Pull Apart Christmas Pavlova Wreath

Light, airy, and festive, this Christmas Pavlova Wreath is topped with whipped cream, raspberry coulis, fresh fruit, and sugared cranberries!

Celebrate the holidays with a show-stopping Pull-Apart Pavlova Wreath!

This festive dessert combines crisp, delicate meringue nests with fluffy whipped cream, a drizzle of tangy raspberry coulis, and an array of fresh, colorful fruits. Beautifully arranged to resemble a holiday wreath, it’s the perfect centerpiece for your Christmas table.

Light, airy, and bursting with flavor, this dessert is as impressive as it is delicious—ideal for sharing with loved ones during the most wonderful time of the year!

Tips and Tricks for the Perfect Pull-Apart Pavlova Wreath

1. Use Room Temperature Egg Whites:
   • Cold egg whites won’t whip as well. Let them sit at room temperature for 30 minutes before whipping for maximum volume.
2. Clean Your Bowl and Tools Thoroughly:
   • Even the smallest trace of grease or egg yolk can prevent egg whites from whipping properly. Wipe your bowl and whisk with vinegar or lemon juice to ensure they’re spotless.
3. Gradually Add Sugar:
   • Add superfine sugar one tablespoon at a time while whipping. This allows it to dissolve completely, preventing a gritty texture.
4. Test for Stiff Peaks:
   • The meringue should hold firm peaks and appear glossy. Rub a small bit of meringue between your fingers—if it’s still gritty, continue whipping.
5. Create Consistent Shapes:
   • Use a piping bag fitted with a large star tip for uniform nests. For a more rustic look, spoon the meringue onto the tray and shape with the back of a spoon.
6. Low and Slow Baking:
   • Bake the meringues at a low temperature (225°F/110°C) to ensure they dry out without browning. Avoid opening the oven during baking, as sudden temperature changes can cause cracking.
7. Cooling is Crucial:
   • Leave the pavlova in the oven (turned off) for at least 1-2 hours, or overnight, to cool completely. This prevents the meringue from collapsing.
8. Whip Cream Just Right:
   • Whip cream to soft peaks for a smooth, fluffy texture. Overwhipped cream becomes grainy and harder to spread.
9. Strain the Coulis:
   • Use a fine mesh sieve to remove raspberry seeds for a silky, smooth coulis. Chill the coulis before drizzling for cleaner presentation.
10. Assemble Right Before Serving:
    • Add whipped cream, coulis, and garnishes just before serving to maintain the pavlova’s crisp texture. If assembled too early, the meringue may soften from moisture.

Ingredients & Substitutions

Pavlova:

• 2/3 cup egg whites (about 6 large eggs): Use fresh egg whites for best results. Avoid carton egg whites, as they may not whip properly.
• 1½ cups superfine sugar: Regular granulated sugar can be used, but superfine sugar dissolves faster for a smoother meringue. Pulse granulated sugar in a blender if superfine isn’t available.
• 1½ teaspoons white vinegar: Acts as a stabilizer for the meringue. Lemon juice can be substituted in equal amounts.
• 2 teaspoons corn starch: Helps create the marshmallow-like center. Arrowroot powder can be used as a substitute.

Raspberry Coulis:

• 2 cups frozen raspberries: Fresh raspberries work as well. If raspberries are unavailable, strawberries or mixed berries can be substituted.
• 6 tablespoons superfine sugar: Adjust the sweetness depending on the tartness of the berries. Substitute regular granulated sugar if needed.
• 2 teaspoons vanilla extract: Adds flavour depth.

Garnish:

• 1 cup whipping cream: Use heavy whipping cream for a stable, fluffy texture. Avoid low-fat alternatives.
• 1 teaspoon superfine sugar: Adds light sweetness; powdered sugar can also be used.
• 1 teaspoon vanilla extract: Adds subtle flavour.
• Fresh fruit: Traditional options like raspberries, blackberries, strawberries, figs, cherries, and pomegranate arils are perfect for the holidays. Other options include blueberries, kiwi slices, or red currants.
• Sugared cranberries: Optional but adds a frosty, festive touch.
• Fresh mint leaves: Provides a pop of color and a fresh contrast to the sweetness.

Looking for More Christmas Wreath Desserts?

Check out more of my favourite Christmas Wreath Dessert recipes!

Festive Jello cubes in a creamy base, this Christmas Jello Salad is a nostalgic, colourful dessert perfect for holiday tables and gatherings.

Make your holiday season extra special with this delicious Cranberry Orange Cinnamon Roll Wreath. It’s sure to be a hit at any holiday party!

This Pull-Apart Christmas Wreath Cake is super simple but turns out really cute. Perfect for any holiday party, this cake is sure to be a hit!

How to Make a Pull-Apart Christmas Pavlova Wreath

Yields: 15 Servings | Prep time: 25 Minutes | Cook time: 1 Hour

Ingredients:

Pavlova

• 2/3 cup egg whites (about 6 large eggs)
• 1½ cups superfine sugar
• 1½ teaspoons white vinegar
• 2 teaspoons corn starch

Raspberry Coulis

• 2 cups frozen raspberries
• 6 tablespoons superfine sugar
• 2 teaspoons vanilla extract

Garnish

• 1 cup whipping cream
• 1 teaspoon superfine sugar
• 1 teaspoon vanilla extract
• Fresh fruit (raspberries, blackberries, strawberries, figs, cherries, pomegranate arils)
• Sugared cranberries
• Fresh mint leaves

Directions:

Make the Pavlova Base:

In a clean mixing bowl, whip the egg whites until soft peaks form. (Image 1) Gradually add the superfine sugar, one tablespoon at a time. Continue beating for 6 minutes after adding all the sugar, until the mixture is glossy and forms stiff peaks, and there are no sugar grains remaining when you rub a bit between your fingers.

Combie the vinegar and cornstarch in a small bowl, then beat into the meringue mixture for a further 30 seconds. (Image 2)

Preheat your oven to 325°F (150°C). Dab a bit of the meringue into the corners of two baking sheets, then line with with parchment paper.

Spoon the meringue mixture onto a large piping bag fitted with a large star tip. (Wilton 1M)

To make nests, pipe a star, then pipe a circle around the star. Next, pipe a circle on top of the outer circle to create “walls”. Alternatively, you can pipe mounds in the same way you would frost a cupcake, then use a spoon to make a slight dent on the surface. (Image 3)

Place both trays in the oven, and turn the oven down to 225°F (110°C) Bake for 1 hour, then turn off the oven and leave the meringues inside to cool completely, about 1-2 hours or overnight. (Image 4)

Prepare the Raspberry Coulis:

Add the raspberries, sugar, and vanilla extract to a blender. Blend until smooth. (Image 5)

Strain the coulis through a fine mesh sieve to remove seeds. (Image 6)

Whip the Cream:

In a chilled bowl, whip the cream with sugar and vanilla until soft peaks form.

Assemble the Wreath:

Carefully transfer the cooled mini pavlova to a serving platter, and arrange in a wreath arrangement. (Image 7)

Top each meringue with a dollop of whipped cream, the add a spoonful of cream between each nest to create the illusion of a single large wreath. (Image 8)

Drizzle as much or as little of the raspberry coulis over the wreath as you would like. (Image 9)

Garnish and Serve:

Add fresh fruit, sugared cranberries, and fresh mint leaves for decoration. (Image 10) Serve immediately to enjoy the crisp exterior and soft center of the pavlova.