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Christmas Wreath Pavlova

This large meringue is just as beautiful as it is tasty. The whipped cream, pistachios, and fresh fruit help keep this dessert from veering too sweet.

Serves 20
Ready in 85 mins
Prep time 25 mins
Cooking time 60 mins
114 calories per serving


> 6 large egg whites, room temperature
> 1 1/2 cups granulated sugar, divided
> 1 tsp distilled white vinegar
> 1 tsp cornstarch
> 1 tsp vanilla extract
> 1/2 cup shelled pistachios
> 1 1/2 cups heavy cream, cold
> 2 (6 oz) containers raspberries
> 1/2 cup pomegranate seeds
> Mint leaves, for garnish


Preheat oven to 250°F. Line a large cookie sheet with parchment. Trace a 10-inch circle onto parchment, then turn sheet over.
With a hand mixer or stand mixer, beat the egg whites to soft peaks. Gradually beat in 1¼ cups sugar. Whisk in the vinegar, cornstarch, and vanilla until stiff peaks form.
Transfer meringue to a large piping bag fitted with a large round tip. Pipe twenty 3½ -inch-long oval mounds in a circle using traced circle as a guide. With back of spoon, create channel around the circle through the mounds.
Bake 1 hour, until dry to touch. Turn off oven and leave pavlova inside, propping oven door open slightly with wooden spoon. Let stand 1 hour. Transfer to a large serving platter or board.
When ready to serve, chop the pistachios. With a hand mixer or stand mixer, whisk the heavy cream until soft peaks form. Beat in remaining ¼ cup sugar until stiff peaks form. Spoon whipped cream into channel. Arrange the raspberries over whipped cream. Sprinkle the pomegranate seeds and pistachios on top. Garnish with mint leaves.

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