If there ever was an easy recipe for making a Christmas wreath pavlova, this is it. It will impress your guests, taste delicious and the good news is that you can prepare most of it in advance. Perfect for a no-stress Christmas dessert.
Pavlova is the perfect dessert to wow people with. Just look at this Christmas pavlova wreath, doesn’t it look amazing?
Who wouldn’t be thrilled to see this show-stopping dessert arrive at the table after Christmas dinner? Making a great impression with dessert is easy with this pavlova.
The great thing about this recipe is that it’s really not complicated. Yes, you’ll need a little patience while the meringue base bakes, but the good news is that you can prepare it well in advance. You can easily make the Christmas pavlova wreath a couple of days ahead.
Right before serving, all you need to do is spread the mascarpone cream on top and decorate with fresh berries. Tadaa; your spectacular Christmas dessert is ready!
Make sure to double check exact quantities and ingredients in the recipe card below.
Start by whipping the egg whites to soft peaks. This is easiest to do in a food processor or stand mixer with the whisk attachment.
Make sure you use a bowl that is clean and free of grease. Now, gradually add the sugar as well as the lemon juice (or vinegar) and the cornstarch. Mix until stiff peaks form.
Take a baking tray lined with a sheet of parchment paper and spoon the meringue on top into a wreath shape.
You can draw a circle on the paper as a guide. If you do, make sure to flip the parchment paper over so the pencil doesn’t touch the food. You can also use a large piping bag if that is easier to do.
Bake the pavlova for 1½-2 hours at 210°F (100°C). Allow to cool completely in the oven with the oven door slightly ajar.
For the topping, you whip the heavy cream with the vanilla sugar until you have stiff peaks. Whip the mascarpone a bit to loosen it and fold it into the whipped cream. This is easiest to do with your mixer on a low speed. Gently mix until smooth.
Once the pavlova wreath is completely cooled down, you can spread the mascarpone topping over it and decorate it with red fruit. Serve immediately.
Pavlova is a dessert made from meringue. It was named after the Russian ballerina Anna Pavlova.
Technically, the difference lies in the texture. Meringue is crisp and crunchy all the way through, while pavlova has a soft, marshmallow-like interior and a crisp exterior. That softer center comes from adding cornstarch to the mixture.
Of course, I’m one of those stubborn home bakers who prefers even meringues to have a slightly chewy center, so for me, the topping is the real difference! A pavlova is always topped with cream and fresh fruit, making it almost like a cake.
You can store the pavlova, once baked, outside of the fridge for 3-4 days. Do not store in an airtight container because it will get soft.
A cardboard box or similar is ideal for keeping the texture nice and crispy. Or cover loosely with aluminum foil. Make sure to keep it dry.
Add the toppings at the last minute, right before serving.
As long as you haven’t added the mascarpone cream or fruit yet, the pavlova can be stored for at least 3-4 days (or longer) without losing flavor or texture. Just make sure you don’t store it in an airtight container and do not refrigerate it. A cardboard cake box works great.
Your bowl or utensils likely had a trace of grease on them. Or a tiny bit of egg yolk may have gotten into the whites. Egg yolk contains fat, which stops egg whites from whipping up properly. Read all my tips for whipping egg whites here.
My pavlovas are rarely pure white, and that’s fine by me. But if yours turned really brown, the oven temperature was too high or it baked too long.
Absolutely! Follow these steps:
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