Christmas Pavlova Wreath With Berries, Pistachios & Caramel Shards
This recipe is written to feel warm, inviting, and holiday-special, perfect for gifting a dessert that feels like Christmas magic.
Ingredients
For the Pavlova
6 large egg whites, room temperature
1 ½ cups granulated sugar
2 tsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
Pinch of salt
For the Whipped Cream
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For the Toppings
1 ½ cups fresh raspberries
¼ cup crushed freeze-dried raspberries (optional but beautiful)
½ cup chopped pistachios
Caramel shards (homemade or store-bought brittle pieces)
Optional Hot Cocoa Pairing
3 mugs of hot cocoa
Marshmallows or whipped cream
Cinnamon stick garnish
Instructions
1. Preheat & Prepare the Magic
Start by heating your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
Draw a large circle (about 10 inches) as your guide, then draw a smaller circle inside it, this will help you pipe or spoon the meringue into a perfect wreath shape.
This step always feels a little like holiday crafting, and that’s exactly the point.
2. Make the Pavlova Base
In a stand mixer, beat the egg whites with a pinch of salt until soft peaks form.
Slowly, and I mean slowly, add the sugar, about a tablespoon at a time.
This is the secret to a glossy, stable meringue that cracks beautifully but holds its shape.Continue beating until stiff, shiny peaks form and the meringue feels silky and smooth between your fingers (no sugar grit!).
Gently fold in the cornstarch, vinegar, and vanilla. These ingredients keep the center soft and marshmallowy, the signature pavlova texture.
3. Shape Your Christmas Wreath
Spoon or pipe 10–12 meringue “nests” around the ring on your parchment paper.
It doesn’t need to be perfect, pavlova is rustic, whimsical, and forgiving.
Think of it like building little snowy clouds.
4. Bake Low & Slow
Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely.
No peeking, sudden temperature changes can cause cracking.
A few cracks are natural and even charming, but keeping the oven closed gives you the best result.
5. Whip Up a Fluffy Snowdrift
In a chilled bowl, whip the cream, powdered sugar, and vanilla until soft peaks form.
You want it airy and luscious, not overly stiff.
Spread or pipe the whipped cream generously on top of the cooled pavlova wreath.
6. Decorate Like It’s Christmas Morning
Sprinkle:
Raspberries
Pistachios
Caramel shards
Freeze-dried raspberry dust
It should look like a winter wonderland, colorful, playful, impossibly festive.
7. Serve With Cozy Hot Cocoa
Place the wreath in the center of your table surrounded by:
Mugs of hot cocoa
Marshmallows or whipped cream
Cinnamon dust or sticks
The combination of cold, crisp pavlova and warm, rich cocoa is pure holiday comfort.
Tips for Success
Make the pavlova the night before for easy entertaining.
Store in a cool, dry place (not the fridge!) until decorating.
Add whipped cream and toppings right before serving.