Easy Christmas Pavlova
*This post may contain Amazon Associate Affiliate links. Read more »
Looking for an effortless yet stunning holiday dessert? Try this festive Christmas Pavlova Wreath, with its marshmallowy, crisp meringue shaped into a wreath and adorned with whipped cream, fresh berries, and mint leaves — a perfect centerpiece for your Christmas feast!
Christmas Pavlova
Celebrate the joy of the season with an easy Christmas pavlova wreath, a stunning centerpiece for your holiday table.
For another dessert shaped into a wreath, you’ll love my chocolate ripple wreath cake!
With a crisp meringue base that melts in your mouth, crowned with a cloud of sweetened vanilla whipped cream and adorned with a festive medley of fresh berries and mint leaves.
Whether you’re looking for a classic Christmas pavlova to grace your holiday table or a pavlova wreath that doubles as a decorative centerpiece, this dessert is sure to be a hit.
Pair it with a glass of sparkling rosé mimosa for an elegant dessert experience or let it be the grand finale to your Christmas feast.
What is the difference between pavlova and meringue?
Meringue is dry and crisp inside and out, while pavlova has a crunchy exterior with a soft, marshmallowy interior, often including vinegar and cornstarch.
Ingredient Notes & Substitutions
- Superfine Sugar: Also known as caster sugar, it dissolves faster than granulated sugar.
- Cornstarch: Helps to stabilize the egg whites and gives the pavlova its signature marshmallow center.
- Vinegar: A key ingredient for a stable meringue. You can substitute white vinegar with apple cider vinegar or lemon juice.
How to Make Christmas Pavlova (with photos)
A full and detailed recipe card is at the bottom of this post.
Whipping Meringue
- Oven & Tray: Preheat the oven to 302ºF (150ºC) fan-forced. Line a large baking sheet with parchment paper. Trace a 9-inch (22cm) circle on the paper to act as a guide for the wreath, I use a round 9-inch baking tin.
- Initial Whipping: In the stand mixer with the whisk attachment, whip the egg whites on medium speed until they form soft peaks (about 3-4 minutes).
- Adding Sugar: Gradually add the sugar, one tablespoon at a time, waiting 10 seconds between additions, until fully incorporated (about 4 minutes total).
Finishing Meringue
- Continue Whipping: Beat for a further 5 minutes on high.
- Check for Smoothness: Ensure the sugar is fully dissolved by rubbing a bit between your fingers; it should feel smooth, not gritty. Continue whipping in 2-minute increments until smooth if needed.
- Add Vinegar & Cornstarch: While beating on high, add white vinegar and cornstarch and whip for 30 seconds until stiff, glossy peaks.
Shaping & Baking
- Form Wreath: Dollop meringue onto the lined baking sheet, following the traced circle, to create a wreath shape.
- Bake: Place in the oven, immediately reduce the heat to 248ºF (120ºC), and bake for 1 hour and 30 minutes until crisp, do not open the oven door during baking.
- Cool: Turn the oven off and leave the meringue in the turned-off oven to cool completely (3-4 hours or overnight). Please do not open the door as it cools.
Assembly
- Whip Cream: In a large mixing bowl, beat cream, sugar and vanilla to firm peaks (about 2 minutes and 30 seconds – 3 minutes). Scrape down the sides.
- Dollop Cream: Spread the whipped cream on top of the cooled meringue.
- Decorate: Garnish with fresh berries and mint leaves Serve and enjoy!
Expert Tips
- Room Temperature Eggs: Use room temperature egg whites as they whip up better than cold ones, giving more volume to your meringue.
- Gradually Add The Sugar: Adding the sugar gradually to the egg whites ensures that the sugar dissolves properly. This prevents weeping and gives a smooth, glossy finish.
- Secure Parchment Paper: Place a small dab of meringue under each corner of the parchment paper to anchor it to the baking sheet. This prevents slipping when you’re forming your wreath.
- Slow Baking: Bake the pavlova slowly at a low temperature. This allows it to dry out without browning too much, keeping it white, crisp and marshmallow inside.
- Cool in Oven: Let the pavlova cool down in the oven after turning it off. This minimizes cracks and keeps the humidity out.
My pavlova is chewy on the inside, is this normal?
Yes, a perfect pavlova has a crisp exterior with a soft, marshmallow-like center.
Why did my pavlova weep?
Weeping in pavlova, where syrup leaks out, is usually due to humidity or undercooking, which prevents sugar from dissolving properly. To avoid it, whip the meringue until glossy and bake fully.
Storage Instructions
- Pre-Decorating Storage: If you’ve baked the meringue base in advance, ensure it has cooled completely to room temperature. Store the meringue in an airtight container lined with parchment paper to prevent sticking. Keep it in a cool, dry place for up to 24 hours. Avoid refrigerating the meringue base as it may become chewy from the moisture.
