Christmas Mini Pavlova Wreath

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A stunning Christmas dessert wreath made from mini pavlovas, fresh fruit & decadent sauces, served with freshly whipped cream.

A birds eye view of a mini pavlova wreath with fruit dipping sauces on a circular wooden platter.

For me, the best thing about Christmas is spending quality time with the people I love... while eating yummy food! To ensure I spend more time eating and less time cooking on Christmas day, I've come up with a genius dessert. My make-ahead, Christmas Mini Pavlova Wreath.

A close up of a Christmas Mini Pavlova Wreath on a wooden chopping board.

Look how beautiful it is! As you spend this special day together, your family and friends will be super impressed by this dessert. And the best part is, you can make it up to four days before you serve it!

The ingredients for Christmas Mini Pavlova Wreath on a grey bench.

I prepared all the separate components on Christmas Eve and stored them in airtight containers.

Christmas Mini Pavlova Wreath served up on a white plater with fruit and chocolate sauce.

Image of a cookbook titled Summer Favourites with a woman holding food, next to text promoting a recipe from the book, Summer Favourites.

How to make Christmas Mini Pavlova wreath:

The first step is making the mini pavlovas. Preheat the oven to 170°C fanbake and line two trays with baking paper. Add the egg whites to the bowl of an electric mixer and whisk on high until stiff peaks form. Add vanilla and vinegar then whisk again on a slow speed. Turn speed up to medium and gradually add the caster sugar, whisking until stiff and glossy.

a mint kitchen aid mixer on a bench with whisked egg white on the whisk attachment.

Spoon 10 rounds of meringue onto each baking tray. Reduce the oven to 120°C and bake for 40 minutes or until crisp to the touch. Turn the oven off, open the door ajar and leave the mini pavs until they have cooled completely. Once cooled, store in an airtight container for up to 4 days in the pantry.

Uncooked mini pavlovas on a lined baking tray.

Cooked mini pavlovas on a lined baking tray.

Next, add the frozen raspberries and caster sugar to a glass container and microwave on high for 1 minute. Stir, then microwave for another 20 seconds. Stir again, set aside to cool then store in the fridge until ready to use.

the ingredients for chocolate sauce and berries sitting on a grey bench.

To make the chocolate sauce, break the chocolate into a heatproof bowl. Pour in 200ml cream and microwave for 90 seconds. Leave the warm cream and chocolate to sit for 2 minutes then stir until smooth. Store in the fridge until ready to serve. You may have to heat it slightly before serving.

Mini pavs ans bowls of sauce arranged in a circle on a large wooden circular board.

On a large platter arrange the wreath. Start with ramekins of chocolate ganache, raspberry sauce and passionfruit curd. Add the mini pavlovas in a circular pattern. Fill in all of the gaps with the fresh fruit. Sprinkle over icing sugar and finish off with mint leaves and crumbled pieces of chocolate flake. Serve whipped cream in bowls next to the platter.

A close up of a christmas Mini Pavlova Wreath

I love Christmas! Did you know I have a whole page on my website dedicated to CHRISTMAS RECIPES? It includes my famous Mango Pavlova, my Cranberry Glazed Ham, my epic Brownie Trifle and many more delicious recipes. Be sure to check it out before planning your Christmas Day menu.

If you love mini pavlovas, check out my amazing Mini Tropical Pavlovas made with fresh mango and passionfruit.

Mini pavlovas on a white plate with sliced mango and passionfruit on top — Mini Tropical Pavlovas

Recipe FAQs:

How big is that wooden board?!

This cheese platter is a whopping 60 cm in diameter! It is an up-cycled wine barrel lid. But a smaller board, 40- 50 cm in diameter will also work.

How long will mini pavlovas keep for?

These pavlovas will keep well, in an airtight container in the pantry, for up to four days.

What other fruit could I use?

Feel free to use your favourite fruit! Cherries would be great on Christmas day. You could also make a tropical fruit, mini pavlova wreath with melons, pineapple and coconut chips. This recipe is very versatile!

How can I save more time?

You could always use pre-made sauces or even store-bought meringues/mini pavlovas if you're short on time.

A smiling woman standing in her kitchen holding a large wooden board with mini pavlovas and fruit on it.

Storage:

All of the components for this recipe can be made in advance. Store the min pavs in an airtight container in the cupboard and the sauces in an airtight container in the fridge.

Top tips:

Cut the fresh fruit just before serving to prevent if from deteriorating.

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