Pavlova is a meringue-based dessert with a crispy top and a soft, marshmallow-like center. This Christmas pavlova is topped with a generous amount of sweet vanilla whipped cream and sliced fruits and berries, which makes this classic dessert absolutely delectable. This wreath-shaped pavlova is perfect for Christmas day and is a real crowd-pleaser.
When we went to Australia and New Zealand we were introduced to a popular dessert called pavlova. The pavlova’s outside edge is stiff, yet the inside is soft. The pavlova base is then decorated before serving by covering it in fruits and whipped cream.
Christmas Pavlova Recipe
This Christmas pavlova wreath is very easy to make and a beautiful dessert for the holiday season. The time is in the overnight drying. The circle is a perfect wreath shape, which makes decorating it into a pavlova wreath recipe very easy! The fresh berries and other fresh fruit makes for a delicious topping and visually beautiful presentation of this pavlova dessert.
Tips and notes for making this Christmas pavlova recipe:
● Since this is a New Zealand and Australian dessert, I have included metric baking and Imperial temperatures. Imperial measurements were used to make this pavlova.
● The meringue/pavlova shell can be made 2-3 days in advance and stored carefully (without toppings!) in plastic wrap in an airtight container in a dry place.
● A baked, undecorated pavlova can be wrapped in plastic wrap and stored in an airtight container, and frozen for up to two months.
● The whipped cream frosting should be added just before serving. The frosting slowly melts the meringue shell.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● Store the leftovers tightly wrapped and in the fridge. Consume within two days as the frosting will melt the meringue.
● You can make this delicious dessert pavlova and then decorate it any way you like. That means that even though this is decorated as a meringue wreath in the Christmas tradition, it can be decorated in any manner you like and is a great dessert any time of year. IOW, it can be dressed up with cream, pretty berries, and other fresh fruits so as not to resemble a wreath. Traditional pavlova is topped with seasonal fruits.
● How to make vanilla extract.
Try one of these Christmas dessert recipes:
● Christmas Cheesecake Recipe
● Original Bacardi Rum Cake Recipe
● White Christmas Pie Recipe
Christmas Pavlova Recipe Ingredients:
● 5 Large Egg Whites
● ½ teaspoon Cream of Tartar
● 1 teaspoon Pure Vanilla Extract
● ¼ teaspoon Salt
● 1 cup Confectioners Sugar
● 1 ½ teaspoon Cornstarch
● 2 cups Vanilla Whipped Cream
● ½ cup Cherries
● ½ cup Blueberries
● ½ cup sliced Kiwis
● 1 sprig of fresh Mint
Christmas Pavlova Mise en Place:
● Baking Parchment Paper
● Stand Mixer (whisk attachment, large mixing bowl, etc.)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Baking Sheet
Christmas Pavlova Recipe Directions:
1. Preheat the oven to 300°F or 150°C. On a sheet of parchment paper, trace a 10-inch (25cm) circle with a pencil. Trace another 5.5-inch (14 cm) circle in the center of the larger circle on the parchment paper to make a ring. Place the paper on the baking tray, traced side facing down.
2. In the bowl of a stand mixer on medium-low speed, whisk together the five egg whites, salt, pure vanilla extract, and cream of tartar.
3. Once the egg whites are frothy, gradually add the confectioners’ sugar (1 tablespoon at a time), and whisk until the meringue mixture becomes glossy and forms stiff peaks.
4. Sprinkle the corn starch in the meringue (the egg mixture) and fold it in by hand using a rubber spatula.
5. Mix again using the stand mixer on a medium-high speed until the pavlova mixture is thick and stiff.
6. Spoon the meringue onto the larger ring drawn on the parchment paper. With the back of a spoon, make small depressions on the meringue ring for the cream and fruits to sit in.
7. Transfer the pavlova to the oven and immediately reduce the temperature to 250°F or 120°C (lowering the preheated oven temperature).
8. Bake for approximately 1 hour and 15 minutes until the meringue turns slightly pale in color and feels dry and hard.
9. Turn off the oven and leave the pavlova inside the oven to cool for 6 hours or overnight.
10. Once the pavlova is cool, you can assemble it by spread for servings the whipped cream on top of the meringue and decorating the cream-covered pavlova with with sliced fruits and berries. Garnish with mint leaves.
11. Store the leftovers in an airtight container in a cool place; the refrigerator is best.
Christmas Pavlova Recipe
Christmas Pavlova Recipe. Pavlova is a meringue-based dessert with a crispy top and a soft, marshmallow-like center. This Christmas pavlova is topped with a generous amount of sweet vanilla whipped cream and sliced fruits and berries, which makes this classic dessert absolutely delectable. This wreath-shaped pavlova is perfect for Christmas day and is a real crowd-pleaser.
Ingredients
- 5 Large Egg Whites
- ¼ teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Cream of Tartar
- 1 cup Confectioners Sugar
- 1 ½ teaspoon Cornstarch
- 2 cups Vanilla Whipped Cream
- ½ cup Cherries
- ½ cup Blueberries
- ½ cup sliced Kiwis
- 1 sprig of fresh Mint
Instructions
- Preheat the oven to 300°F. On a sheet of parchment paper, trace a 10-inch circle with a pencil. Trace another 5.5-inch circle in the center of the larger circle on the parchment paper to make a ring. Place the paper on the baking tray, traced side facing down.
- In the bowl of a stand mixer on medium-low speed, whisk together the five egg whites, salt, pure vanilla extract, and cream of tartar.
- Once the egg whites are frothy, gradually add the confectioners' sugar 1 tablespoon at a time, and whisk until the meringue mixture becomes glossy and forms stiff peaks.
- Sprinkle the cornstarch in the meringue (the egg mixture) and fold it in by hand using a rubber spatula.
- Mix again using the stand mixer on a medium-high speed until the pavlova mixture is thick and stiff.
- Spoon the meringue onto the larger ring drawn on the parchment paper. With the back of a spoon, make small depressions on the meringue ring for the cream and fruits to sit in.
- Transfer the pavlova to the oven and immediately reduce the temperature to 250°F (lowering the preheated oven temperature).
- Bake for approximately 1 hour and 15 minutes until the meringue turns slightly pale in color and feels dry and hard.
- Turn off the oven and leave the pavlova inside the oven to cool for 6 hours or overnight.
- Once the pavlova is cool, you can assemble it by placing the pavlova meringue on a plate for serving, then spreading the whipped cream on top of the meringue and decorating the cream-covered pavlova with sliced fruits and berries. Garnish with mint leaves.
- Store the leftovers in an airtight container in a cool place; the refrigerator is best.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 106mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 3g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Deborah Crosby says
Ann, I just want to say THANK YOU! for being so generous with sharing. I hope you have a blessed Thanksgiving.