Serve your guests coconut prawns and for appetizers, a delicious glazed ham with our Christmas salad, a cocktail or 2 and either our Chocolate Ripple Wreath or Wreath Pavlova for a traditional Australian Christmas menu!!
This Christmas Wreath Pavlova is going to rock Santa's socks off!!
I mentioned in our best pavlova recipe ever, that we Aussies call pavlova 'pavs'.
Pavs are insanely popular over here at Christmas time for their ease, convenience and match with the summer berry season where fruit is in abundance.
Is it ok to leave pavlova in the oven overnight?
It is perfectly okay and in fact a common practice to cook your pavlova and leave it in the oven (with the door slightly ajar) overnight.
Once your pav is cooked, you can use a wooden spoon to pry the oven door open and leave it like that till the next day when you are ready to decorate your pav.
How much in advance can you make pavlova?
You can make your pavlova the day before (or up to 24 hours) you are going to serve it and then decorate later.
It will definitely make your Christmas lunch a little bit more organised to have the pav only need decorating and that is a pretty fun task kitchen helpers will love!
Can you decorate a pavlova the day before?
The beauty of a pav is the crispy hard shell with the soft melt in your mouth meringue. This is taken to the next level of deliciousness by topping it with fresh cream and fruits. Combining these 2 is what makes pavs sing, so keep in mind it is best to keep your dry pavlova shell fresh and separate from your toppings until serving time.
You can however, store leftover pavlova in the fridge for 2 days. However, it is generally understood by the eaters that this is leftover pav which is delightful still, but not as amazing as the 1st bite of a freshly topped pav!
The ingredients we need to make our pav are shown in the photo below:
As you can see we need:
- caster sugar
- cream of tartar
- pomegranate seeds
- vanilla essence
- icing sugar
Here is how to make our Christmas Wreath Pavlova
The steps you need to take to make this pavlova wreath are shown in the photo below:
- separate your egg whites from yolks (shown in photo 1)
- use an electric mixer to whisk your egg whites (shown in photo 2)
- add your cream of tartar to your whisked egg whites (shown in photo 3)
- slowly add your caster sugar and continue to beat (shown in photos 4-5)
- draw a circle on baking paper (shown in photo 6)
- use some of the meringue to stick your baking paper so that it doesn't move (shown in photo 7)
- use a spatula to shape your meringue into a wreath shape (shown in photo 8)
- bake your pavlova in the oven (shown in photo 9)
- let your pavlova cool (shown in photo 10)
- slice your strawberries (shown in photo 11)
- cut your pomegranate in half and tap out the seeds (shown in photo 12
- top your pavlova with whipped cream (shown in photo 13)
- place your mint leaves on top of your whipped cream (show in photo 14)
- decorate your pavlova with the sliced strawberries (show in photo 15)
- sprinkle your pomegranate seeds on top of the slice strawberries (show in photo 16)
In a nutshell, the above steps show you how to make your Christmas Wreath Pavlova. For a little bit more of a detailed explanation and to learn the most important steps, let's have ook below.
Christmas Pavlova process steps
Of the steps listed above, there are 2 to focus on which will help you have pav success.
These steps are shown in the photo below:
- the egg whites need to be beaten till stiff peaks form not soft peaks (shown in photo 1)
- once your meringue is on the baking paper, use a spatula to further shape into a wreath (shown in photo 2)
Christmas Wreath Pavlova quick info:
About the recipe:
- we use 6 egg whites for this recipe
- ensure no yolk or egg shell fall into your egg whites
- hand held electric beaters will do the trick
- the meringue uses just the 3 ingredients (easy, right!)
FAQs about Christmas Wreath Pavlova
- preheat your oven (it is essential)
- this recipe serves 12 people
- the pav shell can be made the day before
- top your pav just before serving
- This is a MODERATELY EASY recipe
Pav Pro tips:
Pavlovas do freak people out, (I totally understand) these tips will help pacific that angst:
- ensure you lightly grease your baking paper with oil so that your pav doesn't stick
- don't freak out if your pav cracks, we can fill that with cream and fruit easily!
- make sure you use caster sugar (not regular white sugar as the granules are bigger)
- whip your cream earlier to stay organised but don't top the pav with it till ready to eat!
Christmas is all about the food. Here are 10 appetizers you might enjoy trying:
- Grazing Platter (perfect for a crowd)
- Baked Brie with Garlic (this is INSANELY delicious!!)
