This festive Christmas Pavlova Wreath is the perfect Christmas dessert! A crispy Berry Meringue wreath topped with homemade cranberry sauce and berries. This gorgeous pavlova wreath is sure to impress your holiday guests!

Why We Love Christmas Pavlova

My mum always makes pavlova for Christmas day. It’s a family tradition and is always a huge hit with no leftovers!

Festive and Fun: This Christmas Wreath Pavlova adds a beautiful, edible decoration to your holiday table.
Light and Refreshing: The fresh berries and airy meringue dessert offer a delightful contrast to heavy holiday meals.
Impress Your Guests: Despite its simplicity, this Christmas pavlova wreath is sure to wow with its presentation and taste..

Ingredients For Berry Pavlova

Here are the ingredients needed for this Christmas pavlova recipe.

Large Eggs (Room Temperature): The egg whites are the backbone of the meringue, providing structure and volume to your pavlova.
Cream Of Tartar: This acidic ingredient stabilizes the egg whites during whipping, helping them maintain their height and form.
Salt: Enhances the overall flavor of the meringue, balancing out the sweetness.
Powdered Sugar: Icing sugar dissolves more easily than granulated sugar, sweetening the meringue while keeping it light and airy.

For The Whipped Topping:

Cold Heavy Whipping Cream: When whipped, this transforms into a rich, creamy topping that adds a luxurious element to the pavlova.

For The Berry Topping:

Whole Berry Cranberry Sauce: Provides a tart contrast to the sweet meringue and cream, adding depth of flavor.
Fresh Blueberries: Add a burst of freshness and natural sweetness, enhancing the fruitiness of the pavlova.
Fresh Raspberries: Their vibrant color and tangy flavor offer a delightful contrast to the sweet and creamy elements of the pavlova.

How To Make A Christmas Wreath Pavlova

Here are step-by-step instructions for this pavlova wreath recipe:

Circle drawn out on parchment paper for pavlova.

Step One: Preheat the oven to 225 degrees and prepare a baking sheet with parchment paper. Using two bowls of different sizes, trace a wreath shape onto the parchment paper. Flip the parchment paper so the circle shows through the paper.

Step Two: Separate the egg whites from the egg yolks, discarding the yolks or reserving them for another recipe. Using a stand mixer beat the egg whites with the cream of tartar and salt until light and foamy. Do so at medium speed.

Step Three: Slowly add the powdered sugar a small scoop at a time and continue beating until all of the sugar is incorporated and the batter forms stiff peaks, about 15 minutes.

Step Four: Place dollops of the meringue around the wreath shape, smoothing very slightly around the top. Place in the oven on the middle rack for 2 hours or until the outside of the meringue is dry. Rest at room temperature until completely cooled.

A medium bowl of cranberry sauce and small bowls of berries.

Step Five: To make the berry topping, fold the blueberries and raspberries into the cranberry sauce. Refrigerate until ready to use.

Step Six: Prepare the whipped topping by beating the heavy cream until soft peaks form.

Step Seven: When ready to serve, spoon the whipped topping over the meringue and top with the berry sauce.

Step Eight: Garnish with additional berries and fresh mint leaves, if desired.

I hope you enjoy this Christmas Wreath Pavlova recipe! Merry Christmas!

Be sure to check out this super easy Christmas Lasagna Dessert. It’s another great recipe to try this festive season.

Expert Tips To Nail This Pavlova Recipe

This Christmas Wreath Pavlova is best served immediately after assembling. But, it will keep in the fridge for a few hours if you need to.
If you wish to make individual pavlovas just use a spoon to drop the meringue mixture onto the baking sheet in small mounds. Be sure to make a small indentation in the center of each mound so that the toppings don’t slide off.

Optional Toppings For Your Christmas Meringue

Wondering what fruit to put on the pavlova? I like to top my Christmas Pavlova with a mix of fresh berries. I usually use raspberries, blueberries, and strawberries. But, feel free to use whatever berries you like!
You could also top your Pavlova with other fruits, like sliced banana or kiwi fruit. Or, get creative and add a chocolate ganache or a caramel sauce!
I like to use whipping cream or mascarpone cheese on my Pavlovas. But, you could also use Greek yogurt, ice cream, or even just a simple fruit sauce.

