How To Make A Christmas Pavlova Wreath

A crisp‑on‑the‑outside, marshmallow‑soft‑in‑the‑centre pavlova shaped into a beautiful Christmas wreath and topped with bright seasonal fruit. Light, elegant and eye‑catching — this is the perfect centrepiece for your festive table.

⭐ Ingredients

For the pavlova

• 4 large egg whites
• 220g caster sugar
• 1 tsp white wine vinegar – Shop white wine vinegar here
• 1 tsp cornflour
• 1 tsp vanilla extract

For the topping

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• Fresh berries (raspberries, strawberries, blueberries)
• Pomegranate seeds
• Small mint leaves – Shop mint leaves here
• Optional: edible gold dust or freeze‑dried raspberries

⭐ Method

1. Heat the oven: Set to 120°C (100°C fan). Line a large baking tray with parchment and draw a 25cm circle as a guide. Draw a smaller circle inside to form a wreath shape.
2. Whisk the egg whites: Beat until stiff peaks form. Add the sugar one tablespoon at a time, whisking until glossy and thick.
3. Stabilise the meringue: Fold in the vinegar, cornflour and vanilla. This helps create the classic marshmallow centre.
4. Shape the wreath: Spoon the meringue around the drawn ring to create a thick, even circle. Use the back of a spoon to create soft swirls.
5. Bake low and slow: Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely. This prevents cracking.
6. Prepare the topping: Whip the cream with icing sugar and vanilla until soft and billowy.
7. Assemble: Gently lift the cooled pavlova onto a serving board. Spoon over the cream, then decorate with berries, pomegranate and mint. Add gold dust for a festive finish.

⭐ Tips for a Perfect Pavlova

• Ensure the bowl is completely grease‑free for maximum volume.
• Add sugar slowly — this prevents weeping and helps the pavlova hold its shape.
• Cool in the oven to avoid sudden temperature changes.
• Assemble just before serving for the crispest texture.

⭐ Decoration Ideas

• Red & green classic — raspberries, strawberries, mint, pomegranate.
• Frosted look — blueberries, blackberries, icing sugar dusting.
• Luxury finish — edible gold leaf or gold shimmer spray.
• Cranberry sparkle — sugared cranberries for a frosty effect.

⭐ Make‑Ahead & Storage

Bake the pavlova up to 24 hours ahead and store in an airtight container.

Add cream and fruit just before serving.

Leftovers keep for 1 day in the fridge (texture softens).

Bring even more sparkle to your table with our full collection of Christmas desserts and Christmas baking ideas.