Christmas Wreath Pavlova with Berries (video)
Celebrate the holiday season with this stunning Christmas wreath pavlova with berries, a tart raspberry sauce and mascarpone whipped cream! Pavlova is a light and airy meringue dessert made with egg whites and sugar. It has a slightly crunchy outside and soft, marshmallow inside. It’s a sweeter dessert but my simple raspberry sauce helps balance the sweetness perfectly! Top the wreath pavlova with raspberries, strawberries and mint leaves to make it extra festive! You’ll love this easy and beautiful Christmas dessert!
Watch Wreath Pavlova Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions and in-depth details for making this Christmas wreath pavlova. Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list on the homepage, and to my YouTube channel and turn on notifications!
Ingredients for Making Pavlova
This stunning wreath pavlova recipe is made with just a few ingredients! Here are the main ingredients you’ll need to make it:
- Egg Whites: bring the egg whites up to room temperature for best results. Cold egg whites will take longer to whisk.
- Ultra-Fine Baker’s Sugar: also know as castor sugar. It’s important to use this type of sugar, not granulated sugar! You can find it in most grocery stores, right next to regular sugar. Granulated sugar will not dissolve completely in the egg whites, while this ultra-fine sugar dissolves very well.
- Cream of Tartar: this ingredient acts as a stabilizer for the egg whites. You can make this pavlova without the cream of tartar but I recommend adding it to keep the egg whites more fluffy.
- Raspberries: use fresh or frozen berries for making the tart raspberry sauce for topping.
- Berries: use fresh berries and fruit for garnishing the top of the wreath pavlova. I used strawberries, raspberries and pomegranate arils.
- Heavy Cream: for making the mascarpone whipped cream. Make sure the heavy cream is very cold so that it whisks nicely!
- Mascarpone: you can also use cream cheese for this recipe. Soften the cheese for about 15 minutes at room temperature, then make the frosting.
How to Make a Wreath Pavlova
If you’ve never made pavlova before, you’ll love my easy and straight-forward recipe! It’s a simple recipe that comes together in no time! Here’s how I make this Christmas wreath pavlova.
- Preheat the oven to 200F/93C. Line a large baking sheet with parchment paper and draw a 6-inch (15-cm) circle on the back to use as a rough guide.
- Place the egg whites into a stand mixer bowl and add the cream of tartar, cornstarch, vanilla extract and lemon juice. Whisk everything together for about 30 seconds on medium speed.
- Set the mixer to medium speed and begin adding the fine sugar, 1 tablespoon at a time; this will take about 10 minutes. Stop occasionally to scrap down the sides of the mixing bowl any sugar that may get attached to the sides.
- Once you’ve added all the sugar, continue to whisk the meringue on medium speed for 15 to 20 minutes, until the sugar is completely dissolved. Rub a small amount between two fingers to check the meringue. When it’s no longer grainy, it’s ready.
- Transfer the meringue into a pastry bag tipped with a large tip; I usually have to do this twice since there’s quite a bit of meringue!
- Pipe the prepared meringue onto the prepared baking sheet in a circle, then build it up into a tall wreath. Watch my video tutorial to see how I do it. Use a spoon to smooth the sides and top of the meringue, then flatten the top just a bit, to have room for the whipped cream and berries.
How to Bake Pavlova
Pavlova needs to be baked low and slow for best results. I set my oven to 200F. This temperature is low enough not to burn the meringue but high enough to bake it.
- Bake the pavlova at 200F for 1 ½ hours, then turn the oven off and let it cool slowly in the oven for 3 to 4 hours. Do not open the oven at any point!!
- Once the pavlova has cooled, removed it from the oven and keep it at room temperature until you’re ready to assemble the dessert.
Important Tips for Making Pavlova
Pavlova dessert is easy to make if you follow these tips for recipe success! Here are my recommendations:
- Start with a very cleaning mixing bowl and whisk! I wash my bowl and whisk with degreasing soap and white vinegar to get rid of any grease or oil. Even a tiny bit of grease can keep the egg whites flat.
- Add the sugar slowly and mix the egg whites on medium speed. This will allow the sugar to dissolve completely.
- Do not open the oven door!! Any amount of cool air will cause the meringue to crack! Keep the oven door closed, even after the pavlova is done baking, until it’s completely cooled.