Best Way To Store A Pavlova

Storage: This Christmas Pavlova will keep for 2-3 days in the fridge. Be sure to store it in an airtight container to prevent the meringue from becoming soft.

What To Serve With Pavlova?

Lemon Curd Tartlets: Tangy lemon curd in crispy tart shells.
Whipped Coconut Cream: Light and fluffy coconut cream with a hint of sweetness.
Fresh Fruit Salad: Colorful medley of seasonal fruits for a refreshing contrast.
Vanilla Bean Ice Cream: Creamy vanilla ice cream to balance the sweetness.
Almond Biscotti: Crunchy almond cookies for a delightful texture.
Mango Sorbet: Tropical sorbet to cleanse the palate.
Dark Chocolate Dipped Strawberries: Indulgent chocolate-covered strawberries.
Citrus Salad: Citrus segments with mint for a zesty kick.

FAQ’S

What Is Pavlova?

Pavlova is a meringue-based dessert that originated in New Zealand. It’s made of a crispy meringue shell that’s often filled with whipped cream and fresh fruit.

Why Have Pavlova at Christmas?

Pavlova is a great Christmas dessert because it can be made ahead of time. The Christmas wreath meringue can be baked a few days in advance and then filled with cranberry sauce and berries just before serving. Pavlova is also a light and refreshing dessert, which is perfect after a heavy holiday meal. And, it looks absolutely stunning on a holiday table!

What Temperature Do You Cook A Pavlova?

The meringue for this Pavlova recipe is cooked at a low temperature, around 225 degrees Fahrenheit. This helps to ensure that the meringue is crisp on the outside and soft on the inside.

Can You Put Vinegar or Lemon Juice in Pavlova?

Yes, a teaspoon of vinegar or lemon juice can be added to the meringue mixture. This helps to stabilize the egg whites and prevents the meringue from deflating.

Christmas Pavlova Wreath Berry Meringue Recipe

Celebrate the holidays with a show-stopping Christmas Wreath Pavlova Berry Meringue! This festive dessert features a light and airy meringue wreath, topped with whipped cream and an assortment of fresh, juicy berries.

Prep Time 1

Cook Time 2

Total Time 3

Serving Size Servings

Ingredients

Meringue

8 Large Eggs
1 Teaspoon Cream Of Tartare
1/4 Teaspoon Salt

Whipped Topping

3 1/2 Cups Powdered Sugar
1 Cup Heavy Cream

Berry Topping

1 Can Whole Berry Cranberry Sauce 14 Oz
2 Cups Fresh Blueberries
1 1/2 Cups Fresh Raspberries

Instructions

Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper. Using two bowls of different sizes, trace a wreath shape onto the parchment paper. Flip the parchment paper so the circle shows through the paper.
Separate the egg yolks from the egg whites, discarding the egg yolks or reserving them for another recipe.
At medium speed, beat the egg whites with the cream of tartar, and salt until light and foamy. Slowly add the powdered sugar a small scoop at a time and continue beating until all of the sugar is incorporated and the batter forms stiff peaks, about 15 minutes.
Place dollops of the meringue around the wreath shape, smoothing very slightly around the top. Place in the oven on the middle rack for 2 hours or until the outside of the meringue is dry. Rest at room temperature until completely cooled.
To make the berry topping, fold the blueberries and raspberries into the cranberry sauce. Refrigerate until ready to use.
Prepare the whipped topping by beating the heavy cream until soft peaks form.
When ready to serve, spoon the whipped topping over the meringue and top with the berry sauce. Garnish with additional berries and mint leaves, if desired.

Nutrition

Notes

This Christmas Wreath Pavlova is best served immediately after assembling. But, it will keep in the fridge for a few hours if you need to.

If you wish to make individual pavlovas just use a spoon to drop the meringue mixture onto the baking sheet in small mounds. Be sure to make a small indentation in the centre of each mound so that the toppings don’t slide off.