- Post-Decorating Storage: Once fully assembled with toppings, your pavlova wreath can be stored in the refrigerator. Place it in a large airtight container to protect it. It’s best to enjoy your pavlova within 24-48 hours; beyond that, the meringue may begin to soften from the toppings’ moisture.
- Freeze: Freezing pavlova is not recommended as it will alter the meringue’s delicate texture.
Remember, a Pavlova Wreath is best enjoyed fresh, so plan your assembly close to the time of your festive celebration!
More Christmas Desserts to Make Next
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Christmas Pavlova
Celebrate the holidays with a Christmas Pavlova Wreath! It's an easy, elegant dessert of crisp meringue, whipped cream topping and fresh berries for your holiday centerpiece!
Equipment
- 1 stand mixer
- Whisk attachment
- Large baking sheet
- Parchment paper
Ingredients
Meringue
- 6 large egg whites, at room temperature
- 1 1/2 cups white caster sugar, superfine sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
Toppings
- 300 ml heavy cream, or thickened cream
- 2 tsp vanilla extract
- 8.8 oz (250g) fresh strawberries, sliced & whole
- 7 oz (200g) fresh blueberries
- Small handful fresh mint leaves
Instructions
Meringue
- Clean Equipment: Ensure your mixing bowl and whisk attachment of your stand mixer are grease-free, dust-free, and completely dry before starting.
- Oven & Tray: Preheat the oven to 302ºF (150ºC) fan-forced. Line a large baking sheet with parchment paper. Trace a 9-inch (22cm) circle on the paper to act as a guide for the wreath, I use a round 9-inch baking tin.
- Egg Whites: Ensure your egg whites are at room-temperature before starting with no trace of yolk.
Whipping Meringue
- Initial Whipping: In the stand mixer with the whisk attachment, whip the egg whites on medium speed until they form soft peaks (about 3-4 minutes).
- Adding Sugar: Gradually add the sugar, one tablespoon at a time, waiting 10 seconds between additions, until fully incorporated (about 4 minutes total).
- Continue Whipping: Beat for a further 5 minutes on high.
Finishing Meringue
- Check for Smoothness: Ensure the sugar is fully dissolved by rubbing a bit between your fingers; it should feel smooth, not gritty. Continue whipping in 2-minute increments until smooth if needed.
- Add Vinegar & Cornstarch: While beating on high, add white vinegar and cornstarch and whip for 30 seconds until to stiff, glossy peaks.
Shaping & Baking
- Secure Paper: Place a small dab of meringue under each corner of the parchment paper to anchor it to the baking sheet. This prevents slipping when you're forming your wreath.
- Form Wreath: Dollop meringue onto the lined baking sheet, following the traced circle, to create a wreath shape.
- Bake: Place in the oven, immediately reduce the heat to 248ºF (120ºC), and bake for 1 hour and 30 minutes until crisp, do not open the oven door during baking.
- Cool: Turn the oven off and leave the meringue in the turned-off oven to cool completely (3-4 hours or overnight). Do not open the door as it cools.
Assembly
- Whip Cream: In a large mixing bowl, beat cream, sugar and vanilla to firm peaks (about 2 minutes and 30 seconds – 3 minutes). Scrape down the sides.
- Dollop Cream: Spread the whipped cream on top of the cooled meringue.
- Decorate: Garnish with fresh berries and mint leaves.
- Serve and enjoy!
Notes
- Pre-Decorating Storage: If you’ve baked the meringue base in advance, ensure it has cooled completely to room temperature. Store the meringue in an airtight container lined with parchment paper to prevent sticking. Keep it in a cool, dry place for up to 24 hours. Avoid refrigerating the meringue base as it may become chewy from the moisture.
- Post-Decorating Storage: Once fully assembled with toppings, your pavlova wreath can be stored in the refrigerator. Place it in a large airtight container to protect it. It’s best to enjoy your pavlova within 24-48 hours; beyond that, the meringue may begin to soften from the toppings’ moisture.
- Freeze: Freezing pavlova is not recommended as it will alter the meringue’s delicate texture.
Nutrition
Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 32mgPotassium: 94mgFiber: 1gSugar: 29gVitamin A: 381IUVitamin C: 14mgCalcium: 22mgIron: 0.2mg
Tried this recipe? Let us know how it was!
If its not fan forced what is the temperature in celcius usually when i bake My temperature is 180 to 170c i use the sign = Pls advice then what temperature i need to reduce after the oven is hot Pls advice asap tks
If i dont have vinegar can lemon juice be subsuited will IT change texture.
Tks
Hi Lily, if your oven is not fan-forced, please preheat it to 160ºC and then reduce it to 130ºC when you put the pavlova in. Regarding your second question, yes, you can substitute vinegar with lemon juice. This substitution usually doesn’t affect the texture significantly. I hope this helps! Let me know if there’s any other questions you have. Happy baking! Kindest, Sam 🙂