Christmas Pavlova Wreath with Raspberry Coulis

byRenee N Gardner posted last updated
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This Christmas pavlova wreath is a gorgeous, show-stopping dessert that is certain to wow your guests and make your holiday meal truly memorable. It may look complicated, but I promise that it’s not! With layers of meringue, vanilla whipped cream, raspberry coulis, and lots of jewel-toned fresh fruit, this fruity, melt-in-your-mouth dessert is the perfect light and refreshing treat to finish off a heavy holiday meal.

A festive Christmas pavlova wreath adorned with assorted berries, figs, cherries, and pomegranate seeds, garnished with sprigs of rosemary on a white plate.

A Light and Fruity Holiday Dessert

This Christmas wreath is a festive spin-off of my gorgeous fruit-topped pavlova. It mimics the chewy, crunchy texture of crispy baked meringue layered with vanilla-infused whipped cream and fresh fruit but, we’ve shrunken it down into a miniature size and arranged it into a jewel-toned holiday wreath. If you think it looks gorgeous in photos, wait until you see it in person!

Why I Love This Recipe:

  • It looks complicated, but it’s really not! I’ve included step-by-step instructions on how to make the meringue nests from scratch.
  • You can make the meringues in advance. Once fully dried out, they will keep at room temp for up to two weeks.
  • It’s gorgeous! It may just steal the spotlight from the main meal.
  • It’s not too sweet or rich, making it a great choice for following a heavy holiday meal.

What You’ll Need

I’ve broken this Christmas wreath recipe down into four components: the meringues, the raspberry coulis, the whipped cream, and the fruit toppings. You will need egg whites, both superfine and powdered sugars, heavy whipping cream, vanilla extract, lemon juice, 3 cups of fresh or frozen raspberries for the coulis, plus a variety of fruit to top the pavlova wreath. I chose strawberries, cherries, blackberries, figs, raspberries, pomegranate seeds, but you can alter the fruit toppings if needed. Candied cranberries would make a fun addition. See the recipe card below for exact measurements.

Labeled ingredients image for a Christmas pavlova wreath on a white background. Includes strawberries, cherries, blackberries, figs, raspberries, pomegranate seeds, half a lemon, vanilla extract, sugars, egg whites, and heavy whipping cream.
Ingredients image for a Christmas pavlova wreath: strawberries, cherries, blackberries, figs, raspberries, pomegranate seeds, half a lemon, vanilla extract, sugars, egg whites, and heavy whipping cream.

Featured Ingredient: Egg Whites

Egg whites are the clear component of an egg and are primarily made up of water and protein. When whipped, the proteins in the egg whites unfold and trap air, expanding dramatically and creating the stable foam that is meringue. They are the star ingredient of any pavlova and give the dessert its signature light, airy, melt-in-your-mouth texture.

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How to Make A Pavlova Wreath – Step-by-Step Instructions

I’ve broken this process down into four sections: making the meringues, raspberry coulis, and whipped cream, then assembling it all into a gorgeous display. The secret to creating a flawless Christmas pavlova wreath is patience. From carefully whipping the egg whites to gradually adding the sugar, each step requires a little time and a gentle hand. Don’t rush the process—let the meringue reach those perfect stiff, glossy peaks for the best results.

If you’re already confident with meringue-making, this wreath will be a breeze. If you learn you like meringue as much as I do, my citrus tart with toasted meringue is a next-level treat!

