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christmas pavlova topped with cream and berries

Christmas Pavlova Wreath

This Christmas Pavlova is incredibly good. A pudding that looks as good as it tastes too. This is a stunning addition to any table, Christmas or not.

Course Dessert
Cuisine Universal
Keyword christmas pavlova, meringue, pavlova, pavlova wreath
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10 people
Calories 344 kcal
Author Apply To Face Blog


  • 5 medium egg whites
  • 300 grams unrefined caster sugar
  • 1 tsp cornflour


  • 400 grams mixed berries frozen
  • 50 grams caster sugar
  • 500 mls double cream
  • 150 grams fresh raspberries


  1. Preheat your oven to 150 C/fan 130 C- 300 F-Gas Mark 2. Seperate your egg whites carefully, see tips.

  2. Whip up the egg whites in a free standing mixer or mixing bowl and electric whisk. Whisk until frothy and quite stiff.

    frothy egg whites in a mixing bowl with beaters at the side of the bowl
  3. Add the sugar by the tablespoon. It is quite a pain but necessary. Whip until the meringue is very stiff and glossy. About five minutes.

    whipped meringue in a large mixing bowl with beaters resting on the side of the bowl
  4. Using a bowl on a lined, (I use bake o glide but baking paper is easier to remove), baking tray pile the meringue around the bowl in a circle. Then carefully remove the bowl.

    Your fingers will get covered in meringue but sculpt the meringue back afterwards. Flatten the top of the pavlova a little to form a wide enough platform for the berries and cream.

    raw meringue in a ring on a lined baking tray
  5. Bake in the oven for an hour and fifteen minutes. Remove and leave to cool gently. If poss leave it in the oven after you have switched it off and let it cool there.

  6. In a saucepan place the frozen berries and the 50 grams of caster sugar.Heat gently until the sugar has melted. Taste to see if more sugar is needed. Allow to cool and add the raspberries.
    stewed berries in a saucepan with a wooden spoon
  7. Whip the cream until soft peaks. Be careful not to over whip.
    whipped cream in a brown mixing bowl
  8. Once the pavlova is cool, carefully peel off the liner and transfer to serving platter. Be brave! The cream will hide a multitude of sins.
  9. Carefully pile on the cream, followed by the berries. If you are serving later in the day, leave the berries off until then or they may bleed like a drunken women's lipstick (mine) into the cream.

    Christmas Pavlova Wreath
  10. Apply Most Of It To Face

Recipe Notes

  •  Break your egg whites into separate bowls as you separate each egg one at a time. This will save all your remaining whites from getting contaminated if your egg yolk breaks as you are separating.
  • Make sure you whisk the egg whites and sugar until they are super thick and shiny.
  • Don't stir the berries too much in the pan.
  • Use fresh raspberries to increase the pavlovas curb appeal!
  • To get ahead make your christmas pavlova 24 hours ahead and decorate when you are ready to serve.

All nutritional information is only a guideline and approximate.

Nutrition Facts
Christmas Pavlova Wreath
Amount Per Serving
Calories 344 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 68mg23%
Sodium 44mg2%
Potassium 106mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 39g43%
Protein 3g6%
Vitamin A 755IU15%
Vitamin C 5.2mg6%
Calcium 40mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.