This easy Pavlova Wreath is an elegant and festive dessert perfect for Christmas and holiday gatherings. A crisp, glossy meringue encases a marshmallowy interior and is finished with mascarpone whipped cream, tangy raspberry coulis and a generous mix of fresh berries for a showstopping centerpiece.
Why we love this recipe
The Christmas Pavlova Wreath is a seasonal twist on the classic pavlova. The meringue bakes to a crisp, white shell while remaining soft and chewy inside. Topped with a stabilized mascarpone whipped cream and a bright raspberry coulis, then piled with fresh berries, it balances sweetness and acidity while offering impressive presentation with relatively simple techniques.
Most components can be prepared ahead of time and assembled the day of serving, making this wreath a practical choice for holiday entertaining. It’s a beloved dessert in Australia and New Zealand and works beautifully for year-end celebrations.
Ingredients
Scroll down to the recipe card below for full quantities
Core pavlova ingredients
- Egg whites: Use fresh large egg whites and ensure there is no yolk. The recipe shown uses about 5 large egg whites (approx. 150 g total); adjust other quantities if your eggs are significantly different in size.
- Caster sugar: Use caster or superfine sugar so it dissolves smoothly into the whites.
- Cornstarch: (cornflour) helps create the soft, marshmallow interior.
- Cream of tartar: Stabilizes the meringue; white vinegar or lemon juice can be used as a substitute.
Toppings
- Mascarpone whipped cream: Heavy cream whipped with powdered sugar, vanilla and mascarpone for a rich, stable topping. Chantilly will also work.
- Raspberry coulis: Made from raspberries, sugar and lemon juice to add brightness and cut the sweetness.
- Fresh fruits: A mix of seasonal berries—strawberries, raspberries, blueberries and cherries—or any preferred fruit for garnish.
How to make Pavlova Wreath step-by-step
1. Making the meringue
- Preheat oven to the lowest setting recommended—about 100°C (215°F). Baking low and slow preserves a white, crack-free exterior.
- Whip egg whites on medium speed until doubled and pale (just before soft peaks). Gradually add caster sugar, one tablespoon at a time, waiting 10–15 seconds between additions so the sugar dissolves.
- Increase speed and whip to glossy, stiff peaks. Test by rubbing a little between your fingers; you should not feel grains of sugar.
- Fold in cornstarch and cream of tartar and whip briefly on low to incorporate.
2. Piping the wreath shape
- Transfer meringue to a piping bag fitted with an open star tip (about 1.5 cm) or use a spoon to dollop.
- On parchment, draw an 8-inch (20 cm) circle, flip the paper over and place on a baking sheet. Use small meringue dots to glue the paper if needed.
- Pipe eight large mounds around the circle (or more smaller mounds for a thinner wreath). Smooth lightly with the back of a spoon to join the mounds and create a flat top.
- Bake on the lowest rack for 45–60 minutes until the outside feels dry and hard. Turn the oven off and let the pavlova cool completely in the oven for about 2 hours.
3. Mascarpone whipped cream
- Whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Add cold mascarpone and continue whipping to firm but smooth peaks. Avoid over-whipping to prevent graininess.
- Cover with plastic wrap touching the surface if storing up to 48 hours in the refrigerator.
4. Raspberry coulis
- Combine raspberries (fresh or thawed frozen), sugar and lemon juice in a small saucepan. Cook gently for 10–15 minutes until thickened into a compote.
- Blend until smooth and pass through a fine sieve to remove seeds. Chill or store in the fridge for several days; freeze if needed and re-cook after thawing to remove excess water.
5. Assembling the Pavlova Wreath
- Wash and dry fruit. Halve strawberries and raspberries, leave blueberries whole and cherries whole for contrast.
- Place the cooled pavlova on a serving stand. Dollop and spread mascarpone whipped cream over the wreath.
- Drizzle raspberry coulis over the cream and press larger fruits into the cream first, then fill gaps with smaller berries. Finish with a few mint leaves for freshness.
- Serve as close to assembly as possible; pavlova softens with humidity but will keep for a few hours refrigerated if needed.
Recipe FAQs
Both countries claim the pavlova. What is certain is the dessert was named after Russian ballerina Anna Pavlova following her tours of Australia and New Zealand in the 1920s.
Cream of tartar (potassium bitartrate) is an acidic powder from winemaking that stabilizes whipped egg whites and prevents crystallization. Use lemon juice or white vinegar as a substitute if needed.
