Pull Apart Pavlova Wreath

This pull-apart pavlova wreath is the perfect dessert to serve this Christmas. Not only is it so delicious and beautiful, it’s one of the most festive recipes you can make and will be the perfect center piece.

Pull Apart Pavlova Wreath

If making meringue intimidates you, I’ve got you. This recipe is incredibly easy and because you’re making mini pavlovas, instead of one big one, there is so much less that can go wrong. Pavlova is one of my favorite desserts because it is SO versatile and you can use any fruit you like or have on hand. Apple or pears all your supermarket has? No problem! Cook them down with some sugar, butter and cinnamon and make a cozy apple pie pavlova. Want something more tropical? Add cubes of mango and some fresh passionfruit to the top.

Berries and mint are my chosen toppings for Christmas for obvious reasons but stewed plums or pomegranate would be just as festive!

Mini pavlovas

Ingredients needed

  • Egg whites. I used fresh egg whites.
  • Icing sugar / powdered sugar. Using icing sugar ensures the sugar dissolves into the egg whites much quicker and creates a really lovely chewy texture once baked.
  • Cornstarch. 
  • Vanilla extract. 
  • Cream. Heavy cream or whipping cream. Lemon curd can also be used.
  • Fresh fruit of your choice. Fresh raspberries, strawberries or pomegranate seeds are festive but stewed plums or cherries would also be delicious. 
  • Fresh mint leaves, to serve.

How to make pavlova

The most important thing to remember when making meringue/pavlova is that your bowl and beaters/mixer needs to be as clean as a whistle. Any fat or grease will prevent the egg whites from whipping into firm, beautifully glossy peaks. Add your egg whites to a large, clean bowl then whip until foamy. I usually use my stand mixer fitted with the whisk attachment for this but you can use a hand mixer too. Once foamy, add all of the sifted icing sugar and continue whipping until the meringue forms stiff peaks. Mix in the cornstarch and vanilla extract.

Pipe or spoon little mounds of meringue onto a lined baking sheet then using a teaspoon, create a little indent in each (this will create a little hole for the cream and fruit to nestle into). Place the mini pavlovas into a preheated oven and bake for 90 minutes then turn off the oven and allow to cool completely. This will prevent the meringue from deflating. Once cool, remove from the oven.

Whisk the cream with a few tablespoons of icing sugar. Always start slower when whipping cream. If you whip the cream too vigorously, large air bubbles will form which will later pop and leave you with soft, weepy cream. Whip the cream to medium-stiff peaks. Pack the pavlovas in a wreath shape on a large serving platter or board then spoon a little cream into each meringue nest. Top with fresh fruit of your choice and serve.

Meringue mixture

Can I make this in advance?

Usually, I would say no. But I made this pavlova wreath then stored in the fridge for 36 hours and the meringue held up incredibly well, as did the cream. The meringue was still crisp on the outside with a chewy, marshmallowy texture inside and the cream didn’t weep or make the meringue soft. However, I would still not recommend fully assembling the pavlova wreath too far in advance as the fruit tends to go a little soft and sad. The meringues can be baked the day before and kept in an airtight container at room temperature.

Pull Apart Pavlova wreath

Christmas dessert recipes

  1. White Chocolate Christmas Tiramisu
  2. Holiday dessert board
  3. White chocolate cranberry cookie bars
pull apart pavlova wreath

Pull Apart Pavlova Wreath

This pull apart pavlova wreath is the perfect dessert for Christmas. It's festive, delicious and absolutely beautiful.
4.41 from 20 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Christmas dessert, Meringue, Pavlova, Pavlova Wreath
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling time: 2 hours
Total Time: 3 hours 25 minutes
Calories: 259kcal
Author: Alida Ryder
Servings: 15 This recipe makes approximately 30 mini pavlovas and can easily serve 15-30 people.


For the Meringue

  • 6 extra-large egg whites
  • 2 cups icing sugar / powdered sugar sifted
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the Pavlova wreath

  • 3 cups cream Heavy cream/whipping cream
  • 1 cup icing sugar / powdered sugar sifted
  • 1 tsp vanilla
  • fresh fruit (berries)
  • fresh mint


  • Preheat the oven to 90°C/195°F and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy.
  • Add the icing sugar then continue beating until the egg whites are bright white, voluminous and form stiff peaks when the beaters are pulled out of the mixture. (This could take up to 8 minutes)
  • Add the cornstarch and vanilla and whip until combined.
  • Pipe or spoon small mounds of meringue (approximately 5cm in diameter) onto the prepared baking sheets, leaving 5cm space in between them.
  • Using a teaspoon, make a little dent in each pavlova.
  • Place in the oven and allow to bake for 60 minutes then switch the oven off and allow to cool completely (approximately 2 hours) before removing from the oven.
  • Once cool, remove the meringues from the oven then place in a wreath shape on a large serving platter or board.
  • Whip the cream, icing sugar and vanilla together until medium-stiff peaks form.
  • Spoon some of the cream onto each pavlova and decorate with fresh fruit and mint.
  • Serve.


Calories: 259kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 33mg | Potassium: 66mg | Fiber: 0.01g | Sugar: 23g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.1mg

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  1. Beautiful looking wreath
    i would have appreciated assembly instructions
    how many in the central ring? 10?
    i counted only 16 in the outside ring
    then there are little dollops of cream in between?
    appears i am the only one missing this

    1. It really depends on how big you want your wreath to be. You can make a smaller but more densely packed wreath or a larger one that is only one “layer”. I added dollops of cream and berries in between the pavlovas to fill any spots and make the wreath look fuller, simply for appearance sake.

  2. So the active baking time at 195 Degrees is 60 minutes? Your replies that you have fixed the recipe are unclear to me. Thanks.

    1. Yes, you cook at 90 degrees Celsius/195 Degrees FAHRENHEIT for 60 minutes then switch the oven off and allow the meringues to cool completely in the oven.

  3. Was such a hit for Christmas dessert. Recipe size it perfect. I got 15 out. Very well balanced after a big Christmas feast

  4. the quantity of egg whites to icing sugar ratio would be useful. as well as quantity of other ingredients

  5. Hi – earlier you said to bake for 90 mins but then in the recipe it says to bake for 60 mins. Which one do we follow?