Mary Berry Christmas Wreath Pavlova Recipe

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This beautiful Christmas wreath pavlova is a real showstopper dessert, perfect for festive entertaining. Crisp on the outside with a soft, marshmallow centre, it is topped with lightly whipped cream and fresh winter fruits for a balance of sweetness and freshness. Despite its impressive appearance, this recipe is straightforward and suitable for confident beginners. Allow around 2 hours from start to finish, including cooling time.

Ingredients

For the pavlova

4 large egg whites, at room temperature
225g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract

For the topping

300ml double cream
1 tbsp icing sugar
200g fresh raspberries
150g fresh strawberries, halved
2 tbsp pomegranate seeds
Fresh mint leaves, to decorate

How to Make Mary Berry Christmas Wreath Pavlova

Prepare the oven: Preheat the oven to 150°C or 130°C fan. Line a large baking tray with baking parchment and draw a 23cm circle with a smaller 10cm circle inside to form a wreath guide.
Whisk the egg whites: Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks form.
Add the sugar: Gradually add the caster sugar a spoonful at a time, whisking well between each addition until the mixture is thick, glossy, and smooth.
Finish the meringue: Gently fold in the cornflour, vinegar, and vanilla extract.
Shape the wreath: Spoon the meringue onto the prepared tray, following the drawn circles. Create a shallow dip in the centre to hold the topping later.
Bake: Place in the oven and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool completely with the door slightly ajar.
Prepare the topping: Whip the double cream with the icing sugar until soft peaks form.
Assemble: Carefully transfer the cooled pavlova to a serving plate. Spoon the whipped cream over the top and decorate with berries, pomegranate seeds, and mint.

Tips for the Perfect Pavlova

Why did my pavlova crack?

Cracking is usually caused by sudden temperature changes. Letting the pavlova cool slowly in the oven helps prevent this.

How do I get a soft centre?

Keep the oven temperature low and avoid overbaking. The centre should feel slightly soft when gently pressed.

Can I make it ahead?

The meringue base can be made a day ahead and stored in an airtight container. Add toppings just before serving.

Serving Suggestions

Serve with a drizzle of raspberry coulis
Pair with a glass of prosecco or dessert wine
Add dark chocolate shavings for extra richness

Storage

Room Temperature

The plain pavlova base keeps well for up to 2 days in an airtight container.

Refrigerator

Once topped with cream and fruit, store in the fridge and consume within 24 hours.

Freezing

The baked meringue can be frozen for up to 1 month. Defrost at room temperature before decorating.

Nutrition

Calories: 320 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Sodium: 60mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

No, pavlova requires a wide, shallow shape to bake correctly and cannot be made as a loaf.

What size tray works best?

A large flat baking tray that allows at least 5cm space around the wreath is ideal.

Can I use frozen fruit?

Fresh fruit is best, but frozen berries can be used if fully thawed and drained.

Is pavlova suitable for children?

Yes, it is light, sweet, and alcohol-free, making it suitable for all ages.