Make the Meringues

  • Preheat the oven to 200ºF.
  • Prepare the mixing bowl. Wipe down the entire surface of the bowl and beaters using a vinegar-dampened towel or the cut side of a lemon or lime. This removes any grease or residue and adds a bit of acid to help stabilize the egg whites in your meringue mixture.
  • Measure the egg whites into the stand mixer bowl and attach the wire whip.
A ceramic bowl filled with lightly whipped egg whites sits on a light-colored surface.
Whisk egg whites on low until they reach soft peaks. The meringue will lift up and then softly resettle when you lift the beaters.
A hand holds a tablespoon of sugar above a white mixing bowl filled with whipped egg whites, ready to create the perfect Christmas pavlova.
Add the sugar one tablespoon at a time, making sure it fully dissolves before adding more. To check if it’s ready, pinch a small amount between your fingers—if you still feel sugar grains, keep mixing until the texture is smooth.
A white ceramic bowl filled with whipped egg whites sits on a light-colored surface.
Once all the sugar is added, increase the mixer speed and continue whisking until the meringue becomes thick, glossy, and bright white. It should form stiff peaks that hold their shape and feel slippery between your fingers.
  • Take a small amount of meringue from the bowl and dot it on to your baking sheet then “stick” the parchment paper to it. This will stop the parchment from moving around.
  • Transfer the meringue mixture into a piping bag fitted with a star piping tip. We used the Wilton 1M. 
Three piped meringue nests on parchment paper atop a baking sheet next to a single dollop of egg whites, to show the first step in constructing the meringue nests.
Create the meringue nest shape in four steps. First, pipe a single star onto the prepared baking sheet.
Three piped meringue nests on parchment paper atop a baking sheet next to a meringue nest in progress to show the second step in constructing the meringue nests.
Next, pipe a circle around the star.
Three piped meringue nests on parchment paper atop a baking sheet next to a meringue nest base to show the third step in constructing the meringue nests.
Then, pipe a second circle around the first to create the meringue base.
Four piped meringue nests on parchment paper atop a baking sheet to show the fourth step in constructing the meringue nests.
Lastly, add another circle on top of the outer ring of the base to form the nest’s sides.
Five piped meringue rosettes and one star shape form on a parchment-lined baking tray.
Continue piping nests until all the meringue is used. You can place them close together, as the meringue won’t spread during baking.
  • Bake the meringues in a 200º oven for 1 hour and 30 minutes. When the baking time is done, turn off the oven and leave the meringues to cool completely, at least four hours but overnight is better. DO NOT OPEN THE OVEN DOOR DURING THIS TIME!

Make the Raspberry Coulis

The raspberry coulis can be made a day in advance or right before you assemble the meringue wreath.

Top view of a blender filled with raspberries and a pile of snowy white powdered sugar and lemon juice on a light surface.
Add the
raspberries, lemon juice and powdered sugar to a blender.
A blender filled with a smooth red raspberry coulis.
Blend until
completely smooth then strain to remove any seeds.

Make the Whipped Cream Topping

The whipped cream can be made a couple of hours in advance or just prior to assembling the meringue wreath.

A mixing bowl contains heavy cream, powdered sugar, and vanilla, to make the whipped cream for the pavlova wreath.
In the bowl of your stand mixer add the heavy whipping cream, powdered sugar, and vanilla.
A white ceramic bowl filled with smooth, creamy whipped cream on a light surface.
Using the wire whisk attachment, beat the cream until soft peaks form. Do not over whip the cream. You want it to be soft but able to hold its shape.

Assemble the Pavlova Wreath

Arrange the now cool meringues into a circle on a large serving plate or platter. The wreath should not be assembled until just prior to serving. If you do it too far in advance the moisture from the whipped cream and coulis will cause the meringue nests to melt and become soggy.

A spoon carefully spreads whipped cream onto a circular wreath of meringue on a white plate, crafting the perfect pavlova for a festive Christmas treat.
Fill each nest with whipped cream, then add more cream between the filled nests. This will stick the nests together and create the illusion of a wreath for serving.
A hand elegantly drizzles red raspberry coulis onto a circular pavlova, crafting a festive wreath shape on a white plate, perfect for Christmas celebrations.
Drizzle the raspberry coulis over the cream. (You will have leftover coulis.)
This festive pavlova wreath is adorned with whipped cream, pomegranate seeds, blackberries, strawberries, cherries, figs, and rosemary sprigs beautifully arranged on a white plate—a perfect centerpiece for your Christmas table.
Starting with the larger fruit pieces, arrange the fruit on top of the wreath. leaving gaps between the pieces. The go back and fill in the gaps with smaller and smaller pieces of fruit. Finally, add decorative pieces of rosemary to add a festive flourish.

Kitchen Skills: Meringue

In this recipe, we use the French method of making meringue, where we slowly add superfine sugar to the whipped egg whites, continuing to beat until they reach stiff peaks. This light and fluffy, marshmallow-like texture forms the base of the miniature pavlovas that create the pavlova wreath in this recipe.

Want to learn more? The Ultimate Guide to Meringue Types and Techniques covers all you need to know about Swiss, French, and Italian meringues.

Tips for Success

Perfecting a pavlova takes a bit of time and practice—here are some tips to help you nail it on your first try.

