Pavlova Wreath

A delicate and crunchy meringue shell with a marshmallow-like center, this Christmas Pavlova Wreath topped with almond cream and fresh fruits is the most beautiful holiday dessert you’ll ever make! 

A delicate and crunchy meringue shell with a marshmallow-like center Christmas Pavlova Wreath topped with almond cream and raspberries.

This post is sponsored by C&H® Sugar. All opinions are my own.

About This Recipe

  • Taste – Sweet, tangy, fresh, and creamy
  • Texture – Crispy outside, soft and marshmallow-like inside, juicy, refreshing, and smooth
  • Effort – This christmas pavlova wreath is relatively easy to make, perfect for beginner bakers.
  • Time – It takes about 20 minutes to make the meringue, plus an additional hour and 15 minutes to bake.
Crunchy meringue shell with a marshmallow-like center Christmas Pavlova Wreath topped with almond cream and raspberries.

What is Pavlova?

A melt-in-your-mouth large meringue cake named after Russian ballerina Anna Pavlova, made with whipped egg whites and sugar.

I partnered with C&H® Sugar to bring you this recipe! C&H® Sugar is my go-to brand whenever I need sugar, which is pretty often! I used C&H® Confectioners Sugar to make the almond infused whipped cream. It’s a very fine, powdered sugar with exceptionally smooth texture. It’s perfect for making frostings, glazes, and for stabilizing whipped cream because it contains cornstarch.

Ingredients

ingredients to make pavlova wreath: egg whites, sugar, cornstarch, vinegar, heavy cream, confectioners sugar, almond extract, vanilla, raspberries, pomegranate arils, mint
  • Egg whites: The base of the Pavlova! beaten to stiff peaks, the key is using room temperature egg white.They provide structure and allow the meringue to rise and become crisp.
  • C&H® Granulated Sugar: Sugar gives pavlovas their crisp texture and helps stabilize the egg whites as it bakes in the oven, preventing it from collapsing.
  • Cornstarch: Adds a subtle chewiness to the meringue and prevents it from becoming too sticky or runny.
  • Distilled White Vinegar: Adding an acidic ingredient also stabilizes the egg whites and can prevent splits and cracks.
  • Vanilla Extract: Adds a subtle flavor to the meringue

For the Toppings

  • Heavy Whipping Cream: adds a smooth and creamy texture to the almond cream
  • Almond Extract: add a subtle almond flavor to the cream
  • Confectioner’s Sugar: also known as powdered sugar, adds sweetness and balances the richness of the heavy cream and the almond flavor. I like C&H® Confectioners Sugar.
  • Fresh Fruits: such as raspberries and pomegranate arils for decoration.

See recipe card for quantities.

Instructions

  • Preheat the oven to 250ºF. Line a baking sheet with parchment paper. 
instructions to make the pavlova meringue: separtae the eggs, beat egg whites until soft peaks form, add sugar, beat until stiff peaks form.

Make the Meringue Base:

  • Separate the eggs; it’s easier while cold, but make sure to use the eggs whites at room temperature (Photo 1)
  • In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes (Photo 2). 
  • Add in the sugar a little bit at a time, continue whisking until stiff peaks form (Photo 3 and 4). This takes between 5-8 minutes on high speed.

Top Tip: Stiff peaks are when the egg whites hold their shape and don’t flop over.

instructions to make pavlova wreath: add cornstarch, vinegar, vanilla, beat until combined.
  • Add in the cornstarch, vinegar and vanilla extract (Photo 5, 6 and 7).
  • Beat until fully combined (Photo 8). 
instructions to make pavlova wreath: transfer to piping bag, pipe forming 10 mounds, create dents with back of spoon, bake for 1 hour and 15 minutes, beat whipped cream.

Make the Pavlova Wreath

  • Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds (Photo 9). 
  • Use the back of a spoon to create small dents on each mound. Making a slight indentation in the center of the meringue will help to prevent the pavlova from cracking (Photo 10).

Top Tip: Using a pencil, trace a 9-inch circle on the parchment, and a 6-inch circle in the center of the larger circle. This will serve as a guide when making the wreath.

  • Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in the oven for at least an hour.

Make the Almond Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, confectioners sugar and almond extract until stiff peaks form (Photo 11, 12, 13 and 14). Refrigerate until ready to use.

Decorate the Christmas Pavlova Wreath

  • Spread the almond cream on top of the pavlova, using the back of a spoon (Photo 15). 
  • Top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some confectioners sugar and enjoy (Photo 16)!

Substitutions

  • For a vegan Pavlova: use aquafaba (the liquid from canned chickpeas) instead of egg whites. Here’s an example.
  • To make a sugar-free Pavlova: use a sugar substitute such as erythritol or monk fruit. Use a ratio of 1:½, substituting 1 cup of sugar with a ½ cup of Monkfruit Sweetener
  • You can substitute tapioca or arrowroot flour for cornstarch.
  • Use Greek yogurt for heavy whipping cream to make a lighter pavlova.

