This Christmas, surprise family and friends with a beautiful Christmas Wreath Pavlova — a light, crisp meringue topped with whipped cream and fresh berries. Elegant and festive, this dessert makes a memorable centerpiece for holiday gatherings or a thoughtful homemade gift.
Whether hosting a dinner or bringing a show-stopping dessert, the Christmas Wreath Pavlova adds sweetness and charm to any celebration.
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Ingredients
- Egg whites
- White granulated sugar
- Vanilla extract
- Lemon juice
- Cornstarch
See the recipe card below for exact quantities and serving information.
Instructions
Beat the egg whites and sugar until glossy.
Pipe the mixture into a wreath shape.
Top with whipped cream and berries.
Slice and enjoy.
Prepare the meringue base:
- Separate egg whites from yolks carefully. Use a clean, dry bowl to ensure the whites whip properly.
- Beat the egg whites at medium speed until foamy.
- Add the sugar slowly, one tablespoon at a time, then increase the mixer to high and beat until stiff, glossy peaks form. The meringue should be thick and stable.
Add the finishing touches:
- Fold in vanilla extract, lemon juice, and cornstarch gently with a spatula to avoid deflating the meringue.
Shape the pavlova:
- Preheat the oven to 290°F (145°C).
- Line a baking sheet with parchment paper. For guidance, draw a wreath circle on the underside of the paper.
- Transfer the meringue to a piping bag or spoon it onto the parchment, forming a wreath and building up the outer edge slightly to hold toppings.
Bake to perfection:
- Bake the pavlova for 1 hour. Avoid opening the oven door while it bakes to reduce the chance of cracks.
- After baking, turn the oven off and let the pavlova cool completely inside with the door closed. For best texture, cool for several hours or overnight.
Decorate and serve:
- When fully cooled, top with dollops of freshly whipped cream and arrange mixed berries — raspberries, blueberries, blackberries, and strawberries. Garnish with fresh mint leaves if desired.
Enjoy:
- Slice and serve this festive pavlova to share holiday cheer with every bite.
Substitutions
- Egg whites: Use powdered egg white substitute per package directions if needed.
- White granulated sugar: Superfine (caster) sugar dissolves faster. Coconut or raw cane sugar may darken the meringue slightly.
- Vanilla extract: Vanilla bean paste or a small amount of almond extract. Honey or maple syrup can work but will alter flavor.
- Lemon juice: White or apple cider vinegar can substitute in the same quantity to stabilize the meringue.
- Cornstarch: Potato starch is a 1:1 substitute.
Equipment
- Hand mixer (or stand mixer)
- Piping bag (or spoon)
- Large clean mixing bowl
- Measuring cups and spoons
- Baking tray and parchment paper
Storage
- Once topped with cream and fruit, store the pavlova in the refrigerator.
- Keep it in a loosely covered container to protect toppings while avoiding excess moisture buildup.
- Best enjoyed within 24 hours, since the meringue will gradually soften from the cream and fruit juices. You can freeze the baked meringue base for up to one month before decorating.
3 Top Tips for Success
Clean equipment:
- Ensure bowl and beaters are spotless and dry — any grease prevents egg whites from whipping properly.
Add sugar slowly:
- Adding sugar gradually while beating prevents graininess and gives a smooth, glossy meringue.
Cool in the oven:
- Let the pavlova cool gradually in the switched-off oven with the door closed to minimize cracking.
FAQs
Humidity causes meringue to absorb moisture and become sticky. Bake on dry days when possible and store the baked base in an airtight container at room temperature until ready to top.
Yes. Bake the pavlova base up to 2 days ahead and store it in an airtight container at room temperature. Add whipped cream and fruit just before serving to preserve crispness.
Cracks often come from sudden temperature changes. Cool the pavlova slowly in the oven with the door closed. Small cracks are common and can be covered with cream and fruit.
Related
Looking for other dessert ideas? Try the recipes featured in the gallery below for more sweet treats to enjoy this season.
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Best Sticky Toffee Pudding (Easy & Traditional)
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Super Easy Chocolate Cheesecake Cookies
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Mini Oreo Basque Cheesecake
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Easy Brown Butter Oreo Cookies
Easy Pavlova Christmas Cake Recipe
20
1
4
5 20
8 servings
Equipment
Method
Ingredients
- 4 large egg whites
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- Fresh whipped cream for topping
- Fresh mixed berries raspberries, blueberries, blackberries, strawberries
- Fresh mint leaves optional garnish
Equipment
- Hand mixer or stand mixer
- Baking tray and parchment paper
- Measuring cups and spoons, piping bag (optional)
Method
- Separate egg whites into a clean, dry bowl.
- Beat at medium speed until foamy.
- Add sugar gradually, then increase speed and beat until stiff, glossy peaks form.
- Gently fold in vanilla, lemon juice, and cornstarch without deflating the meringue.
- Preheat oven to 290°F (145°C).
- Line a tray with parchment and draw a wreath guide on the underside if desired.
- Pipe or spoon the meringue into a wreath shape, building up the edges to hold toppings.
- Bake for 1 hour without opening the oven door.
- Turn off the oven and let the pavlova cool completely inside with the door closed; ideally leave it for several hours or overnight.
- Top with whipped cream, arrange fresh berries and mint, then slice and serve.
Tried this recipe?
Let us know how it turned out!
Food safety
- Do not leave perishable food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when frying to avoid harmful compounds.
- Ensure good ventilation when using a gas stove.
Follow local food-safety guidelines for best practices.