This show stopping Christmas Wreath Pavlova is surprisingly easy to to make and is the perfect centerpiece for all your festive gatherings! Inspired by the one and only Mary Berry, this seasonal pavlova is naturally gluten free and beyond delicious.
I had never even heard of pavlova until I was in my mid 20s living in the United Kingdom but I've been hooked ever since. This meringue based dessert is light and airy, typically topped with lightly sweetened cream and/or curd and a variety of seasonal fruits. Let's be honest, is there really anything better?
I first saw a version of the Christmas wreath pavlova on an episode of Mary Berry and Paul Hollywood's Christmas Masterclass and just new I had to give it a try! Despite its show stopping appearance this pavlova wreath is deceptively easy to make and looks so impressive on your festive table. I look forward to making this every Christmas and I hope you enjoy this recipe as much as we do!
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What is a pavlova?
A pavlova is a meringue based dessert named after the famous Russian ballerina Anna Pavlova due to its light and airy texture.
It has a crisp crust and a soft, marshmallowy inside and is typically served topped with whipped cream and fresh fruits. Pavlovas are naturally gluten-free and make a great lighter dessert option.
More Christmas recipes you will love.
Equipment
- Stand mixer with whisk attachment: I love my KitchenAid Stand Mixer for this recipe and all o my holiday baking.
- Measuring cups and spoons
- Large baking sheet lined with parchment paper
Ingredients
- Egg whites
- White granulated sugar
- Corn starch
- White wine vinegar
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Berries and Pomegranate seeds
- Fresh mint
Tips and Tricks for perfect Pavlova
- Add the sugar a little at a time. It may be tempting to just throw all the sugar into the egg whites at once but I urge you to resist. Aside from adding sweetness, sugar also helps form the structure of the meringue. Adding a little a time as it whips ensures even distribution and a good set.
- The meringue is ready when it is glossy and remains in the bowl when tipped upside down.
- Don't rush the cooling process. Allow the meringue to cool in the oven (with the heat turned off and door slightly cracked) for at least an hour and up to overnight after baking. Only when the meringue is completely cool and dried out do you want to add the toppings.
- Don't over whip the cream. Over whipping the cream can cause it to split, separating out the milk fats into what looks like a grainy butter. Only whip until the cream is thickened but still soft.
- Make sure the fruit is completely dry before adding it to the pavlova. In many ways moisture is the primary enemy of meringue. It can turn your lovely crunchy outside and soft pillowy inside into a sunken, chewy mess. After washing your fruit be sure to dry it completely before adding.
And the main tip for a perfect pavlova is..... Pavlova is never going to be perfect! But it is going to be beautiful and delicious!
Don't let cracks or lumps get you down. It's all about filling it with cream and using those beautiful berries, pomegranate seeds and fresh mint leaves to turn an ordinary dessert into a work of art. So get creative and enjoy the process!
More recipes you will love.
White Chocolate Raspberry Cookies
Strawberry and Lime White Chocolate Blondies
Irish Apple Crumble with Whiskey Cream
Made this Christmas Wreath Pavlova recipe? Let me know what you think in the comments!
Recipe
Christmas Wreath Pavlova
Equipment
- Stand mixer with whisk attachment
- Large baking sheet lined with parchment paper
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 6 egg whites, large
- 1.5 cups white granulated sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon corn starch
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh berries I recommend a mix of blueberries, raspberries, blackberries and quartered strawberries
- ½ cup pomegranate seeds
- fresh mint
Instructions
- Preheat oven to 300 degrees F. Line a large baking tray with parchment paper. If desired, draw a 12 inch circle on the middle of the paper and then draw a 6 inch circle in the center of the larger circle to make a ring.
- Add 6 egg whites to the bowl of a stand mixer with the whisk attachment. *You can also use a large mixing bowl with an electric mixer.*Whisk on medium to medium high speed until soft peaks form when the whisk is removed. Then turn the speed to high and add sugar 1 tablespoon at a time until the egg whites form stiff, glossy peaks. In a small bowl combine 1 teaspoon of white wine vinegar and 1 teaspoon of corn starch. Mix until well combined. Then gently fold into the egg whites.
- Using your drawing as a guide, spoon the mixture into a ring shape on the parchment paper. Use an offset spatula or spoon to make a shallow well in the meringue (this is where you will add the cream and fruit).
- Turn the heat down to 250 degrees F and place the pavlova ring in the oven. Bake for 1 hour to 1 hour and 15 minutes. Then turn the heat off and crack the oven door. Allow the pavlova to cool and dry out inside the oven for at least 1 hour up to overnight.
- When you are ready to assemble, combine 2 cups of heavy whipping cream, ⅓rd cup of powdered sugar and 1 teaspoon vanilla extract in the bowl of a stand mixer with whisk attachment. Whip the cream on medium high speed for about 3-4 minutes until medium peaks form. *Be careful not to over whip.*
- Spoon the whipped cream into the well of the pavlova and then top with berries and pomegranate seeds. Garnish with a few fresh sprigs of mint and serve. Enjoy!
Kathy
After i added the sugar slowly, as instructed, the peaks became soft. Should I keep mixing or throw it out?
jamjarkitchen
Hi Kathy - Don’t throw it out! This can happen sometimes as the sugar goes in. Keep mixing on medium-high and it should firm back up into stiff, glossy peaks as the sugar fully dissolves. If after a few minutes it still won’t hold peaks, you can try adding an extra teaspoon or two of sugar and continue mixing. It usually comes back together. Hope this helps!