- Coconut Prawns (shrimp for my American friends)
- Mini Quiches 12 ways (both vego and non vego options)
- Honey Soy Chicken Wings (family favourite recipe)
- Chili Lime Chicken Wings (oven baked recipe)
- Spinach Cob Loaf (dip in a bread bowl)
Here is a recipe for an 8 egg pavlova you might like to check out!
Topping a pav is one of the most fun and creative things you can do in the kitchen!
Play around with the following ideas:
- fresh cream
- melted chocolate
A large platter is a great way to serve our Christmas Wreath Pavlova, after it is served, leftovers can be kept in a sealed container in the fridge. They won't last long though!!
Christmas Wreath Pavlova
- Electric beaters
- Baking tray
- Baking paper
- Serving platter
- Serving utensils
Christmas Wreath Pavlova
- 6 eggs free range, Note 1
- 1 ½ cup caster sugar Note 2
- 1 teaspoon cream of tartar
- 500 ml cream
- 1 teaspoon vanilla essence Note 3
- 1 tablespoon icing sugar
- ½ bunch mint leaves Note 4
- 250 grams strawberries
- 1 pomegranate Note 5
- ¼ cup strawberry jam
- ¼ cup water
Christmas Wreath Pavlova
- Preheat oven to 160°c/320°F, gas 3
- Crack your eggs over a medium bowl and separate the whites from the eggs as you go, discard shells and yolks.
- Using electric beaters start to whip the egg whites, once they are fluffed up and the volume has expanded slowly add your cream of tartar.
- Slowly pour your caster sugar into the mixing bowl as you continue to beat your egg whites, keep pouring until it is all mixed in. Beat the mix until stiff peaks form.
- Use a 20 cm plate as the circumference of a circle you draw on one sheet of baking paper. Flip this sheet over and lay another sheet on top.
- Place a little meringue in between 2 sheets of baking paper to stick them together and to your baking tray
- Spoon the meringue mix around the outside of the circle you drew earlier
- Use a spatula to shape the meringue to form a wreath with formed edges
- Place your baking tray in the oven and bake the pavlova for 45 mins. It will will hard to touch when ready Note 6
- Combine the jam and water in a blender jug and blitz to combine Note 7
- Whip your cream using your electric beaters, add the icing sugar and vanilla essence as you go.
- Once your pavlova is cool, spread a layer of whipped cream on the tops and in any cracks.
- Spread your mint leaves around in a circle on top of the cream later.
- Slice your strawberries and place them on top of the mint leaves.
- Tap out your pomegranate seeds and sprinkle them on top of the sliced strawberries.
- Drizzle your strawberry syrup over the pavlova and serve
- Note 1 I have never measured my eggs when making pav (some recipes call for that). For the 1-2 times I didn't nail my pav, it wasn't because of the eggs (see below it was because of the sugar!!). Grab 6 regular-ish sized ones and they will be perfect.
- Note 2 Regular white sugar won't work as well as caster sugar. Been there, done that, regretted not going out again to get the sugar I was missing, learnt from that pav. Caster sugar is much smaller and is the best sugar to use when making pavlovas.
- Note 3 You can use vanilla extract, however it is a lot more expensive and just not necessary I find. Some people prefer it for the reason it is 'better quality', yeah not me at that price!
- Note 4 I played around with mint a lot to get a combination that is visually pleasing without an over whelming taste. The cream really cuts through the taste of the mint and you can serve it in full leaves. If you are skeptical, then cut the leaves using scissors and do a 'chopped mint leaves' layer instead of using the whole leaves. This element is a taste decision you can make.
- Note 5 the best way to get pomegranate seeds out of the fruit are to cut it in half, place the seed side facing your palm and gently tap the back of the fruit which will release the seeds.
- Note 6 Turning the oven off and leaving the door slightly ajar is the best way to keep your pav from cracking and sinking. It will likely do both, but we can decorate and fill these cracks in. All the more cream she says, haha! Be gentle sliding it off the paper, it is very delicate.
- Note 7 if you don't have a blender, boil the kettle and pour a small (¼ cup) amount over the jam, whisk thoroughly and then let cool before using. It will give you the same consistency which is slightly thick and a bit sticky.
You are no doubt planning a beautiful Christmas menu that shall be a feast for all who are lucky enough to indulge in it.
Whether you choose to do easy Christmas recipes or traditional Christmas recipes, the guests will be well fed and the bellies full!
This pav is going to be the show stopper for your Christmas table, a perfect dessert, that brings festive cheer!
If you have any questions give me a shout. If you have any feedback, I would love to know what you think in the comments below.
P.S. I hope Santa stops at your place!