Holiday Wreath Pavlova

Holiday Wreath Pavlova brings everything we love about festive desserts into one elegant showstopper. Light, crisp, and beautifully crowned with whipped cream, cranberry jam, and sparkling pomegranate arils, this pavlova instantly feels like the centerpiece of any Christmas celebration. Because the meringue bakes low and slow, it develops a delicate exterior while staying marshmallow-soft inside, making every bite feel dreamy and effortless. Moreover, its wreath design adds a natural, eye-catching charm to your holiday table.

Interestingly, pavlova’s origins are often linked to the 1920s, when the dessert was created in honor of the ballerina Anna Pavlova during her tours in Australia and New Zealand. Its airy texture was meant to mimic the lightness of her dance. Today, pavlova remains a classic because it’s simple to prepare, naturally gluten-free, and endlessly adaptable for seasonal toppings.

Although it looks impressive, this dessert is surprisingly easy. And with its beautiful swirls of cranberry jam and pops of pomegranate, it delivers the perfect blend of sweet, tangy, and creamy — a holiday flavor combination that always delights.

Recipe Yield: 8–10 servings

INGREDIENTS

4 large egg whites, room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 tsp white vinegar
1 tbsp cornstarch

Whipped Cream Topping:
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tsp pure vanilla extract

Cranberry Jam Layer:
½ cup cranberry jam

Garnish:
½ cup pomegranate arils
Fresh rosemary sprigs (optional, decorative)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 250°F (120°C). Line a baking sheet with parchment. Trace a 9-inch circle, then a 5-inch circle inside it to create a wreath guide. Flip parchment over.

2. Whip the meringue:
In a clean mixing bowl, beat egg whites on medium until soft peaks form. Gradually add sugar, increasing speed to high, until stiff, glossy peaks form. Beat in vanilla, vinegar, and cornstarch just until incorporated.

3. Shape the wreath:
Spoon the meringue along the ring outline, creating a thick, fluffy wreath. Use the back of a spoon to create swoops and peaks for texture.

4. Bake the pavlova:
Transfer to the oven and bake for 1 hour. Turn oven off and let pavlova cool inside completely, about 1–2 hours. This helps prevent cracking.

5. Prepare the whipped cream:
Combine heavy cream, powdered sugar, and vanilla. Beat until medium peaks form. Keep chilled until ready to use.

6. Assemble the topping:
Just before serving, spread whipped cream generously over the cooled pavlova. Add dollops of cranberry jam and gently swirl for a festive marbled pattern.

7. Garnish and serve:
Scatter pomegranate arils over the top. Add a few rosemary sprigs for fragrance and holiday charm. Serve immediately.

Helpful Tips to Perfect This Recipe

• Ensure Stable Meringue: Whip the egg whites slowly at first, then increase speed as you add sugar. This gradual process creates a stronger, more stable pavlova base that stays crisp outside and marshmallow-soft inside.
• Cool in the Oven for Best Texture: Leaving the pavlova in the oven as it cools prevents sudden temperature drops, which reduces cracking and helps it maintain its beautiful wreath shape.
• Assemble Right Before Serving: Because pavlova absorbs moisture quickly, add the whipped cream, cranberry jam, and pomegranate arils just before serving to keep everything crisp and fresh.