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Christmas Wreath Pavlova Recipe

A gorgeous wreath-shaped meringue cake with whipped cream, cranberry topping and pomegranate arils. A beautiful dessert for the holidays!

More holiday dessert recipes: www.crunchycreamysweet.com

Course Dessert
Cuisine Australian
Keyword Pavlova
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
cooling 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Calories 140 kcal
Author Anna

Ingredients

  • 4 egg whites room temperature
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice or white vinegar
  • 1.5 cups whipped cream
  • 1 cup cranberry jam or thick sauce recipe in notes
  • 1/4 cup pomegranate arils
US Customary - Metric

Instructions

  1. Preheat the oven to 275 degrees F. Make sure your egg whites are room temperature.
  2. Line a large 11" x 17" baking sheet with a sheet of parchment paper. Take an 8″ cake pan and trace it with a pencil right on the parchment. Turn the paper over so the cake won’t be directly on the pencil circle. You will still be able to see it.
  3. Measure out the sugar. Prepare vanilla, cornstarch and lemon juice.
  4. In a clean and dry medium mixing bowl, place egg whites and salt. With clean and dry hand mixer beaters, whip the egg whites until soft peaks form. It is very important that all tools that touch the egg whites are clean and dry. If there is any trace of oil or water on your bowl or mixer paddle attachments, the egg whites won’t whip properly.

  5. Start adding the sugar, one tablespoon at a time. Whip until the mixture is glossy and thick, and the peaks are stiff. You may run out of sugar before the mixture reaches stiff peaks. Take your time and don’t be rushed. Stop occasionally to check the peaks. When the peaks are stiff, stir in vanilla, cornstarch and lemon juice, if using.
  6. Scoop the meringue mixture with ice cream scoop on the prepared baking sheet, following the shape of the circle. With an offset spatula, connect the mounds of meringue, especially on the outside.
  7. Bake Pavlova in preheated oven for 1 hour and 15 minutes. When the timer is up, turn off the oven, open door just slightly and stick a wooden spoon between the door. Leave the cake inside for 1 hour to dry and set.
  8. Gently touch the cake. If it's dry and has cracks on top and sides, gently remove it onto a serving plate. If serving right away, decorate with whipped cream, thick cranberry sauce or pie filling and pomegranate arils.

Recipe Notes

To make a homemade thick cranberry sauce (perfect as jam or filling for cakes), combine 6 oz. fresh or frozen cranberries, 1/2 cup of water, 1/2 cup of white sugar in small saucepan. Cook until the cranberries pop. Simmer until the mixture is thick. Cool completely. It's best to make this sauce at least a day ahead. Use cold to decorate the Pavlova cake. 

The nutritional value does not include the cranberry sauce above. 

Nutrition Facts
Christmas Wreath Pavlova Recipe
Amount Per Serving
Calories 140 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 62mg3%
Potassium 53mg2%
Carbohydrates 28g9%
Sugar 26g29%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 0.7mg1%
Calcium 11mg1%
* Percent Daily Values are based on a 2000 calorie diet.