Christmas Pavlova

This Christmas Pavlova is a show-stopping holiday dessert with a crisp meringue shell, marshmallow-soft center, and dreamy mascarpone whipped cream piled high with fresh raspberries. A gorgeous Christmas dessert that feels fancy but is actually foolproof.

I am a sucker for a beautiful pavlova. If I am to bring a dessert somewhere, I love to make a gorgeous pavlova topped with mascarpone whipped cream and fresh fruit. I wanted to create a festive holiday pavlova, shaped like a wreath, perfect to serve as a Christmas dessert.

If there’s ever a dessert that instantly steals the spotlight at Christmas, it is definitely pavlova. Light, airy, crisp on the outside with a soft marshmallow-like center, pavlova is a dessert that looks fancy and is super impressive. Shaped into a beautiful Christmas wreath and topped with sweet mascarpone whipped cream, raspberries, mint, or sugared cranberries, it becomes a show-stopping centerpiece that tastes every bit as stunning as it looks. I have shared my classic Pavlova Recipe and it is always a hit.

Christmas pavlova has become incredibly popular in recent years because it checks every holiday box — it’s festive, elegant, naturally gluten-free, and surprisingly simple to prepare. The key to making the perfect pavlova is attention to detail. It doesn’t take many ingredients but it is the techniques and baking tips that truly matter. I always suggest reading through the entire list of instructions before even beginning.

Christmas Wreath Pavlova brings a touch of winter wonder to the dessert table without feeling heavy or overly rich after a big holiday meal. Every bite feels refreshing and bright, with the perfect balance of sweetness, tart fruit, and melt-in-your-mouth texture. No wonder it’s beloved in countries like Australia and New Zealand — and now trending all over the world. This is the perfect Christmas dessert recipe!

Ingredients:

Pavlova:

• Egg whites – Use room-temperature egg whites for the most volume.
• Sugar – Gives structure and crispness; the long beat time dissolves it and creates that shiny finish.
• Cornstarch – Helps create that marshmallowy center while keeping the outside crisp.
• Salt 

Mascarpone Whipped Cream:

• Heavy cream – Whips into a soft topping.
• Mascarpone cheese – Adds richness and stability; not too tangy like cream cheese.
• Powdered sugar – Sweetens without graininess.
• Vanilla bean paste –I like to get mine from Trader Joe’s or Nielsen Massey.

Topping:

• Fresh raspberries (12 oz) – Bright and tart!
• Optional: a dusting of powdered sugar for a snowy look.

How to make the Best Christmas Pavlova:

This is such a beautiful Christmas dessert and here are all of the tips and tricks for making a holiday pavlova.

1. Preheat oven to 310 degrees. Start by ensuring your bowl is clean of any water or grease. Separate your egg whites from your egg yolks and ensure there are no egg yolks in the bowl with the whites. This is imperative to perfecting the ideal meringue. Room temperature egg whites work best.
2. Whip the egg whites on high speed until soft peaks form. Begin adding the sugar a little at a time, whipping the mixture continuously. After all of the sugar has been added, beat for 3 minutes longer, until thick and glossy.
3. Add in cornstarch and a pinch of salt and whip just until combined, about 5 seconds.
4. Tear a sheet of parchment paper large enough to cover your baking sheet. Place an 8–10 inch bowl or cake pan upside down on the parchment. Trace a circle lightly with pencil. Draw a smaller circle inside (about 4–5 inches wide) to create the ring shape. Flip the parchment over so the pencil marks are underneath but still visible through the paper. This gives you a guide for even shaping.
5. Add large dollops of meringue around the outer circle first. Work your way around in a ring, making sure the meringue touches between dollops so the wreath is continuous and stable. Aim for a ring that is about 3 inches wide evenly thick all the way around. For a dramatic, cloud-like wreath — add another layer of meringue on top of the first ring. Gently swirl or lift the meringue with the back of a spoon or small spatula to create soft peaks.
6. Carefully place in oven and immediately reduce heat to 250 degrees. Bake for 1 hour 10 minutes. Do NOT open the oven or the pavlova may fall. You want to be gentle with this dessert.
7. Do NOT remove from the oven but just turn off the oven and let pavlova remain in the oven for 2 hours. Once the pavlova is done, gently remove from the oven.
8. In a large bowl, whip the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in vanilla bean paste.
9. Carefully spread the whipped cream mixture over the pavlova. Top with fresh raspberries. Dust with powdered sugar. Eat as soon as possible!

Frequently Asked Questions (FAQ’s):

1. Can I use frozen raspberries?
   It’s not recommended. Frozen raspberries release too much liquid and will make the pavlova soggy.
2. Can I replace mascarpone with cream cheese?
   Yes—cream cheese works, but it will taste slightly tangier and a bit firmer. Mascarpone is creamier and more traditional with pavlova.
3. How do I keep my pavlova from weeping?
   Make sure sugar is fully dissolved, avoid humid kitchens, and cool it slowly inside the oven.
4. Can I make pavlova ahead of time? Yes! Bake it 1–2 days ahead and store undecorated in an airtight container. Decorate right before serving.

More Holiday Desserts:

Cranberry Orange Cake

Red Velvet Cake

Vanilla Cheesecake

No-Bake Cranberry White Chocolate Cheesecake

If you are looking for more Christmas Dessert Recipes, check out my Best Christmas Dessert Recipes.