Home RecipesChristmas Christmas Wreath Pavlova

Christmas Wreath Pavlova

by Adrianne

Christmas Wreath Pavlova for a Christmas Dessert that will wow your guests! A summer pavlova that is just a little bit more festive than our 8 egg pavlova!  Christmas Wreath Pavlova on a white background with strawberries and mint as pavlova toppings

Serve your guests coconut prawns and crab cakes 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!! 

Pavlova is arguably Australia’s favourite Christmas dessert! It is always stinking hot, the prawns are on the barbie and the pav is ready to be topped at our place.

For Christmas recipes that will inspire and delight, I’ve got you! 

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! 

Looking for the latest recipes on the blog? Click here!  

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:

Ingredients set out and labelled for making Christmas Wreath Pavlova

As you can see we need:

  • eggs 
  • caster sugar
  • cream of tartar


  • cream
  • strawberries 
  • mint
  • pomegranate seeds
  • vanilla essence
  • icing sugar 

You might be suprised to see how basic the ingredients are to make this recipe, they are! It is an impressive Christmas dessert, but it is actually super easy to make! 

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:

  1. separate your egg whites from yolks (shown in photo 1)
  2. use an electric mixer to whisk your egg whites (shown in photo 2)
  3. add your cream of tartar to your whisked egg whites (shown in photo 3)
  4. slowly add your caster sugar and continue to beat (shown in photos 4-5) 
  5. draw a circle on baking paper (shown in photo 6
  6. use some of the meringue to stick your baking paper so that it doesn’t move (shown in photo 7) 
  7. use a spatula to shape your meringue into a wreath shape (shown in photo 8)
  8. bake your pavlova in the oven (shown in photo 9)
  9. let your pavlova cool (shown in photo 10)
  10. slice your strawberries (shown in photo 11)
  11. cut your pomegranate in half and tap out the seeds (shown in photo 12
  12. top your pavlova with whipped cream (shown in photo 13)
  13. place your mint leaves on top of your whipped cream (show in photo 14)
  14. decorate your pavlova with the sliced strawberries (show in photo 15)
  15. sprinkle your pomegranate seeds on top of the slice strawberries (show in photo 16)

Christmas Wreath Pavlova process shots with text overlay

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.

Looking for appetizers for the big day? Here they are! 

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 meringue instructions with text overlay

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

  1. preheat your oven (it is essential)
  2. this recipe serves 12 people
  3. the pav shell can be made the day before
  4. top your pav just before serving
  5. 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:

  1. Grazing Platter (perfect for a crowd)
  2. Melon and Prosciutto Skewers (no bake appetizer)
  3. Baked Brie with Garlic (this is INSANELY delicious!!) 
  4. Coconut Prawns (shrimp for my American friends) 
  5. Mini Quiches 12 ways (both vego and non vego options)
  6. Honey Soy Chicken Wings (family favourite recipe)
  7. Chili Lime Chicken Wings (oven baked recipe)
  8. Baked Chicken Meatballs (with homemade satay sauce)
  9. Baked Stuffed Mushrooms
  10. Spinach Cob Loaf (dip in a bread bowl)

Here is a recipe for an 8 egg pavlova you might like to check out! 

Christmas Wreath Pavlova showing close up of pomegranate seeds

Pavlova Toppings

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
  • strawberries
  • blueberries
  • mango 
  • melted chocolate

Looking for side dishes for the festive season? They are here!  

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!! Slice of christmas pavlova on a blue plate with a silver spoon to the left

Christmas Wreath Pavlova topped with strawberries, cream, mint and pomegranate seeds on a glass platter

Christmas Wreath Pavlova

Christmas Wreath Pavlova for a Christmas Dessert that will wow your guests! A summer pavlova that is just a little bit more festive than our 8 egg pavlova!
5 from 10 votes
Print Rate
Course: Dessert
Cuisine: Australian
Keyword: pavlova,
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 322kcal
Author: Adrianne


  • Electric beaters
  • Baking tray
  • Baking paper
  • Serving platter
  • Serving utensils


Christmas Wreath Pavlova

  • 6 eggs free range, Note 1
  • 1 1/2 cup caster sugar Note 2
  • 1 tsp cream of tartar

Pavlova Toppings

  • 500 ml cream
  • 1 tsp vanilla essence Note 3
  • 1 tbsp icing sugar
  • 1/2 bunch mint leaves Note 4
  • 250 grams strawberries
  • 1 pomegranate Note 5

Strawberry syrup

  • 1/4 cup strawberry jam
  • 1/4 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 (1/4 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. 


Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 51mg | Potassium: 196mg | Fiber: 1g | Sugar: 33g | Vitamin A: 738IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Christmas recipes

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. 

Adrianne xx

P.S. I hope Santa stops at your place! 

If Christmas is the time of year when you are looking for inspiration, there here are some recipes to try:


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Beth November 14, 2019 - 4:34 am

5 stars
I had no idea it was so popular in Australia during Christmas. Love learning about that!! This looks so good, makes me want to try it ASAP~

Adrianne November 14, 2019 - 6:09 am

Thanks Beth! Yes, it is too hot here for anything else, so pavs are all the rage, Cheers!

Veena Azmanov November 14, 2019 - 4:42 am

5 stars
This is such a creative festive idea. My Christmas Dinner will surely be perfect with this Dish on my table. Healthy with all the combinations too.

Adrianne November 14, 2019 - 7:14 am

Thanks Veena! Hope you give it a go and love it, cheers for your feedback!!

Tisha November 14, 2019 - 10:35 am

5 stars
Creative and gorgeous for a Christmas get together or family dinner! So festive! I love it!

Adrianne November 14, 2019 - 11:01 am

Awww thanks Tisha!! I am happy to hear your feedback, appreciate it, cheers for your kind words!!

Danielle Wolter November 14, 2019 - 11:43 am

5 stars
Pavlova is just delicious and this is such a cute idea for christmas! Perfect for a friends get together.

Adrianne November 14, 2019 - 12:12 pm

Thanks Danielle appreciate your feedback! Yes, absolutely!

Jacqueline Meldrum November 14, 2019 - 12:05 pm

5 stars
That looks beautiful. I am thinking keeping this for summer with strawberries and when they are out of season here at Christmas, blackberries might be good.

Adrianne November 14, 2019 - 9:21 pm

Thanks Jacqueline, ohhh yes, I love the idea of using blackberries!! That would look very pretty too.

Rachael Stray November 14, 2019 - 1:58 pm

I love this idea as an alternative to other Christmas desserts.

Adrianne November 14, 2019 - 9:21 pm

Cheers Rachael!! Thanks for your positive feedback!!

mimi rippee November 14, 2019 - 4:28 pm

This is so pretty! What a brilliant idea.

Adrianne November 14, 2019 - 9:23 pm

Cheers Mimi!! Thanks for your input, I LOVE a good pav.

Sylvie November 16, 2019 - 11:40 pm

5 stars
Pavlova is such a classic dessert for the Holiday and I love the idea of the wreath shape – even better for the holidays! And I’m sure it tastes delicious with the mint, strawberries and pomegranate too!

Adrianne November 17, 2019 - 6:51 am

Thanks Sylvie! Appreciate your input. You are the best baker I know, so love to hear your thoughts, cheers!

Megan Ellam November 17, 2019 - 6:16 am

5 stars
This is such a beautiful recipe Adrianne. Not only does it look impressive but its just so easy to throw together. Thanks for sharing

Adrianne November 17, 2019 - 6:52 am

Cheers Megan!! Love to see you here and get your thoughts, Can’t wait to read your latest cookbook!

Alexandra November 17, 2019 - 9:23 am

5 stars
I love a good edible wreath and this one is just beautiful! Perfect for an Aussie Christmas without a doubt 🙂

Adrianne November 18, 2019 - 3:46 am

Thanks Alex!! Too hot in Brissie to eat absolutely anything else!!

Gavin November 17, 2019 - 8:26 pm

5 stars
LOVE a good pav – this looks perfect for finishing my Christmas meal this year!!

Adrianne November 18, 2019 - 3:49 am

Thanks Gavin! Yes, bring on the Christmas dessert time of year, haha!


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