- The pavlova will have small cracks along the sides; this is typical and to be expected. If the pavlova has very large cracks, try reducing the oven temperature slightly.
- This is a great dessert to make ahead of time or the day before. I will usually make it in the evening, then allow the pavlova to cool in the oven overnight.
- If you have pools of caramelized sugar around your pavlova, that means the sugar didn’t dissolve completely. Try mixing the egg whites for longer on a slower speed to ensure the sugar dissolves.
Easy Raspberry Sauce
I love to enjoy this wreath pavlova with a tart and fruity raspberry sauce! Since the pavlova is on the sweeter side, this sauce helps balance out the sweetness! Plus, it’s super easy to make! I like to have extra sauce for serving on the side, too. Here’s how to make the sauce.
- Start with fresh or frozen raspberries. Place the raspberries and the sugar into a medium-sized saucepan and mash the berries together. Cook over medium heat, until the berries come up to a simmer. Simmer for 4 to 7 minutes, until a thick jam forms.
- Transfer the jam into a fine mesh strainer set up over a bowl or tray. Using a spatula, press the sauce through the sieve, leaving behind the seeds. Discard the seeds and place the resulting sauce into the refrigerated to cool.
Mascarpone Whipped Cream
To make this Christmas wreath pavlova even more special, I top it with a simple mascarpone whipped cream. It makes the pavlova even more light and fluffy, and it keeps all the berries in place. I like to use mascarpone cheese but cream cheese will also work well!
- Soften the mascarpone cheese at room temperature for about 15 minutes. Don’t let it sit out for too long, otherwise it can separate. Place the mascarpone cheese, vanilla, confectioner’s sugar and chilled heavy cream into a large mixing bowl.
- Whisk all the ingredients together for 4 to 5 minutes, starting out on slow speed, until stiff peaks form. Keep this whipped cream refrigerated until you’re ready to assemble the dessert. I recommend making it the same day.
Assembling & Serving the Wreath Pavlova
Assembling this pavlova dessert is a breeze!! Once the pavlova has cooled, keep it at room temperature until you’re ready to assemble it. I recommend assembling it shortly before you serve it, so that the outside of the pavlova stays crunchy!
- Place the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847. Place the pavlova wreath onto a cake stand or tray, then pipe the whipped cream over the top.
- Add spoonful’s of the prepared raspberry sauce over the whipped cream. Save some of the sauce for serving on the side.
- Garnish the top with raspberries, strawberries and/or pomegranate arils. Serve the pavlova as soon as possible. Refrigerate any leftovers to prevent the whipped cream from melting.
More Recipes!
Enjoyed this festive Christmas pavlova? Check out some of my other desserts you’re sure to enjoy!
- Lemon & Berry Classic Pavlova – this classic pavlova recipe is topped with whipped cream, zesty lemon curd and berries! It’s perfect for any special occasion!
- Berry Chocolate Pavlova Cake – three layers of delicate pavlova layered with chocolate whipped cream, melted chocolate and loads of berries!
- Mini Fruit Pavlovas – want to make individual desserts? Use any of my pavlova recipes and make mini pavlovas topped with your choice of toppings!
- Lavender Chocolate Pavlova – if you love lavender desserts, you’ll love this pavlova recipe, topped with lavender whipped cream and blackberries!
Share it on Pinterest!
Supplies & Tools
Need some supplies or tools to make this dessert recipe? You can get them online here (Amazon Affiliate Links):
- Ultra-Fine Baker’s Sugar: use only this type of sugar for best results.
- KitchenAid Stand Mixer: my favorite tool in the kitchen! While my copper KitchenAid is currently sold out (available only at Williams Sonoma), check out all the colors available on Amazon!
- Disposable Pastry Bags: these are my favorite! Never wash another pastry bag!
- Jumbo Cake Decorating Tips: this set includes almost all my favorite jumbo tips.
- Aluminum Baking Sheets: these pans are so versatile, I use them almost every day for baking or cooking dinner!
Christmas Wreath Pavlova with Berries (video)
Stunning and festive Christmas wreath pavlova with berries, tart raspberry sauce and mascarpone whipped cream. The ultimate holiday dessert!