Topping Variations

Equipment

Storage

  • Make Ahead Instructions: Pavlova can be made ahead a couple of days. Store in a cool dry place, completely covered or in a large air-tight container. Add the cream and toppings when ready to serve.
  • Store the Pavlova Wreath without toppings in an airtight container at room temperature for up to 4 days.  
  • Prepared whipped cream can be stored in an airtight container and refrigerated for up to 4 days.
  • Although you can freeze the Pavlova meringue without toppings, more often than not it will lose its crunchy texture. Store cooled meringue in a freezer bag for up to 3 months. When ready to use, thaw the meringue at room temperature, ensuring it doesn’t come into contact with any moisture.
holiday pavlova wreath with raspberries

Top Tips for Making a Pavlova Wreath

  • Use room temperature egg whites. Although it’s easier to separate the egg whites from the yolk while cold, leave the egg whites on the counter for 30 minutes before using.
  • Make sure your equipment (bowls, beaters) is clean and grease-free. Any grease or oil will prevent the egg whites from whipping up properly.
  • Make a slight indentation in the center of the meringue. This will help to prevent the pavlova from cracking.
  • Bake the meringue at a low temperature and don’t open the oven door while baking. Low and slow is the key to a crispy and delicate meringue. 
  • Let the pavlova cool completely in the oven (to prevent cracks) and before adding the whipped cream and fruits, otherwise it will collapse. 
  • Some cracks are normal and expected!
  • Don’t overbake the meringue, as it will become tough and dry.
  • Allow the meringue to cool completely before adding the toppings.
Christmas Pavlova Wreath with raspberries and mint

Did You Like This Recipe?

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A delicate and crunchy meringue shell with a marshmallow-like center Christmas Pavlova Wreath topped with almond cream and raspberries.

Pavlova Wreath


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Rosana
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Description

A delicate and crunchy meringue shell with a marshmallow-like center, this Christmas Pavlova Wreath topped with almond cream and fresh fruits, is the most beautiful holiday dessert you’ll ever make!


Ingredients

For the Pavlova

  • 7 large egg whites, room temperature
  • 2 cups C&H® Granulated Sugar
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • 2 tsp distilled white vinegar

For the Almond Cream

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup C&H® Confectioners Sugar
  • 1 tsp almond extract

To Serve

  • 1 cup fresh raspberries
  • 1/2 cup pomegranate arils
  • Mint leaves

Instructions

For the Pavlova

  1. Preheat the oven to 250ºF. Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment using a pencil, and then trace a 6-inch circle in the center. of the larger circle. Set aside.
  2. In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes. 
  3. Add in the sugar a little bit at a time, continue whisking until stiff peaks form. This takes between 5-8 minutes on high speed.
  4. Add in the cornstarch, vinegar and vanilla extract, beat until fully combined. 
  5. Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.
  6. Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in oven for at least an hour.

For the Almond Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, confectioners sugar and almond cream until stiff peaks form. Refrigerate until ready to use.

To Serve

  1. Spread the almond cream on top of the pavlova, top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some confectioners sugar and enjoy!

Notes

  • Make Ahead: Pavlova can be made ahead 1-2 days. Store in a cool dry place, completely covered or in a large air-tight container. Add the cream and toppings when ready to serve.
  • Storage: store Pavlova Wreath without toppings in an airtight container at room temperature for up to 4 days.
  • C&H® Sugar is available in stores nationwide and online at chsugar.com
  • Prep Time: 25 minutes
  • Cook Time: 75 min
  • Category: Dessert

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23 Comments

  1. This is so perfect! And the recipe looks easy to make. I’ll be trying this one out this Christmas Eve! Thank you for your beautiful work❤️






  2. Thank you Rosana for this wonderful recipe.
    It is the best Pavlova I have made.
    Of course, I will not compete with your presentation skills, but I am working on them.
    The explanations are wonderful and you make the process very easy to follow.






  3. It looks amazing . Thank you for sharing all the tips for the recipe. But what’s the trick for the pavlova to stay white ? Mine is turning off-white…

  4. I made a very similar one for Christmas this year for the first time. It was awesome, a beautiful centerpiece and it lasted several days. Mine did not have the almond cream but I will do that next time






  5. I had never made this before, but it was so yummy it will become a regular for the holidays!!! Silly question… how do you transfer it without having it crack like crazy?!? The cream covers some of my sins, but not all of them 😅






  6. Oh my gosh! This was my first time ever making a Pavlova and it turned out amazing! I halved the recipe to test it first LOL and even then it was a very generous size! (there are only 2 people in my house). I followed the directions exactly as written and had no issues with cracks. I will definitely be making this for Chrismtas! (full size and all!) thank you for sharing.






  7. This was my fist time making Pavlova and it was part of our Christmas celebration yesterday. I followed the recipe exact and it turned out perfect! The meringue is light and pillowy while the almond cream is a nice contrast to the tart pomegranate and raspberries. The fresh mint leaves were so aromatic, plus it looks so festive!
    Cheers from 🇨🇦






  8. This was a huge hit! Made it at Christmas and then again last night for New Year’s. I was able to make the cream using Country Crock Plant Cream so I could eat it too, it was delicious!!






  9. This is a wonderful rest of you. It turned out picture. Perfect! I even had a New Zealander in the group that said that my Pavlovna was perfect! The only thing I did was I made more of a fall theme with my toppings. I did pears and apples, with lots of spices and a little bit of caramel.






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