The Queen of the Festivities: Christmas Pavlova Wreath
The Christmas table deserves a spectacular finale, and few preparations match the elegance and lightness of the Pavlova. But for the holidays, it transforms into a magnificent Christmas pavlova wreath, a scenic dessert that combines the ethereal crunch of meringue, the softness of cream, and the burst of berry colors. Forget heavy desserts: this meringue crown, inspired by ballerina Anna Pavlova, is a triumph of textures that concludes any dinner with a touch of class. Follow our step-by-step guide to create a masterpiece that will leave your guests speechless, ensuring a viral success on your table.
The key to a perfect Pavlova lies in patience, especially during the delicate cooking phase and, more importantly, during cooling. Do not rush: the turned-off oven is your best ally to achieve that “marshmallow” consistency inside, wrapped in a thin and very crunchy shell. This recipe is not just a dessert, but a sensory experience that celebrates the joy and spirit of Christmas.
Below are other meringue recipes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: New Year's Eve, Christmas
- Energy 729.35 (Kcal)
- Carbohydrates 74.43 (g) of which sugars 72.50 (g)
- Proteins 4.01 (g)
- Fat 47.58 (g) of which saturated 0.00 (g)of which unsaturated 0.05 (g)
- Fibers 0.50 (g)
- Sodium 23.68 (mg)
Indicative values for a portion of 560 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 egg whites
- 4 1/4 oz sugar
- 1 cup vanilla powdered sugar
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- as needed berries (fresh (raspberries, blackberries, blueberries))
Tools
- Stand Mixer Kitchenaid Stand Mixer – Artisan – Tilt-Head Stand Mixer with 3 Accessories – 4.8 L – Stand Mixer – Cream Color
- Piping Bag Piping Bags, 100 Pieces Piping Bags, Disposable Piping Bags for Frosting for Cookie Decorating Supplies, Cake Decorating Bags
Steps for Christmas Pavlova Wreath
The Meringue Base
Preheat the Oven: Turn on the oven to static mode at 230°F. Line a baking sheet with parchment paper and draw a circle (about 9-10 inches in diameter), then turn the paper over.
Beat the Egg Whites: Start beating the egg whites (without traces of yolk) with an electric whisk or in a stand mixer.
Add the Sugar: When the egg whites start to foam, gradually and very slowly add the granulated sugar. Continue to beat.
Add the Powdered Sugar: When the egg whites are stiff, add the vanilla icing sugar by sifting it a little at a time. Fold in the powdered sugar from top to bottom until the mixture is white, shiny, and very firm (stiff meringue). If you try to touch it, you should not feel any sugar grains.
Shape the Wreath: Transfer the meringue to a piping bag with a star tip and create your wreath, following the drawn circle. Then make many close puffs to form a ring, creating a slightly higher edge to hold the filling.
Baking and Cooling
Bake: Bake for about 90 minutes (or until the meringue is crunchy on the outside and easily detaches from the paper).
Cool: Once baked, turn off the oven and let it cool completely inside the turned-off and slightly open oven (for at least 1 hour or more). This is essential to prevent it from deflating or cracking.
Transfer: When cool, gently move the meringue base to a serving plate.
Filling and Decoration
Prepare the Cream: Whip the very cold cream with the 2 tbsp of powdered sugar until stiff.
Fill: With a piping bag or a spoon, spread the whipped cream on the center of the meringue wreath.
Decorate: Generously arrange the fresh berries on the cream. If you want a Christmas touch, you can add mint leaves and a final dusting of powdered sugar.
Tips, notes, for the Christmas pavlova wreath
The decoration transforms a simple Pavlova into a festive Christmas pavlova wreath. Once cooled and filled with sweetened whipped cream, the fun is in recreating the look of a Christmas wreath. Use a combination of red fruits (raspberries, currants, pomegranate seeds) reminiscent of holiday colors. For color contrast, add small mint or candied rosemary leaves, which resemble holly. A professional tip: dust the Pavlova with plenty of powdered sugar at the last minute, simulating fresh snow.
If you want to enhance the scene, you can create small white chocolate decorations or insert some star-shaped Christmas cookies among the fruit. Remember that the Pavlova should be assembled and filled just before serving, as the cream, in prolonged contact with the meringue, tends to soften it excessively, compromising the crunchiness. The combination of textures—crunchiness of the meringue, softness of the cream, juiciness of the fruit—is what makes this dessert irresistible.
Storage
Baked Meringue (Base): If stored in an airtight container at room temperature, away from moisture and heat, the base can last up to 3-4 days. Do not refrigerate it before filling, as moisture would ruin it.
Filled Pavlova: Once filled with cream and fruit, it should be stored in the refrigerator and consumed within 24 hours. The base will gradually lose its crunchiness.
FAQ (Questions and Answers)
Why did my Pavlova collapse or crack?
The main cause of cracks and deflation is a too abrupt temperature change. It is crucial never to open the oven door during baking. Most importantly, after baking, you must let it cool inside the turned-off oven for several hours (or overnight). Taking the warm Pavlova out of the cold oven is a thermal shock that causes it to collapse.
Can I make the Pavlova in advance for Christmas?
Absolutely yes, but only the meringue base. Prepare the base, bake it and let it cool completely. Store it in a dry place (as indicated above). Assembly, filling, and decoration must be done at most 1-2 hours before serving to ensure maximum crunchiness and freshness.