Ingredients
For Pavlova:
- 6 large egg whites, at room temp
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp cream of tartar
- 2 cups ultra-fine baker's sugar, castor sugar
For Raspberry Sauce:
- 2 cups raspberries, fresh or frozen
- 1/3 cup white granulated sugar
For Mascarpone Whipped Cream:
- 4 oz mascarpone cheese, softened at room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, well chilled
For Garnishing:
- 1 cup fresh raspberries
- 1 cup fresh strawberries, quartered
- 1/2 cup pomegranate arils
- small bunch fresh mint
Instructions
Making the Pavlova:
- Preheat the oven to 200F/93C. Line a large baking sheet with parchment paper and draw a 6-inch (15-cm) circle on the back to use as a rough guide.
- Place the egg whites into a stand mixer bowl and add the cream of tartar, cornstarch, vanilla extract and lemon juice. Whisk everything together for about 30 seconds on medium speed.
- Set the mixer to medium speed and begin adding the fine sugar, 1 tablespoon at a time; this will take about 10 minutes. Stop occasionally to scrap down the sides of the mixing bowl any sugar that may get attached to the sides.
- Once you’ve added all the sugar, continue to whisk the meringue on medium speed for 15 to 20 minutes, until the sugar is completely dissolved. Rub a small amount between two fingers to check the meringue. When it’s no longer grainy, it’s ready.
- Transfer the meringue into a pastry bag tipped with a large tip; I usually have to do this twice since there’s quite a bit of meringue! Pipe the prepared meringue onto the prepared baking sheet in a circle, then build it up into a tall wreath. Watch my video tutorial to see how I do it. Use a spoon to smooth the sides and top of the meringue, then flatten the top just a bit, to have room for the whipped cream and berries.
- Bake the pavlova at 200F/93C for 1 ½ hours, then turn the oven off and let it cool slowly in the oven for 3 to 4 hours. Do not open the oven at any point!!
- Once the pavlova has cooled, removed it from the oven and keep it at room temperature until you’re ready to assemble the dessert.
Making Raspberry Sauce:
- Start with fresh or frozen raspberries. Place the raspberries and the sugar into a medium-sized saucepan and mash the berries together. Cook over medium heat, until the berries come up to a simmer. Simmer for 4 to 7 minutes, until a thick jam forms.
- Transfer the jam into a fine mesh strainer setup over a bowl or tray. Using a spatula, press the sauce through the sieve, leaving behind the seeds. Discard the seeds and place the resulting sauce into the refrigerated to cool.
Making Whipped Cream:
- Soften the mascarpone cheese at room temperature for about 15 minutes. Don’t let it sit out for too long, otherwise it can separate. Place the mascarpone cheese, vanilla, confectioner’s sugar and chilled heavy cream into a large mixing bowl.
- Whisk all the ingredients together for 4 to 5minutes, starting out on slow speed, until stiff peaks form. Keep this whipped cream refrigerated until you’re ready to assemble the dessert. I recommend making it the same day.
Assembling the Pavlova:
- Once the pavlova has cooled, keep it at room temperature until you’re ready to assemble it. I recommend assembling it shortly before you serve it, so that the outside of the pavlova stays crunchy!
- Place the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847. Place the pavlova wreath onto a cake stand or tray, then pipe the whipped cream over the top.
- Add spoonful’s of the prepared raspberry sauce over the whipped cream. Save some of the sauce for serving on the side.
- Garnish the top with raspberries, strawberries and/or pomegranate arils. Serve the pavlova as soon as possible. Refrigerate any leftovers to prevent the whipped cream from melting.
Nutrition
Calories: 480kcal | Carbohydrates: 77g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 62mg | Potassium: 249mg | Fiber: 4g | Sugar: 70g | Vitamin A: 653IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 1mg
I have a question… can I substitute castor sugar for powder sugar?
If yes do I use same amount?
Thank you
Hi Anna! Unfortunately, powdered sugar will not work for this recipe. I’ve tried with all types of sugars and the castor or super fine is the best option. If you can’t find in stores, Amazon has it. Enjoy!
Hi Tatyana. I was not able to gind baking sugar. Can I use confection sugar as a substitute?
Hi Palma. Unfortunately, powdered sugar will not work for the recipe. Do you have a food processor? You can use a food processor to create fine baking sugar. Just pulse it for a few minutes. Regular sugar will work but you may get some sugar seeping after baking.