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5 from 1 vote

Christmas Pavlova Wreath

Prep Time15 mins
Cook Time1 hr
Resting time1 hr
Servings: 8 Servings



  • 5 medium egg whites
  • 250 g caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla extract


  • 150 ml dairy free double cream *See FAQs
  • 1 tablespoon icing sugar
  • Strawberries
  • Raspberries
  • Blueberries


  • Preheat oven to 150°C and line a large baking tray with baking paper.
  • Add the egg whites to a large bowl and whisk with an electric whisk on low until the mixture starts to foam, turn to medium and whisk to stiff peaks.
  • Add caster sugar 1 tablespoon at a time and continue to whisk with your electric whisk until the mixture is stiff and glossy. Adding too much sugar at once can cause the mixture to become runny. 
  • Whisk in the white wine vinegar followed by the cornflour and then vanilla extract.
  • Place a small bowl in the middle of your baking tray and dollop the meringue mixture around the bowl to form a circular shape. Remove the bowl.
  • Bake in the oven for 1 hour to 1 hour 15 minutes. Turn off the oven and leave to cool completely with the door closed. 
  • Once cool, whisk the double cream to stiff peaks and then add the icing sugar and whisk again. Dollop onto the top of the wreath and decorate with the fruit. Store in the fridge for up to 3 days.