  • You will have better results whipping room temperature eggs. However, it’s easier to separate cold eggs. Separate the whites from the yolks while cold, then allow the whites to come up to room temperature before whipping.
  • Beat the egg whites to soft peaks BEFORE adding sugar. This allows the protein to develop and add structure to your meringue. Begin by beating at a very low speed to form lots of tiny stabilizing bubbles, then increase the speed, beating until you have soft peaks. You will know you are at the soft peak stage when you pull the whisk up from the mixture and see a soft curve form at the top.
  • Use superfine sugar, also known as baker’s or caster sugar. The granules of superfine sugar are slightly smaller than standard granulated sugar but not as fine as powdered sugar and will dissolve more readily into the meringue.
  • After the beating time, test the meringue between your fingers. If it doesn’t feel slippery, continue to beat it. You can’t bake gritty meringue because the undissolved sugar will weep, leaving you with sticky meringues that won’t dry out completely. 
  • Once the meringues are in the oven, do not open the oven door until they are allowed to cool at least four hours after cooking. This is the only way to cook the meringues completely and prevent cracking.
  • The raspberry coulis is a quick coulis that doesn’t require any cooking and cooling time. You can use fresh or thawed frozen raspberries. The coulis recipe will make more than you need (because adding a smaller volume to a blender does not work as well). If you don’t want any leftover coulis, you can halve the recipe and add the ingredients to a bowl, mash with a fork, and then press through a sieve instead. 
A festive pavlova wreath on a white plate, adorned with strawberries, figs, cherries, blackberries, pomegranate seeds, and rosemary sprigs—perfect for a Christmas celebration.

Serving Suggestions

This gorgeous Christmas pavlova wreath is sure to be a hit at any holiday party. While it’s a great option to serve at your own holiday function, it’s also a great option to take along for a potluck or gathering with friends because you can do all the hard work at home and assemble it upon arrival.

This recipe makes between 12 – 14 meringue nests, but you do not have to use all of the meringues. I used nine for the one in the photos. Think of each nest as being a serving and adjust as needed for your gathering. If it’s a large group, or you don’t have a plate large enough, you could also make two smaller wreaths instead of one large one.

A Christmas pavlova takes the form of a festive wreath, adorned with assorted fresh fruits like figs, strawberries, raspberries, cherries, blackberries, and pomegranate seeds. Rosemary sprigs add a hint of greenery to this holiday masterpiece.

How to Store and Reheat

Once loaded with whipped cream, raspberry coulis, and fruit, the mini pavlovas should be consumed right away, or they will get soggy.

The whipped cream and raspberry coulis will keep for a couple of days in the fridge if stored in airtight containers. Plain leftover meringues will keep in an airtight container for two weeks.

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A festive Christmas pavlova wreath adorned with assorted berries, figs, cherries, and pomegranate seeds, garnished with sprigs of rosemary on a white plate.

Christmas Pavlova Wreath with Raspberry Coulis

This Christmas pavlova wreath is a gorgeous, show-stopping dessert that is certain to wow your guests and make your holiday meal truly memorable. It may look complicated, but I promise that it's not! With layers of meringue, vanilla whipped cream, raspberry coulis, and lots of jewel-toned fresh fruit, this fruity, melt-in-your-mouth dessert is the perfect light and refreshing treat to finish off a heavy holiday meal.
4 from 1 rating
prep: 25 minutes
cook: 1 hour 30 minutes
Cooling Time: 4 hours
total: 5 hours 55 minutes
servings: 12 people
author: Renee N Gardner
Print Pin Rate

Ingredients

For the meringues

  • 4 large egg whites (from fresh room temp eggs)
  • 1 cup white sugar (superfine if possible)

For the raspberry coulis

  • 3 cups fresh raspberries
  • 1/2 lemon (juiced)
  • 2 tablespoons powdered sugar

For the cream

  • 2 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the fruit topping

  • 2 figs (cut into eighths)
  • 10 cherries
  • 10 strawberries
  • 15 raspberries
  • 15 blackberries
  • 1/2 cup pomegranate seeds
  • fresh rosemary (to garnish)

Instructions

Make the meringues.

  • Preheat the oven to 200ºF. Line two baking sheets with parchment paper and set aside. Clean your mixing bowl and whisk attachment with white vinegar or lemon juice.
  • In a large mixing bowl, add the room-temperature egg whites. Beat on the lowest speed for a minute or two or until you can see bubbles have formed. Increase the speed to low-medium and beat until soft peaks.
  • With the mixer on a low-medium speed, add the sugar one tablespoon at a time, beating for at least 20 seconds between each addition. When all the sugar has been added, increase the speed to medium and beat for a further five minutes. Take a small amount of mixture between your thumb and forefinger and rub together – if it feels gritty, continue to mix for another couple of minutes until when tested, the mixture feels smooth and slippery.
  • At this stage, the meringue should look thick and very glossy. Take a small amount of meringue from the bowl and dot it onto your baking sheet then “stick” the parchment paper to it. This will stop the parchment from moving around.
  • Transfer the meringue mixture into a piping bag fitted with a star piping tip. We used the Wilton 1M.
  • To make the meringue nest shape, pipe a single star on the prepared baking sheet, then pipe two circles around the single piped star. Next, pipe another circle on top of the outer circle so that your nest has sides.
  • Continue piping meringue nests until all the meringue mixture has been used. You do not need to leave much room between as the meringue won’t spread when baking in the oven.
  • Put the baking sheets into the oven and bake for 1 hour and 30 minutes. When baking is done, turn off the oven and leave the meringues inside for at least four hours – overnight is even better. Do not open the oven door during this time!

