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Christmas Pavlova (Pavlova Wreath) | Video Tutorial

December 23, 2019 by Lucy Parissi Leave a Comment

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Christmas pavlova topped with fruit

This Christmas Pavlova shaped like a festive wreath is stunning, easy to make and SO delicious! Read my tips on how to create the perfect pavlova wreath and prepare to impress!

You will also love my Festive Meringue Cake


Post may contain affiliate links. For more information, check my disclosure

Christmas Pavlova Wreath decorated with fresh fruit

I think you guys KNOW how much I love pavlova desserts! “How to make the perfect pavlova“ is of the most popular posts on Supergolden Bakes and there’s loads of meringues, pavlova recipes to choose from.

I couldn’t resist adding one more recipe for the festive season – this Pavlova Wreath is one of the most shows topping, yet easy!, desserts you can make for the holidays.

Take a look at the step by step tutorial and recipe video to see how its done!

Pavlova Ingredients

  • Egg whites although I usually prefer to use fresh egg whites for meringue, this time it is preferable to use pasteurised egg whites from a carton.
  • Sugar granulated or caster sugar
  • Cream of Tartar  this acidic powder helps stabilise meringue and a little salt to balance the sweetness
  • Vanilla extract or paste

Useful equipment

  • Digital scales for accurate measuring
  • Digital thermometer (optional)
  • Stand mixer a powerful hand mixer may be used but it’s not advisable since it can take up to 10 minutes to properly whisk the meringue
  • Heavy baking sheet 
  • Cake release spray

Toppings Galore

Freshly whipped cream is a MUST for pavlovas but you can certainly play around with the toppings. I used strawberries, fresh figs and pomegranate seeds to top my festive pavlova but any combination of fresh fruit may be used.

– Tropical Pavlova: kiwis, mango and passion fruit are excellent for balancing the sweetness of the meringue.

– Chocolate Pavlova: for hardcore sugar fans only! Top with crushed honeycomb pieces, sliced candy bars and drizzle with chocolate syrup

– Cooked fruit: caramelised peaches, macerated cherries (those usually reserved for Black Forest Gateau), cooked apples or pears

Christmas pavlova topped with fruit

HOW TO MAKE A PAVLOVA WREATH

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

STEP 1. Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).

STEP 2. Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk. Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.

Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.

making Swiss meringue for pavlova

STEP 3. Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.

STEP 4. Use two large spoons to scoop the meringue onto the tray to create a wreath shape, following the traced circle as a guide.

STEP 5. BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely. You can make the meringue wreath the night before you need it and simply leave to cool in the oven overnight.

STEP 6. Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!

Meringue baked in shape of a wreath

STEP 7. Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks. Spoon the cream over the pavlova.

STEP 8. Top the pavlova with a selection of fresh fruit such as strawberries, figs, pomegranate seeds etc.

STEP 9. Dust with icing sugar, decorate with mint leaves and serve immediately.

Christmas meringue wreath

TIPS AND TROUBLESHOOTING

I have decided to make a Swiss Meringue pavlova for this meringue wreath – this simply means the egg whites and sugar are heated over a Bain Marie (a.k.a double boiler) until the sugar dissolves.

This creates a very stable meringue which holds peaks beautifully and you don’t have to worry about adding the sugar gradually so that it has time to dissolve.

The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!

Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much.

Adjusting for high altitude – according to a few forums it is best to bake at 110°C (225°F) for 90 minutes. If in doubt bake at this slightly higher temperature.

Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.

If you are using a fan assisted oven you will need to reduce the given temperatures by 20 degrees.

Pavlova Wreath ready to be filled

HOW LONG WILL MY PAVLOVA KEEP?

The meringue wreath can keep for several days in an airtight container however it is quite fragile and transferring it may be an issue.

This dessert needs to be consumed soon after being filled – the fresh cream will cause the meringue to soften and eventually dissolve.

MORE RECIPES TO TRY

The Perfect Pavlova | Step By Step Guide

Pavlova with whipped cream, lemon curd and fresh berries. This recipe will make two small pavlovas (15cm/6in) or one large 20cm (8in). Since the pavlova needs time to cool it is best baked a day or several hours in advance.
Make sure to read the step by step guide and FAQs in the main post before making your first pavlova. Please note that oven temperatures are given in both Celsius and Fahrenheit - pick the right one for your oven/location.
Read More
How to make the perfect Pavlova – read my ‘pavlova how to’ for perfect results every time! Plus a recipe for Pavlova crowns with whipped cream, lemon curd and fresh berries.

Meringue Christmas Tree

Meringue Christmas tree with whipped coconut cream, raspberries and white chocolate truffles – a spectacular festive dessert!
Read More
Meringue Christmas cake with whipped coconut cream, raspberries and white chocolate truffles

Brown sugar layered pavlova with caramelised peaches

This brown sugar layered pavlova with caramelised peaches looks stunning and tastes sensational. The perfect easy summer dessert that’s sure to WOW everyone.
Read More

HAVE YOU MADE THIS RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Christmas pavlova topped with fruit

Christmas Pavlova Wreath

Lucy Parissi | Supergolden Bakes
This Christmas Pavlova shaped like a festive wreath is stunning, easy to make and SO delicious! Read my tips on how to create the perfect pavlova wreath and prepare to impress!
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: Australian, British
Keyword: Christmas Pavlova, Meringue Wreath, Pavlova Dessert, Pavlova recipe, Pavlova Wreath, Swiss Meringue Pavlova
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 319kcal

Ingredients

  • ⅔ cup | 170g pasteurised egg whites (from a carton) or from 5-6 large eggs
  • 1 ¼ cups | 255g granulated sugar
  • 1 tsp vanilla paste or extract
  • ¼ tsp cream of tartar
  • ⅙ tsp salt

To fill /decorate

  • 2 cups | 480ml heavy cream double cream
  • 1 cup | 100g powdered sugar (icing sugar)
  • 1 tsp vanilla paste or extract
  • Selection of fresh fruit to decorate about 10½ oz / 300g
  • Powdered sugar to dust
  • Mint leaves to garnish

Instructions

  • Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).
  • Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
  • Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
  • Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.
  • Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
  • Use two large spoons to scoop the meringue onto the tray to create a wreath shape.
  • BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely for several hours or overnight.
  • Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
  • Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
  • Spoon the cream over the pavlova.
  • Top the cream with a selection of fresh fruit such as strawberries, figs, pomegranate seeds.
  • Dust with icing sugar, decorate with mint leaves and serve immediately.

Video

Notes

The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!
Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much. 
Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.

Nutritional Info

Calories: 319kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 84mg | Potassium: 74mg | Sugar: 37g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 32mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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