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The perfect Christmas dessert for decorating the table. A Christmas Wreath Pavlova.
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4.81 from 26 votes

Christmas Wreath Pavlova

This Christmas Wreath Pavlova is the perfect meringue dessert for the festive season. A make-ahead pudding, light and deliciously topped with cream, fruit and coulis, it's the ideal finish to the meal on the big day!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Family Food
Servings: 8 People
Author: Sarah Rossi

Ingredients

  • 4 Eggs Whites only
  • 250 g Caster sugar

For the couli:

  • 150 g Raspberries
  • 2 tbsp Icing sugar

For the decoration:

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 150 g Cherries
  • 80 g Pomegranate seeds
  • 225 g Raspberries
  • Fresh mint Optional

Instructions

Meringue base:

  • Preheat the oven to 140C.
  • In a very clean bowl whisk the egg whites until stiff.
  • Gradually add the sugar, a little at a time, whisking well in between each addition.
  • Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
  • Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.
  • Spoon in dollops onto the template and smooth the top so it's flat.
  • Bake at 140C for about an hour.
  • Turn off the oven and allow the pavlova to cool in the oven.

Couli:

  • Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

  • Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
  • When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.

Notes

Cream: The cream for the topping should be straight from the fridge, this will help it to whip
Meringue: I REPEAT – you need a VERY clean bowl and make sure there are peaks before you start adding sugar! 
Baking paper: It’s very important to use baking paper or baking parchment, not greaseproof paper. It will stick to greaseproof.
Storing: You can store your meringue after it has cooled in a dry airtight container (like a cake tin or plastic storage box) at room temperature for up to a week. Keep it in a cool place until you’re ready to serve.

Nutrition

Calories: 340kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 43mg | Potassium: 203mg | Fiber: 4g | Sugar: 42g | Vitamin A: 701IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 1mg