Make the raspberry coulis.

  • Add the raspberries, lemon juice and powdered sugar to a blender. Blend until completely smooth, then strain to remove any seeds.

Make the whipped cream filling.

  • In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla. Beat until you only just see soft peaks – do not
  • over whip the cream, it should be able to hold its shape but look soft and draping.

Assemble the pavlova wreath.

  • On a large serving plate or platter, arrange the now cool meringue nests in a circle.
  • Fill each meringue nest with cream, then add another spoonful of cream between each filled meringue nest – this will create the illusion that you have a single large wreath (as opposed to several meringues joined together).
  • Drizzle over the raspberry coulis (you will not use all of it).
  • Arrange the fruit on top of the cream/coulis. Start with the larger fruits, leaving spaces between them, then use the smaller fruits to fill in the gaps.
  • For a final decorative flourish, cut the rosemary into small pieces and poke it into the sides of the wreath.
  • Bring the show-stopping wreath to the table, then serve by sliding a cake slice underneath the individual meringues and plate them.

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Notes

• Remember to clean your mixing bowl and whisk with white vinegar or lemon juice before you make the meringue. This will remove any grease which will hinder your success if present.
• If you can, use superfine sugar as it will make the meringue making process quicker and easier for you. If you can’t find it you can add granulated sugar to a food processor and process for a few seconds until it looks finer. You don’t want it as fine as powdered sugar but somewhere in-between powdered sugar and granulated sugar is perfect.
• The meringue recipe will make 12-14 meringue nests. You may not use them all depending on the size of your serving plate. Leftover meringues can be served on the side or crumbled over for added texture. Or, they will keep in an airtight container at room temperature for two weeks.
• It’s important to beat the egg whites to soft peaks BEFORE the sugar is added. This is so the protein develops and will add structure to your meringue. Begin by beating on a very low speed to form lots of tiny stabilizing bubbles then increase the speed until you have soft peaks. You will know you are at soft peak stage when you pull the whisk out of the mixture and it leaves a soft curve at the top of the peak. These peaks do not disappear back into the mixture. Soft peaks look softer and more bubbly than stiff peaks which look more opaque and shiny.
• Be sure to add the sugar only a tablespoon at a time and leave enough time for the sugar to be beaten into the egg whites. Note that when you add the sugar the meringue will deflate a bit and become looser and more soupy in texture, which is normal.
• After the beating time, test the meringue between your fingers. If it doesn’t feel slippery continue to beat it. You can’t bake gritty meringue because the undissolved sugar will weep from the meringue.
• Leave the meringues to cool completely in the oven for at least 4 hours but preferably overnight. We tend to mix up our meringues and bake them in the evening so they can be left all night to cool. They are left in the oven to continue drying out as the oven cools down and then stay in the oven environment for as long as possible. This will prevent any cracking. If you do remove them sooner, your meringues may crack when you lift them from the parchment and won’t be as stable when filled.
• The raspberry coulis is a quick coulis that doesn’t require an extra pan or any cooking and cooling time. It can be made with fresh or thawed frozen berries. The coulis recipe will make more than you need (because adding smaller volume to a blender does not work as well). If you don’t want any leftover coulis, halve the recipe and add the ingredients to a bowl then mash with a fork before straining.
• Storage: This Christmas Meringue Wreath is best eaten on the same day as it’s prepared. When meringue is filled with wet cream it will start to dissolve, for this reason we recommend you do not fill the nests ahead of time and serve immediately.

Nutrition

Serving: 1meringue nestCalories: 289kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 31mgPotassium: 184mgFiber: 3gSugar: 27gVitamin A: 762IUVitamin C: 17mgCalcium: 49mgIron: 0.4mg

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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  • Mini Christmas Pavlova Wreath topped with assorted fresh berries, cherries, figs, rosemary sprigs, and pomegranate seeds, finished with a red sauce drizzle. Text overlay reads "pavlova wreath.
  • Top image shows a hand spooning red sauce onto a Christmas Pavlova Wreath; bottom image displays the finished pavlova topped with assorted fresh berries and cherries. Text reads: “Pavlova Wreath.”.

The food-loving recipe developer, writer, and photographer behind Renee Nicole's Kitchen. When I'm not working with food, you can find me in the garden, traveling, or enjoying the outdoors with my husband, son, and two dogs.

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