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Christmas Wreath Pavlova topped with strawberries, cream, mint and pomegranate seeds on a glass platter
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5 from 10 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Australian
Keyword: pavlova,
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 ½ 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
  • ½ bunch mint leaves Note 4
  • 250 grams strawberries
  • 1 pomegranate Note 5

Strawberry syrup

  • 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. 


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