Christmas Wreath Pavlova

Hi Bold Bakers! I love that pavlova is becoming more and more popular around the world! It’s one of my favorite desserts. With a marshmallow-like center and crunchy exterior, it’s hard not to fall in love! Already have an account? This Christmas Wreath Pavlova is a festive twist on my traditional pavlova. (Be sure to check out my 5 Simple Steps to Making The Perfect Pavlova too!) This Christmas wreath-looking dessert is popular around the holidays in Australia and New Zealand. I love to decorate it using lovely red and green colors for Christmas, in the form of yummy strawberries, raspberries, pomegranate seeds, and mint leaves. With just a few simple ingredients you probably already have at home, this recipe will give you an elegant and absolutely out-of-this-world tasting dessert! The best part? This can be made five days ahead, so you’re free to enjoy more time with family! My Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world — is now in full swing! Check my Holiday Baking Headquarters for the full list! [ Looking for something smaller? Make my Mini Meringues! ]

What Is Pavlova?

Pavlova is essentially a big meringue! It’s made of whipped egg whites, sugar, and an acidic ingredient — I use white vinegar, which helps stabilize the egg white foam, keeping your mixture from splitting. Unlike store-bought meringues, this homemade pavlova is anything but “chalky.” It has a satisfyingly crunchy exterior, with an unbelievably airy and light interior.

What You Need To Make Christmas Wreath Pavlova

Measuring Cups and Spoons Parchment paper Baking sheet Electric stand mixer or hand mixer Mixing bowls

How To Make Christmas Wreath Pavlova

For such an elegant dessert, it’s hard to believe it only takes a few minutes to whip together — most of the time is spent in the oven and letting it cool! Here is how you make Christmas Wreath Pavlova (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making Christmas Wreath Pavlova

Use room temperature egg whites. Warmer eggs whip faster than cold eggs! Measure egg whites in grams for complete accuracy. Each large egg white weighs 40g each. You can make this pavlova up to 5 days in advance! Keep it covered in a cool, dry place until ready to serve, then add your whipped cream and toppings! Extra egg whites? Freeze them in a Ziploc bag and use them for making a quick pavlova in the future! For a more traditional pavlova, top with kiwi, strawberries, and passion fruit. Vinegar helps to stabilize the eggs. Be sure to use just plain white vinegar or apple cider vinegar.

How Do I Store Christmas Wreath Pavlova

Once you have topped your pavlova with whipped cream and fruit, you should enjoy it right away, as your pavlova will start to absorb the moisture from the toppings. However, leftover pavlova will keep in your refrigerator for up to 2 days. You can also make this recipe 5 days in advance! Just be sure not to add your toppings until serving!