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Christmas Pavlova Wreath

A stunning and festive dessert, the Christmas Pavlova Wreath features a light meringue shell topped with whipped cream and seasonal fruits, making it a perfect centerpiece for holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: Australian, New Zealand
Calories: 200
Ingredients Method Notes

Ingredients
  

Meringue Ingredients
  • 6 large egg whites, room temperature Using room temperature egg whites helps them whip up to maximum volume for a light and airy meringue.
  • 1/2 teaspoon cream of tartar This stabilizer helps the egg whites maintain their structure while beating.
  • 300 g superfine sugar (about 1 ½ cups) Superfine sugar dissolves easily for a smooth meringue.
  • 1 tablespoon cornstarch Adds to the meringue’s soft texture.
  • to taste green gel food coloring Optional, but recommended for a festive touch.
  • to taste sprinkles Choose your favorite festive sprinkles for decoration, enhancing the Christmas vibe.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 250°F (120°C).
  2. Beat the Egg Whites: In a large mixing bowl, beat the egg whites on high speed until soft peaks form, about 2-3 minutes.
  3. Add Cream of Tartar: While still mixing, add cream of tartar and continue beating until medium peaks form, about 1 minute more.
  4. Mix Sugar and Cornstarch: In a separate bowl, whisk together superfine sugar and cornstarch.
  5. Gradually Add Sugar: With the mixer still on, slowly add the sugar mixture a tablespoon at a time until glossy, stiff peaks form.
  6. Divide and Color the Meringue: Divide a third of the meringue into a separate bowl and add green gel food coloring.
  7. Prepare Baking Sheet: Line a baking sheet with parchment paper and trace a 6-inch circle on it.
Baking
  1. Pipe the Base: Use a piping bag to pipe the white meringue into a circular wreath shape.
  2. Pipe the Trees: Use the green meringue to pipe small tree shapes on top of the white base.
  3. Bake: Bake for 1.5 hours or until the outer shell feels dry.
  4. Cool: After baking, turn off the oven and leave the door ajar for about 30 minutes.
Serving
  1. Once cooled, transfer the Pavlova to a serving platter. Top with whipped cream and an assortment of fresh fruits.

Notes

Store leftover pavlova in an airtight container at room temperature for up to 2 days. It won’t freeze well due to the meringue texture.