Yes. Substitute Chantilly cream for the mascarpone whipped cream or try other fruit coulis, curds, or seasonal fruit combinations to suit your taste.
Assemble the pavlova as close to serving as possible because humidity softens the meringue. Most components (meringue shell, cream, coulis) can be made ahead and combined last minute.
Tips & Troubleshooting
- Grainy or dull meringue: Often caused by under- or over-whipping or undissolved sugar. Add sugar slowly and ensure it dissolves before baking.
- Bake low and slow: A low oven temperature for a longer time yields a crisp, white exterior and marshmallow interior.
- Cracking: Cracks result from over-whipped whites or too high an oven temperature. Cooling too quickly can also cause splitting—allow the pavlova to cool inside the switched-off oven.
- Sticky pavlova: Humidity makes pavlova sticky. Store the cooled shell in an airtight container away from moisture and assemble shortly before serving.
- Weeping: Syrup formation can occur if sugar hasn’t dissolved or if coarse sugar was used. Always use caster sugar and ensure it is fully incorporated.
Storing & Freezing
Because pavlova is sensitive to humidity, assemble it close to serving. You can prepare components ahead:
- Pavlova shell: Once fully cooled, store in an airtight container away from moisture. Best used within 24 hours.
- Mascarpone whipped cream: Can be made up to 48 hours ahead and kept refrigerated, covered with plastic wrap touching the surface.
- Raspberry coulis: Keeps in the refrigerator for several days or can be frozen; thawed coulis may need gentle reheating to reduce excess water.
Note: assembled pavlova does not freeze well.
More Holiday Desserts
- Speculoos Biscoff Cheesecake
- Strawberry Mousse Cake
- Biscoff Tiramisu
- Apple Crumble Cheesecake
- Pear Frangipane Tart
- Chocolate Brioche Wreath
Recipe
Ingredients
Pavlova Wreath
- 5 large egg whites (from fresh eggs, approx. 150 g)
- 300 g caster sugar (or superfine)
- 6 g (1½ tsp) cream of tartar (or white vinegar)
- 15 g cornstarch
Mascarpone Whipped Cream
- 120 ml heavy cream (min. 30% fat)
- 30 g powdered sugar
- 1 tsp vanilla paste
- 120 g mascarpone (cold)
Raspberry Coulis
- 120 g raspberries (fresh or frozen, thawed & drained)
- 15 ml lemon juice
- 40 g caster sugar
To assemble
- 300–400 g fresh berries or seasonal fruit
- Fresh mint leaves, to finish
Instructions
Pavlova Wreath
- Preheat oven to 100°C (215°F). Draw a 20 cm (8 in) circle on parchment, flip it and set on a baking sheet.
- Whip egg whites until doubled and pale, then add caster sugar tablespoon by tablespoon, allowing it to dissolve between additions.
- Whip to glossy, stiff peaks and test that no sugar granules remain. Fold in cornstarch and cream of tartar and mix briefly on low speed.
Piping the wreath
- Pipe eight large mounds around the circle using a 1.5 cm open star tip (or dollop with a spoon). Smooth lightly to join the mounds.
- Bake on the lowest rack for 45–60 minutes until completely dry to the touch. Turn off the oven and cool the pavlova inside for about 2 hours.
Mascarpone Whipped Cream
- Whip cold heavy cream with powdered sugar and vanilla to soft peaks. Add mascarpone and whip to firm peaks. Refrigerate if not using immediately.
Raspberry Coulis
- Cook raspberries, sugar and lemon juice over low–medium heat until thickened. Blend smooth and pass through a fine sieve. Chill.
To assemble
- Wash and dry fruit. Place the cooled pavlova on a stand and spread whipped cream over the top.
- Drizzle coulis and arrange fruits, pressing them gently into the cream. Finish with mint leaves and serve immediately.
Notes
- To check sugar dissolution, rub a little meringue between your fingers; it should feel smooth, not grainy.
- Use small meringue dots to secure parchment to the tray. A perforated tray helps air flow for even drying.
- If you prefer more servings, pipe more smaller mounds for a thinner wreath.
- If cooking fresh raspberries for coulis, add a few drops of water at the start to prevent burning.
- Assemble as close to serving as possible since humidity softens the meringue, but a few hours in the fridge is usually fine.
Nutrition (per serving)
Calories: 353 kcal | Carbohydrates: 58 g | Protein: 4 g | Fat: 13 g | Sugar: 52 g
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