Flawless Christmas Pavlova Wreath

A quick and easy Christmas dessert that looks so beautiful! Christmas Pavlova wreath is a nice part of the holiday dinner. Delicious dessert, with a flawless texture and wonderful decoration, is all you need this holiday season – and what’s better than the classic Pavlova wreath recipe with a modern decoration. Try it:

Servings 12 to 15 


For the pavlova:

  • 350 grams’ caster sugar
  • 6 large egg whites
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla extract

For the filling:

  • 600 ml heavy cream
  • 50 grams’ confectioner’s sugar, sifted
  • 1 teaspoon vanilla extract
  • 300 grams’ raspberries
  • 200 grams’ blueberries
  • 150 grams’ strawberries, halved
  • 40 grams’ pomegranate seeds
  • A few mint leaves (optional)
  • Christmas dessert decorations, sprinkles (optional)
  • Confectioner’s sugar, for dusting



  • Preheat the oven to 160˚C/ 325˚F/Gas Mark 3. Use a baking parchment to line a baking sheet and draw a 30 cm circle on it.  Draw a 15 cm circle in the center of the 30 cm circle. Set aside.
  • In a mixing bowl, apply egg whites. Using an electric mixer, beat the egg whites until thick and creamy.
  • Gradually apply the sugar, beating on high speed, until stiff and glossy.
  • In a small cup, combine the cornflour, vanilla, and vinegar until well incorporated. Then, stir into the sugar/egg whites’ mixture. Whisk to incorporate.
  • Spoon the batter between the two circles on the baking parchment, in order to create a wreath shape. Use a large spoon to make a trench in the batter for the fruit and cream to sit in.  Slide into the oven, and then immediately decrease the temperature to 140˚C/275°F/Gas Mark 1; bake for 60-75 minutes, or until set. Turn the oven off. Leave the pavlova inside for 1 hour (or ideally overnight) to dry.
  • After that, remove and assemble the dessert. Using an electric mixer, beat the heavy cream, confectioner’s sugar, and vanilla extract until just stiff.
  • Next, spoon the cream mixture into the trench in the pavlova.  Arrange the fruits on top and decorate with a few mint leaves, Christmas food decorations, or sprinkles (if desired).
  • Before serving, dust with confectioner’s sugar and slice in wedges.
  • This pavlova can be made up to one month ahead. Keep it wrap it in cling film and foil in a cool place.