Christmas Pavlova Wreath

Christmas meringue wreath recipe. A meringue ring is decorated with strawberries, raspberries, and blueberries, and drizzled with chocolate sauce.

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*Updated December 2025

An easy attractive-looking dessert that's perfect for Christmas or Thanksgiving.

So, what is Pavlova?

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.

Meringue has a crisp crust and is soft and light inside, usually topped with fruit and whipped cream. Source Wikipedia.

What is meringue?

A sweet dessert made by baking a mixture of beaten egg whites and sugar until crisp but still soft, light and fluffy in the middle.

Can you freeze meringue?

You can pop undecorated pavlovas into the freezer and thaw them when needed.

Apparently, they will freeze for up to 3 months, though I've never tried it. Personally, I'd say not to freeze them.

Still, I don’t think it would be exactly the same. If I’m mistaken, feel free to share your thoughts in the comments!

Seriously, who even has enough space in their freezer for something that huge? 😐

If you really need to freeze your pavlova, make sure to wrap it tightly in a freezer-safe plastic bag.

Then wrap in several layers of foil, making sure each layer is tightly sealed.

Ingredients

• 6 egg whites

• 300g (10oz) caster sugar

• 1 teaspoon cornflour

• 1½ teaspoon white wine vinegar

For the topping

• 300ml double cream

• 1 tsp vanilla extract

• 3 tbsp caster sugar

• 80g raspberries

• 80g blueberries

• 60g strawberries

• 100g dark chocolate - melted

Equipment

You will need an electric whisk.

How to make pavlova

In a cup, mix the white wine vinegar together with the cornflour and set aside.

To make the meringue, tip the egg whites into a mixing bowl and whisk with an electric whisk until they form soft peaks when the whisk is removed.

Now add the sugar, 1 tablespoon or so at a time, while whisking until it is all combined.

Now whisk for a few minutes more at high speed.

Once you have nice firm-ish peaks, add the white wine vinegar and cornflour and then whisk for a further minute more.

Decorating your meringue masterpiece!

You can use whatever berries you like, but I like this mixture of raspberries, blueberries and strawberries.

If you want something even simpler, an Eton mess ice cream sundae might scream summer, but I think it’s just as delicious any time of the year!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Christmas pavlova wreath, Christmas meringue wreath, how to make a Christmas pavlova wreath,

Christmas, Thanksgiving, dessert

International

Yield: 12

Author: Jan Bennett

Christmas Pavlova Wreath

Top with berries and drizzle with chocolate. An easy dessert that can be prepared in advance.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 2 HourTotal time: 3 H & 45 M

Ingredients

For the meringue:

• 6 egg whites
• 300g (10oz) caster (fine, bakers) sugar
• 1 teaspoon cornflour (cornstarch)
• 1½ teaspoons white wine vinegar

For the topping

• 300ml double (heavy) cream
• 1 teaspoon of vanilla extract - not vanilla essence
• 3 tablespoons caster (fine) sugar
• 80g fresh raspberries
• 80g fresh blueberries
• 60g strawberries
• 100g dark chocolate - melted

Instructions

Preheat the oven to 160°C/140°C Fan/Gas 3

1. Line a baking tray with nonstick baking paper and, using a pencil, mark out a circle 25cm (10in) in diameter in the middle.
2. In a cup, combine the white wine vinegar with the cornflour and set it aside.
3. To make the meringue, tip the egg whites into a mixing bowl and whisk with an electric whisk until they form soft peaks when the whisk is removed.
4. Gradually add the sugar, about a tablespoon at a time, whisking continuously until fully incorporated.
5. Whisk on high speed for a few more minutes until you see nice, firm peaks, then add the white wine vinegar and cornflour. Whisk for one final minute.
6. Spoon large, equal dollops of the meringue mix along the inside of the circle line to form a wreath shape.
7. Place the meringue in the oven, then immediately lower the temperature to 140°C, or 120°C for a fan oven, and bake for 1 to 1 hour 15 minutes, until the exterior is firm yet remains white.
8. Turn off the oven and leave the pavlova inside for an hour, or even overnight, to cool and dry completely.

1. Gently peel off the baking paper and place it on a serving platter. If a small crack appears, don’t worry – you can easily cover it with cream and berries. If you look closely, you’ll notice a piece of mine broke off too, but it’s nothing to stress about!
2. In a clean bowl using the whisk attachment, whip the cream, sugar and vanilla extract until soft and thick.
3. Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir the chocolate until completely melted.
4. Spoon the whipped cream over the wreath, then top it with the berries.
5. Drizzle the chocolate by spooning it onto a fork and moving it side to side over the meringue and berries.

Notes

The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and store in a cool place.

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