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Pavlova wreath with strawberries and mint on top.
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5 from 9 votes

Christmas Wreath Pavlova (Pavlova Wreath)

Christmas Wreath Pavlova is the perfect way to celebrate the festive season with an easy dessert. Using simple ingredients and festive colour.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Australian
Keyword: christmas wreath pavlova, pavlova wreath
Servings: 12
Calories: 322kcal
Author: Adrianne

Ingredients

  • 6 large egg whites free range, room temperature, Note 1
  • 1 ½ cup caster sugar Note 2
  • 1 teaspoon cream of tartar

Pavlova Toppings

  • 500 ml/2 cups cream
  • 1 teaspoon vanilla essence Note 3
  • 1 tablespoon icing sugar
  • ½ bunch mint leaves Note 4
  • 250 grams/1 cup strawberries
  • 1 pomegranate Note 5

Strawberry syrup (optional):

  • ¼ cup strawberry jam
  • ¼ cup water

Instructions

  • Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
  • Egg whites: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 6 eggs.
  • Beat: use hand held electric beaters to begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
  • Sugar: slowly pour the sugar into the mixing bowl and continue to beat the eggs until firm peaks form in the shinny meringue.
  • Baking paper: use a 20cm/8.7 inch 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. Then use a little bit of the meringue in between the 2 sheets of paper to stick them together.
  • Shape: use a spoon the meringue mix around the outside of the circle you drew earlier. Then use a spatula to shape the meringue to form a wreath with slightly pulled up edges.
  • Oven bake: place the pavlova into the oven on the middle shelf. Let the pavlova cook for 1 hour and 15 minutes. Then check with your hand to feel that the outside is firm and turn the oven off. Let the pavlova cool down as the oven temperature drops.
  • Cream: add the vanilla and icing sugar to the cream and use clean beaters to whip the cream till firm peaks form.
  • Decorate: once the pavlova has cooled, use a spatula to spread a layer of cream on top, filling any cracks with the cream as you go. Next spread your mint leaves around in a circle on top of the cream later. Spread the sliced strawberries out in a layer across the mint leaves. Then sprinkle your pomegranate seeds over the strawberries.
  • Strawberry syrup: add both the water and the strawberry jam to a heatproof jug, microwave on high for 1 minutes, then remove and use a spoon till consistently mixed together.
  • To serve: drizzle the strawberry syrup over the pavlova and serve immediately.

Notes

  • Note 1 - Egg whites: we don't need to measure the egg whites, we simply need 6 of them. We do however, want to ensure that there is no egg yolk accidently mixed in the with whites. They won't fluff up if there is any yolk in the mix. 
  • Note 2 - Caster sugar: this has a smaller grain than regular white sugar. It is best to use as it dissolves in the eggs a lot more quickly and effectively than standard white sugar does. 
  • Note 3 - Vanilla: some people day not to use vanilla essence as it is a 'synthetic' form of vanilla. Whilst true, it is also a lot cheaper than vanilla extract. You do do and choose the one that suits your budget 😉👍.
  • Note 4 -  Mint: you can chop the mint leaves using kitchen scissors if you don't want to use the whole leaves. 
  • Note 5 - Pomegranate: 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 Cooked pavlova: 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 a little bit of both, but that is just pava. Luckily 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 - Strawberry syrup: the strawberry syrup is optional. There will already be a little juice on top of the pavlova from the pomegranate. It does however, create a lovely additional taste and texture. 
  • Serving size: this will of course depend on how big your pavlova slices are. If you have a crowd to feed, slice the pieces into smaller portions and have some extra fruit and cream on the side to make it go around. 

Nutrition

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