Christmas Pavlova Wreath

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Serves 12 generous slices

Ingredients

Shop CERES Fair Food
Meringue

6 large egg whites room temperature
300 g caster sugar
1 teaspoon fresh lemon juice or white vinegar (this recipe used white vinegar)
1 teaspoon cornflour (corn starch) or alternatively 2 tbsp tapioca flour (this recipe used tapioca flour)

Sweetened Whipped Cream

360 ml thickened cream
1 teaspoon vanilla extract

Decoration

Punnet of strawberries
Punnet of raspberries
1/4 cup pistachios
Sprigs of rosemary

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Summary

Make your Christmas table unforgettable with this stunning pavlova wreath! Light, airy, and topped with seasonal fruits like raspberries, strawberries, and a sprinkle of pistachios for crunch. A touch of rosemary adds festive flair and the perfect colour match. All crowned with luscious whipped cream—it’s a holiday classic reimagined to wow your guests!

Instructions
Make the Meringue
Preheat oven to 140°C. Line a baking tray with parchment paper and draw a 10cm (4in) inner circle as a guide. (Flip the paper so the markings are underneath).
Whisk egg whites in a stand mixer or with hand held beaters on medium-low until soft peaks form (about 3 minutes).
Gradually add caster sugar, one spoon at a time, whisking 10 seconds between each addition. Once all sugar is added, whip on high for 5 minutes.
Add the lemon juice and tapioca flour, and whisk for another 5 minutes until the mixture is thick, glossy, and smooth (you want no sugary grit).
Spoon meringue onto the tray, shaping it into a wreath around the outer of the circle. Create small indents for the cream.
Bake at 110°C for 2 hours, then turn the oven off and leave the meringue to cool completely in the oven for at least 2 hours or overnight. (I did overnight for this recipe)
Make the Sweetened Whipped Cream

Whip cream and add the vanilla extract until firm peaks form.

Decorate and Serve

Decorate the pavlova with the whipped cream and chopped up seasonal fruit.
Sprinkle the pistachio on top and add some rosemary for that festive flair.

Recipe adapted from Emma Duckworth Bakes

Check out our other recipes from the archive

Christmas Pavlova Wreath

The Christmas Pavlova Wreath is more than just a dessert—it’s an Aussie tradition that brings festive cheer to the table. Its light and airy meringue base, topped with fresh seasonal fruits and whipped cream, captures the essence of an Australian summer Christmas.

Perfect for the warm weather, the pavlova is a refreshing, crowd-pleasing treat that highlights the best of locally grown produce. Shaped into a wreath and adorned with vibrant berries, pistachios, and rosemary, it’s a nod to the holiday spirit with a uniquely Australian twist. Whether it’s a family gathering or a festive feast with friends, this showstopper dessert is a must-have on any Christmas menu!

Hints and Tips

Storage
The meringue base can be made a couple of days beforehand and stored in an airtight container or wrapped several times in cling wrap. Don’t refrigerate. It can be left out at room temperature. Only decorate with your cream, coulis or fruit just before serving. 

Whipping the Meringue
Whip egg whites to start on medium rather than high speed. This helps create more stability in the meringue.

Cooking
Don’t forget to turn the oven temperature down as soon as the meringue goes in.

Additional
Caster sugar is preferable to granulated sugar as it dissolves much quicker into the egg whites. 

IMPORTANT
‘Don’t’ open the oven door whilst the pavlova bakes or cools.

Leftover Eggs
Use up the egg yolks by making our very own ‘Lemon Curd’. Or simply add them to a muffin mixture to add extra protein, or you could create our ‘Tiramisu’ recipe.

Tried it and loved it? Snap a picture and share it with us on Instagram @ceresfairfood and use the hashtag #ceresfairfood

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Comments

  1. Hello
    Thank you as always for sharing your fabulous recipes.
    If you could also find another complementary recipe for 6 yolks- that would be amazing!
    ( my mayonnaise efforts have always been rubbish!)

    Reply

    1. Thanks Jane, we hope your next pavlova is a scrumptious success. And good news, mini meringues for individual servings are exceedingly delicious dolloped with lemon curd, which will use up your leftover yolks! Yolks can also be frozen – just beat them with a pinch of salt or sugar, freeze in ice trays or a ziplock bag then store labelled as sweet or savoury. Thaw overnight in the fridge ready for a lemon glut (straight to lemon tart?) or when homemade custard or a quick carbonara is calling.

      Reply