Easy Christmas Pavlova Wreath
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This Easy Christmas Pavlova Wreath is a light and elegant holiday dessert featuring a crisp meringue shell with a soft, marshmallow center. Topped with whipped cream, fresh berries, and mint leaves, it’s a festive showpiece that’s as beautiful as it is delicious. The perfect finale for your Christmas table.
A Pavlova to Remember.
Delicate, airy, and crowned with a cloud of cream and berries, this pavlova wreath captures the spirit of Christmas in every bite. A timeless classic that’s simple to make yet spectacular to serve. Sam x
Elegant & Effortless – crisp on the outside, soft and marshmallowy within
Festive Beauty – topped with cream, berries, and mint for a show-stopping finish
Make Ahead Magic – bake the base a day ahead, then decorate before serving
How to make a pavlova wreath
Step 1: Line a large baking sheet with parchment paper and trace a 9-inch circle to use as a wreath guide. I use the base of a 9-inch round cake pan.
Step 2: Add egg whites to a clean, dry mixing bowl.
Step 3: Using the whisk attachment, beat on medium speed until frothy and bubbly.
Step 4: Continue beating until soft peaks form (about 3–4 minutes).
Step 5: Gradually add the sugar, one tablespoon at a time, beating between additions. Once all sugar is added, whip for another 5 minutes until stiff, glossy peaks form. Add vinegar and cornstarch, then whisk for 30 seconds until fully combined and smooth.
Step 6: Spoon and dollop the meringue onto the lined tray, following the circle to form a wreath shape. Bake at 120°C (248°F) for 1 hour 30 minutes, then turn off the oven and leave the pavlova inside to cool completely (3–4 hours or overnight) without opening the door. Decorate with the whipped cream, berries and mint.
How to store
Before decorating: Once the meringue has completely cooled, store it in an airtight container lined with parchment paper. Keep in a cool, dry place for up to 24 hours. Avoid refrigerating the undecorated meringue as moisture can make it chewy.
After decorating: Once topped with cream and fruit, store the pavlova wreath in the refrigerator in a large airtight container. It’s best enjoyed within 24–48 hours, as the meringue will gradually soften from the toppings.
Freezing: Not recommended. Freezing changes the delicate texture of the meringue.
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Easy Christmas Pavlova Wreath
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition
Notes
Tried this recipe?
Let us know how it was!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.
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 🙂