Christmas Pavlova Wreath!
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A Christmas pavlova wreath for the festive season containing your favourite berries, coulis, mint, and delicious whipped cream!
Winter is definitely one of my favourite times of year to do any baking, because it usually heavily features anything Christmas themed. I adore all christmas baking and I have done so many recipes now, but this pavlova wreath is by far one of my the best so far.
Pavlova wreath
I wanted to do something new and delicious! As I already wanted to post a new pavlova recipe, but with a winter theme I knew this was probably the best idea. Pavlova is such a great dessert, and it can look so impressive for something relatively simple! However, how do I make it ‘with a twist’?!
Anything that can be seen as showstopper is brilliant in my eyes, and a wreath shaped dessert is the way to level it up even more. It really is just a pavlova, shaped slightly different, but that is totally okay in my eyes.
Meringue
When it comes to the meringue, it’s quite simple. Technically, meringue can be made with just egg whites and sugar, but I like to use white wine vinegar and cornflour in my pavlova for the texture it brings to the pavlova, but I also like to add a little flavouring with some vanilla extract as well.
When making meringue you need to make sure that the bowl and whisk you are using are spotlessly clean, because any old grease or anything could ruin the meringue immediately. Another top tip is to make sure to break each egg into a bowl, and then tip the clean egg whites into the bowl you will be whisking in. As you do them individually, it prevents the risk of contaminating all of the egg whites with some dread egg yolk, or shell (which can also kill your meringue)
Making the meringue
Make the meringue itself is quite simple, it’s just a lot of whisking. I use my stand mixer because it does whisk for a long time, but it is possible by hand (your arm might just hurt at the end a bit). I whisk my egg whites to stiff peaks, and then start adding my caster sugar one teaspoon at a time. I know some other people add a larger amount of sugar at a time, but I prefer using a heaped teaspoon as it prevents the problem of adding too much.
I whisk until all my sugar is incorporated, and then whisk in the cornflour, the white wine vinegar, and the vanilla. I then use a very large baking tray, with two circles marked out (or I use a small bowl to guide the middle. I dollop the meringue into the wreath shape that is small than the tray as the meringue will grow as it bakes. You then bake it in the oven, and then turn the oven off and leave it to cool fully in the oven without opening the door – I prefer to do this overnight for ease.
Decoration/topping
I added my own little twists of my personal favourite fruits, a raspberry coulis, some mint, some freeze dried raspberries and some whipped cream – YUM! I realise that what I decorate mine with is pretty common, but its a pavlova, and I wanted it to look Christmas like, so I was a bit restricted on what I could use.
I think the white of the meringue and whipped cream teamed with the luscious red berries and green mint – you cant get a more festive colour combination. However, you can of course top your christmas pavlova wreath with whatever you prefer (like in my easter pavlova).
I made my own raspberry coulis, using the method from my New York cheesecake. Instead of using strawberries and raspberries though, I just used all raspberries. You can easily use shop bought coulis and there is no shame in that at all, I just love to make my own. I use these freeze dried raspberries but you can also buy them in a few supermarkets now such as Waitrose and Sainsbury’s, and the other items you can get pretty much anywhere
Tips & Tricks
- This dessert is best served on the day of decorating because of the fresh cream and fruit
- The meringue itself can last 3 months, stored in a container at room temperature, so it can be made in advance of the day you need it
- It will last 2-3 days in the fridge however
- I use these freeze dried raspberries
- Make sure to have a spotlessly clean bowl and whisk
- Fresh eggs are better than the carton of egg whites
Christmas Pavlova
Christmas Pavlova Wreath!
Ingredients
For the Meringue
- 6 medium egg whites (or 5 large)
- 300 g white caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1/2 tsp vanilla extract
For the Filling
- 450 ml double cream
- 2 tbsp icing sugar
- Fresh fruit I used blackberries, pomegranate, raspberries, blueberries etc!
- Freeze dried raspberries
- Raspberry coulis
- Mint leaves
Instructions
- Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with baking parchment.
- Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy!
- One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla and whisk until smooth!
- Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring shape like a wreath!
- I use a tablespoon and do a large spoonful for each dollop and go round the small bowl till I have used all the mixture up. I then use a fork so spike up little bits to give it texture!
- Carefully lift out the bowl and bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier!
- Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the icing sugar.
- Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit on top! Add a few mint leaves for colour, and sprinkle with icing sugar! I also used a little edible glitter for a bit of Christmas cheer! Enjoy!
