A Pavlova Christmas Wreath Cake is a show-stopping dessert that captures both the beauty and the festive spirit of the holiday season. Light, crisp on the outside, and marshmallow-soft inside, this meringue-based dessert combines texture and flavor in a way that few cakes can match. Shaped like a wreath and topped with whipped cream, fresh fruits, and vibrant holiday colors, it’s as stunning as it is delicious. The best part? It’s easy to make, even for beginners, and requires only a few simple ingredients to impress your guests. Whether you’re hosting a grand Christmas dinner or looking for a standout centerpiece, this Pavlova wreath delivers both elegance and taste.

Ingredients

For the Meringue:

6 large egg whites (room temperature)
1 ½ cups (300 g) caster sugar
2 tsp cornstarch (cornflour)
1 tsp white vinegar or lemon juice
1 tsp pure vanilla extract

For the Whipped Cream Topping:

1 ½ cups (360 ml) heavy cream (cold)
2 tbsp powdered sugar
1 tsp vanilla extract

For Decoration (Fruit Toppings):

1 cup fresh strawberries, halved
½ cup raspberries
½ cup blueberries
1 kiwi, sliced
¼ cup pomegranate seeds
Fresh mint leaves for garnish
Optional: dusting of icing sugar for a snowy effect

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. Draw a 10-inch (25 cm) circle on the parchment as a guide. Inside it, draw a smaller 6-inch (15 cm) circle to form a ring—this will be the shape of your wreath. Flip the parchment over so the pencil marks don’t touch the meringue.

Step 2: Beat the Egg Whites

Using a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. The foam should hold its shape but still be glossy and slightly droopy at the tip.

Step 3: Add Sugar Gradually

Increase the mixer speed to high and add the caster sugar 1 tablespoon at a time. Continue beating for about 8–10 minutes, until stiff peaks form and the mixture looks glossy. Rub a bit of the meringue between your fingers—if it feels gritty, continue beating until the sugar dissolves completely.

Step 4: Add Cornstarch, Vinegar, and Vanilla

Reduce the speed to low. Add the cornstarch, vinegar, and vanilla extract. Mix just until combined. These ingredients help stabilize the meringue and give it that signature marshmallow interior.

Step 5: Shape the Wreath

Spoon dollops of meringue evenly around the ring on your parchment paper, forming a wreath shape. Use the back of the spoon to create soft peaks and swirls for texture. Don’t worry about perfection—its rustic look adds charm.

Step 6: Bake Slowly

Place the meringue in the preheated oven and bake for 1 hour and 15 minutes. Turn the oven off but do not open the door. Leave the meringue inside for another 1 hour to cool completely. This slow cooling prevents cracks and helps the meringue dry evenly.

Step 7: Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat; the cream should be smooth and spreadable.

Step 8: Assemble the Pavlova Wreath

Once the meringue is cool, gently transfer it to a serving platter. Spread the whipped cream evenly over the top. Arrange strawberries, raspberries, blueberries, kiwi slices, and pomegranate seeds in a balanced pattern. Garnish with fresh mint leaves. For a festive touch, dust with icing sugar.

Conservation and Storage

To store leftover Pavlova, follow these steps carefully:

Without toppings: Store the unassembled meringue in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place away from humidity.
With toppings: Once topped with whipped cream and fruit, refrigerate immediately. Consume within 24 hours. The cream and fruit will soften the meringue over time, so it’s best served fresh.
Freezing: Avoid freezing a decorated Pavlova. However, you can freeze the baked meringue base wrapped tightly in plastic wrap and foil for up to 1 month. Thaw it at room temperature before assembling.

Variations

1. Chocolate Pavlova Wreath

Add 2 tbsp unsweetened cocoa powder to the meringue before baking for a chocolate twist. Top with whipped cream, chocolate curls, and cherries for a decadent version.

2. Tropical Wreath

Swap traditional berries for mango, passionfruit, pineapple, and coconut flakes. Add a touch of lime zest for extra brightness.

3. Mini Pavlova Wreaths

Make smaller, individual wreaths using the same recipe but form 6–8 mini circles instead. Reduce baking time to 45–50 minutes.

