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Easy Christmas Pavlova wreath dessert topped with fresh berries and cream.

Christmas Pavlova Wreath

A light and festive dessert that features a baked meringue shell topped with whipped cream and colorful fruit, ideal for Christmas gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 4 large Egg whites at room temperature
  • 1 cup Granulated sugar Superfine is preferred
  • 2 tablespoons Cornstarch
  • 1 teaspoon White vinegar or lemon juice
  • 1 teaspoon Vanilla extract
Toppings
  • 1 cup Heavy whipping cream Sweetened with powdered sugar if desired
  • 2 cups Fruit for topping Strawberries, raspberries, blueberries, kiwi, or pomegranate
  • to taste Mint leaves, shaved chocolate, toasted coconut, crushed candy canes Optional extras

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a large circle (about 8 to 9 inches) and a smaller circle (about 3 to 4 inches) for the meringue.
  2. In a clean, dry bowl, beat egg whites until foamy; then continue beating until soft peaks form.
  3. Gradually add sugar, one spoonful at a time, while mixing. Beat until the meringue is glossy and stiff peaks form.
  4. Gently fold in cornstarch, vinegar (or lemon juice), and vanilla extract to stabilize the meringue.
  5. Spoon the meringue onto the circles on the parchment, building up the ring with a dip or channel on top for the cream.
Baking
  1. Bake for 1 to 1 hour 15 minutes until the outside feels dry. Turn off the oven and let the pavlova cool inside for at least 1 hour.
Decoration
  1. Once cooled, whip the cream and sweeten if desired, then spoon it onto the pavlova. Decorate with fruit in a circle to resemble a holiday wreath.

Notes

Keep the pavlova shell in a dry place at room temperature until serving. Add toppings just before serving to maintain crispness. Variations include adding cocoa for chocolate, orange zest for citrus, or tropical fruits like mango.