Notes
- I used my favourite fruits as I LOVE them combined with cream and meringue – using seasonal berries are better compared to some of the ones I used, but I happen to know someone who manages to grow these delicious berries all year round and they taste amazing.
- Anything wintery will suit the dessert well! Frozen berries will also work, but they will produce moisture once they thaw!
- The icing sugar in the cream, and the vanilla in the pavlova are optional, but I like my desserts sweet.
- The vinegar & cornflour in the pavlova are needed to stabilise the meringue, so please don’t leave these out!
- The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large meringues so don’t worry if it happens. As long as your oven is actually the correct temperature (it’s not always what you set it to) and you DON’T open the oven door to let it cool, it’ll be dandy!
- If you find you have some meringue left over (I personally didn’t) Make some mini pavlovas, and then make Eton mess with homemade meringues!
- The meringue itself can be made in advance and stored at room temperature, but its very delicate. I usually make the meringue in the evening and store in the oven (turned off) till I decorate in the morning.
- Once decorated this lasts 2 days!
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J x
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Hi Jane, would I be able to make this into a chocolate pavlova? And if so how much cocoa powder/chocolate would I need to add?
Xx
I would love to know this too! Xx
I plan on making this for a christmas dessert, if I were to make it late at night like you do, where would I store that pavlova the next day until it is ready to be served?
I genuinely just leave it in the oven, might not be the best, but because of the size of it I find it easiest!
Thank you for your posting. I am thinking of making this for thanksgiving dinner. I looked at some of the other recipes including Mary Berry which seems to range from 130 degree celsius to 150 (some called for 200C preheat, turn down to 130C when enter the oven). Does it matter hugely which one I follow?
As my recipe mentions, its 150C for your oven, or 130C if you have a fan oven. I’ve got a fan oven, so I use 130C. I would advise sticking to a recipe with what it says, because otherwise it may burn/bake differently.
I know you posted this a while ago but I wanted to let you know what since discovering Thai recipe I have made it quite a few times over the years and it’s always come out perfectly. In summer or winter, or whenever, it’s a perfect desert that always makes an impressions. I just use seasonal fruit for the time of year and I just did one for the family with coconut yoghurt and pineapple pieces. Went down a treat! Thanks for sharing! X
Awh thank you so much! Thats such a lovely comment – I’m glad you enjoy it!! X
Hi. Made this again with a lower oven setting and if came out okay. Was decorating the finished result, when upon opening a cupboard door, a bag of sugar fell out and guess where it landed? Yep. Unable to face starting from scratch, I improvised and now have the letter ‘C’ which I will say stands for
for Christmas. Next years tip to myself. Make sure ALL ingredients are on the worktop before commencing. 😕
Yeah sorry this didn’t work. Followed your instructions to the letter and as I added the sugar a tsp at a time the meringue went flat (like goopy soup) and couldn’t be saved. I’ve made meringues many times before and have never had this problem.
I’ve never experienced this problem – sounds like there might have beens something in the egg whites to cause the issue.
Sounds like there’s something wrong with your oven as I’ve never had a pavlova burn, ever.
I’m a Home Economics teacher and love your recipes so much. My senior class do a bake off challenge every Monday and many of them use your recipes. Two of the Christmas Day desserts are from your page – Christmas Pavlova Wreath & Chocolate Orange Tart.
Thanks
Ah yaaayy! I’m so happy they use them haha I’m so glad! X
Do you remove the meringue from the parchment before serving? So excited to make this for Christmas!
Sorry this is late but yes, you can’t eat parchment paper so you should always remove it xx
This looks delicious – and so pretty!
Guess what I’ll be making tomorrow, for Xmas Day!! 🙂
Oh thank you Gail! I hope you love it and have a Merry Christmas! x
I would love to make this for Xmas. Could you tell me in cms how round the bowl should be.
It doesn’t really matter, no bigger than your standard small cereal bowl for example. As long as you have a very large tray, it doesn’t matter how large the middle is as long as you can fit the meringue around it.
I love all of your recipes on your website! I’m planning on making this for Christmas Day dessert, how far in advance could I make the merguine if I was to store in airtight container please? X
You could make it quite a while in advance but I’d say like 3 days as a basic? Leave cream and fruit last minute though! x
Perfect, Thank you! X
This such a holiday treat! Stunning Jane! I love the powdered sugar on top for a snowy effect! Makes me all excited for the holidays!
Hehehe thank you Cher! And same here!!
This looks gorgeous! Thanks for sharing.
Thank you!!
This is so beautiful! Looks almost like a perfect holiday decor 😀
I looove it and saved it for later 🙂
Awh thank youuu!!