within the circle rings. Remember, it will puff and spread in the oven, so don’t make it too thin or too close to the edges.

Step 3: Bake Slowly for the Perfect Texture

Pop the meringue in the oven and immediately lower the temperature to around 140˚C (fan 120˚C). Bake it low and slow for 1 to 1¼ hours. This long bake is key to drying out the meringue perfectly without browning it too much. When done, leave it in the turned-off oven for at least an hour or overnight if you can—this drying out step is what helps create that wonderful crisp crust on the outside with marshmallow softness inside.

Step 4: Whip Cream & Assemble

While your meringue cools, whip the double cream with vanilla bean paste until it just holds stiff peaks. I always stop whipping a bit before it gets too thick—it keeps the cream light and easy to spread. Spoon the cream generously into the center of the wreath, then pile on your chosen fruit. This is the fun part where you can get creative—arrange berries, kiwi slices, pomegranate seeds, and top with fresh mint leaves for a festive flourish. A light dusting of icing sugar seals the look beautifully.

How to Serve Christmas Pavlova Wreath Recipe

Garnishes

I like to finish my Christmas Pavlova Wreath with a handful of fresh mint leaves—it adds that lovely festive green and a fresh aroma. A generous dusting of icing sugar right before serving makes it look like it’s dusted with snow, which never fails to impress. Sometimes, I add a few whole edible flowers like violets to elevate the bedside presentation on special occasions.

Side Dishes

Since this dessert is pretty rich, I often serve it after a light main course—think roasted turkey with herbs or a fresh vegetable side to keep things balanced. If you want to keep the festive vibe going, pairing it with a glass of sparkling wine or a warm cup of spiced tea makes the perfect ending.

Creative Ways to Present

For an extra bit of holiday fun, try arranging the fruit in the shape of holly berries and leaves on top of the cream—my family loves spotting that seasonal detail! I’ve also used edible gold leaf for a touch of sparkle on New Year’s Eve, which felt incredibly luxe without being complicated at all.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare in my house!), store the meringue base and whipped cream separately in airtight containers in the fridge. Keep the berries fresh by storing them unwashed in a cool place. Once assembled, pavlova is best eaten within a few hours to enjoy that crisp texture before it softens too much from the cream.

Freezing

I usually freeze just the baked meringue base if I want to prep early. Wrap it well in plastic wrap and foil, then thaw completely at room temperature before adding cream and fruit. Freezing whipped cream or the assembled pavlova isn’t ideal, as the texture can change.

Reheating

Since pavlova is best served at room temperature or chilled, I don’t reheat it. If you want to freshen a day-old pavlova, just let it sit out for 15-20 minutes at room temperature to soften the cream slightly before serving.

FAQs

Final Thoughts

This Christmas Pavlova Wreath Recipe has become a holiday staple in my house because it’s festive, fun to make, and always a crowd-pleaser. The balance of crisp, creamy, and fruity textures is truly something special, and I hope you enjoy making it as much as I do sharing it with family and friends. Give it a go—you might just find it earns a spot at your holiday table for years to come!

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