Mary Berry Christmas Wreath Pavlova Recipe

There are showstopper desserts and there are showstopper desserts. A Christmas wreath pavlova is in a category of its own.

A ring of crisp, marshmallowy meringue, piled with whipped cream and decorated with pomegranate seeds, cranberries, redcurrants, and rosemary sprigs to look exactly like a Christmas wreath — it is one of the most visually spectacular things you can place on a Christmas table, and it is made entirely ahead of time.

Mary Berry’s Christmas wreath pavlova takes the same reliable meringue base from her classic pavlova — crisp shell, marshmallowy centre — but shapes it into a ring rather than a round.

The ring shape is not just visual — it means every slice has a beautiful cross-section of crisp meringue, soft interior, and generous cream and fruit topping.

The wreath decoration — the deep red of pomegranate and cranberries, the bright green of rosemary and kiwi, the white of cream and icing sugar — looks completely and specifically like Christmas.

It is the dessert that makes people stop talking when it arrives at the table. Make it for Christmas Day and it will be remembered.

Why the Wreath Shape Works So Well

A round pavlova is beautiful. A wreath pavlova is spectacular — and the ring shape has practical advantages beyond the visual.

Every slice is equal. With a round pavlova, the person who gets the edge slice gets less meringue and more topping. With a wreath, every slice has the same ratio of crisp shell, marshmallowy interior, and cream.

It is easier to portion cleanly. The ring shape means you cut across the wreath in straight cuts rather than trying to serve a round cake. Each slice holds together more neatly.

The hole in the centre gives you a place for extra decoration. A candle, a small arrangement of holly, or a scattering of extra fruit in the centre of the ring adds a beautiful finishing touch and fills what would otherwise be an empty space.

Ingredients for Mary Berry Christmas Wreath Pavlova

For the Meringue Wreath

• 6 large egg whites, at room temperature
• 350g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• Pinch of salt

For the Whipped Cream

• 500ml double cream, cold
• 2 tbsp icing sugar, sifted
• 1 tsp vanilla extract

For the Christmas Wreath Decoration

• 150g fresh or frozen cranberries (if frozen, use straight from frozen — they defrost quickly and look beautiful)
• Seeds of 1 large pomegranate
• 150g redcurrants (fresh or frozen)
• 2 kiwi fruits, peeled and sliced
• Fresh rosemary sprigs (the most important wreath element — they look exactly like Christmas foliage)
• A few fresh bay leaves (optional — adds to the wreath effect)
• 2 tbsp icing sugar for dusting
• Optional: a small handful of sugared cranberries (roll fresh cranberries in egg white then caster sugar, leave to dry — they look frosted and jewel-like)

How to Make Mary Berry Christmas Wreath Pavlova — Step by Step

Step 1 — Preheat and Prepare

Preheat your oven to 130°C / 110°C fan / Gas ½. Line a large baking tray with baking parchment.

Draw a 25cm circle on the underside of the parchment — use a dinner plate as a template. Then draw a 12cm circle in the centre of the larger circle — use a small bowl or mug. You now have a ring shape on the parchment to guide you. Flip the parchment so the pencil marks face down but are still visible through the paper.

Step 2 — Whisk the Egg Whites

Make certain your bowl and whisk are completely clean and grease-free — wipe both with white wine vinegar on kitchen paper. Whisk the egg whites and salt on medium speed until they form stiff, glossy peaks that hold their shape firmly and do not slide when you tilt the bowl.

Step 3 — Add the Sugar

Add the caster sugar one tablespoon at a time — no faster — whisking well after each addition. This takes 8 to 10 minutes in total. After all the sugar is incorporated the meringue should be very thick, very glossy, and completely smooth. Rub a small amount between your fingers — no grittiness. If still gritty, whisk two more minutes.

Step 4 — Add the Cornflour, Vinegar and Vanilla

Add the cornflour, white wine vinegar, and vanilla extract. Fold in with four or five gentle folds of a large metal spoon. Do not overmix.