4. Vegan Option

Use aquafaba (chickpea brine) instead of egg whites (3 tbsp per egg white). Beat until stiff peaks form, then proceed as usual.

Serving Suggestions

Serve the Pavlova Christmas Wreath as the centerpiece of your holiday dessert table. For a clean presentation, slice gently using a serrated knife to avoid crushing the delicate structure. Pair it with:

A glass of sparkling wine or Prosecco to enhance the light sweetness.
A drizzle of berry coulis or lemon curd for added tartness.
A side of vanilla ice cream for a contrast in temperature and texture.

For a festive touch, surround the platter with holly leaves, edible gold dust, or small Christmas ornaments (non-edible for decoration only). The bright fruits and white meringue naturally resemble a snowy wreath, adding a cheerful visual element to your table.

Tips for Perfecting the Pavlova

Use Fresh Eggs: Older egg whites whip faster but are less stable. Fresh eggs yield better structure.
No Moisture or Fat: Ensure the bowl and beaters are completely clean. Any grease prevents stiff peaks.
Add Sugar Slowly: Gradual incorporation ensures a smooth, glossy meringue without weeping or collapsing.
Avoid Overbaking: A slightly beige tint is fine, but don’t let it brown. Overbaking makes it too hard.
Cool Gradually: Rapid cooling causes cracks. Always leave it in the oven to cool slowly.
Decorate Before Serving: Assemble shortly before serving to maintain texture.

Conclusion

The Easy Pavlova Christmas Wreath Cake blends visual appeal with delightful flavor. Its crisp exterior and soft, marshmallowy core make it an irresistible dessert for festive gatherings. The customizable toppings allow endless creativity—from traditional berries to tropical fruit medleys or chocolate indulgence. Whether you make it for a family dinner or a holiday party, this dessert never fails to impress. With the right technique and a bit of patience, you’ll create a stunning edible wreath that symbolizes the joy and abundance of the season. Light, elegant, and full of flavor—this Pavlova proves that the simplest ingredients can create extraordinary results.

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Easy Pavlova Christmas Wreath Cake Recipe

Author: hafsahafsa
Total Time: 1 hour 45 minutes
Yield: 10–12 servings 1x
Diet: Gluten Free

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Description

A stunning and simple Christmas dessert featuring a light, crisp meringue base and a soft marshmallow center. Decorated like a festive wreath with whipped cream, fresh berries, and mint, this Pavlova Christmas Wreath Cake makes a beautiful holiday centerpiece that’s as delicious as it looks.

Ingredients

Scale

For the Meringue

6 large egg whites (room temperature)

1 ½ cups (300 g) caster sugar

2 tsp cornstarch (cornflour)

1 tsp white vinegar or lemon juice

1 tsp pure vanilla extract

For the Whipped Cream

1 ½ cups (360 ml) heavy cream (cold)

2 tbsp powdered sugar

1 tsp vanilla extract

For Decoration

1 cup fresh strawberries, halved

½ cup raspberries

½ cup blueberries

1 kiwi, sliced

¼ cup pomegranate seeds

Fresh mint leaves for garnish

Optional: dusting of icing sugar

Instructions

Step 1: Preheat and Prepare
Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper. Draw a 10-inch (25 cm) circle and a smaller 6-inch (15 cm) inner circle to form a ring. Flip parchment so markings don’t touch the meringue.

Step 2: Beat the Egg Whites
Beat egg whites in a clean, dry bowl on medium speed until soft peaks form.

Step 3: Add Sugar Gradually
Increase speed to high and add sugar slowly, 1 tbsp at a time. Beat for 8–10 minutes until glossy and stiff.

Step 4: Add Stabilizers
Mix in cornstarch, vinegar, and vanilla on low speed until just combined.

Step 5: Shape the Wreath
Spoon meringue onto the ring, shaping a wreath. Create peaks with a spoon for texture.

Step 6: Bake and Cool
Bake for 1 hour 15 minutes, then turn off the oven. Leave the Pavlova inside for 1 hour to cool completely.

Step 7: Whip the Cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 8: Assemble and Decorate
Spread whipped cream on cooled meringue. Add fruits, pomegranate seeds, and mint. Dust with icing sugar before serving.