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
I absolutely love your recipes and thought I’d give this one a try before Christmas as it looks so good! My Pavlova seems to not have risen very well, I usually make meringues and this hasn’t happened before do you have any idea what could’ve caused this? Going to try again at Christmas so thought I’d see if you had any tips x
This can happen for a few reasons – but is the meringue itself a different recipe to what you normally do? I wouldn’t say this rises massively, but it can happen if there isn’t enough air in the meringue, or if something got into the meringue and killed it!
Hey Jane
I am going to be making this for Christmas Day but I am a bit confused with the raspberry coulis. Do I buy this or make it? If I make it please can you let me know how to. Thank you 🙂
You can find a recipe to make it on my blog, which is linked on this post, or buy it! x
Hey Jane, quick question for the coulis – how long will this last when stored in the fridge in a sealed jar? 🙂
I would say about a week in the fridge! X
Hi Jane would it be possible to bake the meringue ahead and decorate on the day? How would I store it and how long could I store it beforehand? Thanks! x
The meringue just needs to be kept at room temperature – in some sort of container that it can fit in haha! Meringue itself lasts for quite a while, like up to two weeks, but I usually say a few days. You also just need to be really careful when moving it as meringue is so delicate!
Hi Jane,
Do you tip your pavlova upside down when you take it out to decorate it? I think my edges are too round to place decoration on currently.
Thanks,
Kathryn
Hiya – no I don’t, the bottom stays on the bottom as it’s flat x
So excited for this! I needed some Christmas alternatives to Christmas pudding.
I have tried meringue once before and it was distastrous!
We have a Kitchen Aid too, what setting do you put yours on to whip the egg whites, and do you keep it on this setting whilst you add the sugar/vinegar/vanilla … etc? I think this is where I went wrong last time.
Thank you 😊
Meringue can fail for a few reasons – and it’s not often the speed you whisk. You need to be VERY careful to make sure that your bowl and whisk are spotlessly clean, and you must get NO egg yolk in there – these are very very quick fails! Otherwise, just a medium-high speed is fine! x
Could you use a ring tin for this recipe? Rather than using a baking tray and bowl x
I wouldn’t advise it as it would be difficult to get out – and you need to be very delicate with pavlova so the baking tray is the best. x
Hi Jane if I wanted to make this into a chocolate meringue wreath how much cocoa/chocolate would I need and would the rest of the ingredients stay the same?
I would maybe add up to 25g cocoa powder or 50g very finely chopped chocolate at the end and fold through. Sometimes the chocolate can make the meringue crack a bit but otherwise it’s fine! X
Hi jane, i have just made this to practice for christmas. I haven’t tasted it yet but it has come out very pale brown/beige and the cracks are a bit darker. Does this mean it is burnt? Should i reduce the time or oven temp next time? Thanks 🙂
I would reduce the temperature – it sounds like the oven is too hot as mine never brown! x
Have made this several times and comes our perfect every time 👌
I wondered if the recipe would work doubled up to make 2?
Or is it best to make them individually?
Thanks
Hayley
Ahh yay! And yes it would work – it’s just a very large amount of meringue so you just need to make sure your bowl/mixer can handle the amount! x
Thanks for sharing! How far ahead of time can I make the merengue piece?
Meringue itself can last for months technically – the larger the meringue though the harder it is to keep. This is delicate so you have to be careful. Once topped it will last 1-2 days!
This looks so good! It is so pretty and festive too, almost a decoration!
Mine cracked 😫 but once decorated looked and tasted just as good! Goes well after Christmas meal because it was very light and fruity!
One year I was just adding the final touches of edible spray glitter to my wreath when I opened a cupboard directly above it and down plopped a bag of sugar. 🤦♀️ Right on top of one side!!! 😱 What to do? I cut out that section and patched up the two ends and was left with a shape of the letter ‘C’. Explained to everyone that the C stood for ‘Christmas’. Would have got away with it too had dear hubby not then spilt the beans! 🙄
Gonna attempt this tonight! Any tips on doing 2 of these? Would they be ok to go in the oven together?
If you have a large enough oven, they’d be fine together!
Hi Jane, if I bought liquid egg whites Would this work and how many grams would I need?
Can’t choose which dessert to do for Christmas this one, mint aero cheesecake or lemon meringue cheesecake. I may do all three if there’s time 😬 Thank you!