Step 5 — Shape the Wreath

Spoon the meringue onto the parchment, using the ring you drew as your guide. Build the meringue into the ring shape — piling it slightly higher on the outside edge to create a wall that will hold the cream and fruit. The top does not need to be perfectly smooth — a slightly rough, swirled surface looks beautiful and very natural once decorated.

Work from the outside circle inwards to the inner circle, keeping the ring shape as even as possible. The ring should be approximately 8 to 10cm wide and about 6cm tall.

Step 6 — Bake and Cool in the Oven

Bake for 1 hour to 1 hour 15 minutes until the meringue feels dry and set on the outside. Turn the oven off. Do not open the door. Leave inside the turned-off oven to cool completely — overnight is ideal. The gradual cooling prevents collapse and cracking.

Step 7 — Whip the Cream

On the day of serving, whip the cold double cream, icing sugar, and vanilla extract to soft, billowy peaks — not stiff. Stop while the cream still looks generous and cloud-like.

Step 8 — Assemble the Wreath

Carefully transfer the cooled meringue ring to your serving plate or board — slide a palette knife underneath to loosen from the parchment.

Spoon the whipped cream generously over the top of the meringue ring. Let it spill down the sides slightly — generous and abundant is the look you want. Do not spread it precisely.

Step 9 — Decorate

Now the most enjoyable part. Working all the way around the cream-topped ring, arrange the wreath decorations.

Start with the rosemary sprigs — tuck them into the cream at intervals all the way around the ring. They are the foliage that gives the wreath its shape and its Christmas character. Then scatter the pomegranate seeds, cranberries, and redcurrants generously over everything — their deep red and ruby colours against the white cream are absolutely beautiful. Add the kiwi slices for green contrast. Tuck bay leaves in here and there. Add sugared cranberries if you have made them.

Dust the entire wreath very lightly with icing sugar — the “snow” effect is one of the things that makes this dessert so unmistakably festive.

Serve immediately or refrigerate for up to one hour before serving.

My Top Tips

Make the meringue ring the day before. The meringue is best made ahead — it dries out properly in the turned-off oven overnight, developing a crisper shell. Making it the day before also removes the most time-sensitive step from Christmas Day itself.

Draw the ring guides on the parchment before you start. The ring shape is more difficult to judge by eye than a simple round. Taking two minutes to draw the outer and inner circles gives you clear guides that make shaping the meringue significantly easier.

Build the outer edge higher than the centre. Piling the meringue slightly higher on the outside of the ring creates a natural wall that holds the cream and fruit in place. Without this, the cream tends to spill off the sides rather than sitting on top.

Use fresh rosemary sprigs generously. The rosemary is the element that transforms this from a decorated pavlova into something that genuinely looks like a Christmas wreath. Tuck them in throughout the decoration so every part of the ring has the green foliage effect. They are not eaten — they are pure decoration.

Do not assemble more than an hour before serving. The cream softens the meringue relatively quickly. Assemble as close to serving as possible — the meringue base can sit undecorated at room temperature for several hours, but once the cream goes on, the clock is ticking.

Sugared cranberries make the most beautiful garnish. They look frosted and jewel-like — exactly right for a Christmas dessert. Make them the day before: coat fresh cranberries in a light egg white wash, roll in caster sugar, and leave to dry on a wire rack overnight. They keep at room temperature for up to two days.

Serving Suggestions

Carried whole to the Christmas table — the impact when it arrives is complete and instant. Every person at the table should be able to see it properly before the first cut.

Serve in generous slices with extra cream alongside. A glass of Champagne or Prosecco is the perfect accompaniment.

How to Store

The undecorated meringue: Store in an airtight container at room temperature for up to 2 days. Keep somewhere dry — humidity softens meringue.

Once assembled: Best eaten on the day of assembly. Leftovers can be stored in the fridge for up to a day — the meringue will soften but the flavour remains wonderful.

Mary Berry Christmas Wreath Pavlova Recipe

Mary Berry's Christmas wreath pavlova is a showstopping ring of crisp meringue, whipped cream, and jewel-bright winter fruits.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling Time 3 hours hrs

Servings: 10 Portions

Course: Dessert

Cuisine: British

Calories: 390

Ingredients Method Notes

Ingredients

  

• Meringue Wreath:
• 6 large egg whites room temperature
• 350 g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• Pinch of salt
• Whipped Cream:
• 500 ml double cream cold
• 2 tbsp icing sugar sifted
• 1 tsp vanilla extract
• Christmas Decoration:
• 150 g fresh or frozen cranberries
• Seeds of 1 large pomegranate
• 150 g redcurrants
• 2 kiwi fruits peeled and sliced
• Fresh rosemary sprigs
• Fresh bay leaves optional
• 2 tbsp icing sugar for dusting
• Sugared cranberries optional

CHECK THIS RECIPE  Mary Berry Christmas Chutney Recipe

Method

 

1. Preheat oven to 130°C / 110°C fan / Gas ½. Draw a 25cm outer circle and 12cm inner circle on baking parchment — flip over. Place on a large baking tray.
2. Wipe bowl and whisk with white wine vinegar. Whisk egg whites and salt to stiff glossy peaks.
3. Add caster sugar 1 tablespoon at a time — 8–10 minutes total. Meringue should be very thick, glossy, and smooth with no grittiness.
4. Fold in cornflour, vinegar, and vanilla with 4–5 gentle folds.
5. Spoon meringue onto parchment ring. Build outer edge slightly higher than centre. Shape into an even ring approximately 8–10cm wide and 6cm tall.
6. Bake 1 hour to 1 hour 15 minutes until dry and set on the outside. Turn oven off. Leave inside to cool completely — overnight ideal.
7. Transfer cooled meringue ring to serving plate. Whip cream, icing sugar, and vanilla to soft peaks. Spoon generously over the ring.
8. Tuck rosemary sprigs into cream throughout the ring. Scatter pomegranate seeds, cranberries, redcurrants, and kiwi slices generously. Add bay leaves. Dust with icing sugar. Serve immediately or refrigerate up to 1 hour.

Notes

Make the meringue the day before — it improves overnight in the turned-off oven.

Draw ring guides on parchment before starting — outer 25cm, inner 12cm.

Build outer edge of ring higher than the centre to hold cream and fruit.

Use fresh rosemary sprigs generously — they are what make it look like a wreath.

Do not assemble more than 1 hour before serving.

Transport unassembled and decorate at the destination.

Undecorated meringue stores at room temperature for up to 2 days.

Frequently Asked Questions

Can I make the meringue two days ahead?

Yes — store the undecorated meringue carefully in an airtight container at room temperature. Avoid the fridge — humidity from the refrigerator softens meringue quickly and it will lose its crispness.

Can I use different fruits for the decoration?

Yes — the key is to use fruits in Christmas colours. Deep red (cranberries, pomegranate, redcurrants), bright green (kiwi, rosemary, pistachios), and white or gold (white chocolate, icing sugar, physalis). Any combination in these colours will look festive and beautiful.

What if my meringue ring cracks?

Some cracking is completely normal with pavlova — it is part of its character. The cream and fruit decoration covers most cracks completely. Major collapse is prevented by cooling fully in the turned-off oven. Do not panic about small cracks.

Can I make individual wreath meringues instead of one large one?

Yes — pipe or spoon the meringue into six individual small rings on lined baking trays. Reduce the baking time to 50 to 60 minutes and cool in the turned-off oven. Individual wreaths look charming and make serving very neat.

Can I use aquafaba to make this vegan?

Yes — use the liquid from two 400g tins of chickpeas in place of the egg whites. Whip with the same method and quantities. The result is a vegan meringue that holds its shape and develops a crisp shell, though it may take slightly longer to reach stiff peaks.

How do I transport this to someone else’s house?

Transport the meringue ring undecorated, wrapped carefully in a large box. Carry the cream, fruit, and decoration separately. Assemble at your destination — it takes ten minutes and the result is just as spectacular. Never attempt to transport a fully assembled pavlova.