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Home » Lost in Food

Christmas Pavlova

Modified: Jan 20, 2025 by Lesley · Published: Dec 3, 2024 · This post may contain affiliate links · 18 Comments

Pinnable image with recipe title and a Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.
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My Christmas pavlova wreath is a great show-stopping dessert, yet is surprisingly simple to make. Flavoured with orange, figs and ginger this makes a beautiful centrepiece for any table, but none more so than the Christmas lunch table.

Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.

I've chosen to make my festive Christmas pavlova in the shape of a wreath, but you can make the pavlova any shape you like. You can even make individual meringue nests if you prefer.

Despite appearances this Christmas pavlova recipe is deceptively easy to make! Just follow the steps and don't rush the process.

Use fresh eggs to make the meringue as they are best for keeping the meringue stable. You can also buy egg whites in cartons in the refrigerated section of the supermarket and this is a great way of reducing waste.

However, I always make a jar of homemade mayonnaise with the egg yolks. That way I always have good quality mayo to add to my turkey sandwich on Boxing day!

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients
  • How to make Christmas pavlova
    • How to make a meringue wreath
    • Making the ginger cream
    • Preparing the fruit
    • Assembling the Christmas pavlova wreath
  • Recipe variations
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Alternative recipe suggestions
  • Christmas Pavlova
    • Equipment
    • Ingredients
      • Meringue
      • Sweetened Ginger Cream
      • Fruit Topping
    • Instructions
      • Meringue
      • Sweetened Ginger Cream
      • Fruit Topping
      • Assembly
    • Notes

Why you'll love this recipe

  • This impressive dessert makes a great centrepiece for the Christmas dessert table.
  • Feed a crowd as this dessert will serve between 12 and 15 diners.
  • Make the meringue wreath the day before, along with the ginger cream. Then all you need to do is cook the figs and assemble the dessert the next day.
  • A great gluten free dessert for coeliacs or anyone following a gluten free diet.

Recipe ingredients

Christmas pavlova individual recipe ingredients.
  • Egg whites - I used the whites from 6 large eggs to make the meringue wreath. You can often buy egg whites in cartons in the supermarket, they work perfectly in this recipe and are a great way of not wasting egg yolks.
  • Sugar - I always use fine caster sugar when making meringues as it whips easily into the egg whites. I also use icing sugar (powdered sugar) in this recipe, to sweeten the cream. Finally I add light muscovado sugar which gives the fig syrup depth of flavour.
  • Cornflour - I use cornflour (cornstarch) which helps to stabilise the meringue while it bakes.
  • Vinegar - I use a teaspoon of white wine vinegar which also helps to stabilise the meringue and give it structure.
  • Cream - I use whipped and sweetened double cream (heavy cream) to top the meringue wreath. You could also use whipping cream if you prefer, which doesn't overwhip quite as easily as double cream.
  • Stem ginger - I add finely chopped stem ginger to the cream, along with some of the syrup from the jar to flavour the cream.
  • Orange - I use fresh orange segments to top the meringue. You could also use mandarins, satsumas or clementines.
  • Figs - I use fresh figs which I cook a little in butter and sugar to make a delicious syrup for drizzling over the pavlova.
  • Butter - I used salted butter to cook the figs. I like to use salted butter as the salt balance the sweetness in the syrup.
  • Ground ginger - I enhance the flavour of ginger in this recipe by adding some ground ginger to the fig syrup.
  • Cointreau - I add this orange flavoured liqueur to the syrup, you could also use Grand Marnier or Triple Sec.

How to make Christmas pavlova

How to make a meringue wreath

A large bowl of whisked egg whites.
A bowl of whipped egg whites with added sugar and vinegar to form a meringue mixture.
  • Preheat the oven to 160C/140CFan/320F. Line a large baking sheet with baking parchment or a silicone baking mat.
  • If you are using whole eggs, separate the egg whites and yolks, set aside the yolks for another use (mayonnaise, custard, etc) and place the eggs whites in a large mixing bowl.
  • Whisk the egg whites until they start to become frothy and form soft peaks. Gradually add the sugar one spoon at a time, allowing time in between each spoonful for the sugar to be thoroughly whisked in.
  • Continue to incorporate all the sugar then add the cornflour & white wine vinegar and whisk until you have stiff peaks and the mixture is shiny.

TOP TIP: Always use fresh eggs. The egg white from older eggs will whisk up faster but won't hold the air bubbles in quite the same way as fresh eggs, resulting in the meringue collapsing.

A lined baking sheet with a ring of whipped meringue set out around a small bowl.
A baking sheet topped with a ring of meringue with a bowl in the centre and a spoon making a well across the top of the meringue.
  • Place a small bowl, roughly 5"/13cm in diameter, into the centre of the lined baking sheet. Spoon the mixture around the bowl to form a wreath shape.
  • Use a spoon to gently make a trench in the top of the meringue, this will allow for the cream to be filled in. Then gently remove the bowl.
  • Now turn the oven down to 140C/120CFan/285F. Place the baking sheet in the preheated oven for 1 hour, without opening the door.
  • After the hour, check the meringues. You will want the meringue to be completely set and feel like it's starting to pull away from the base of the baking sheet. If not fully baked then continue to bake for another 10-15 minutes.
  • After that time, turn off the oven but allow the meringues to cool completely in the oven. Open the door now and again to let any steam or moisture out. Do not remove until fully cooled as the meringue will crack if cooled too fast.

TOP TIP: If you would prefer to make smaller individual desserts, form the meringue into smaller meringue nests. Simply divide the meringue into the number of smaller nests that you require.

Making the ginger cream

A bowl of whipped double cream with sugar and stem ginger added.
A bowl of whipped cream with added grated stem ginger and ginger syrup.
  • Start by grating then chopping the stem ginger. Set aside.
  • In a clean bowl, whisk the double cream to form stiff peaks, then add the icing sugar, stem ginger and syrup. Completely mix together.
  • Cover and place in the fridge until you are ready to assemble the pavlova.

TOP TIP: Take care when whipping the double cream, you want stiff peaks, but don't overwhip the cream or you'll end up with butter.

Preparing the fruit

A plate with fresh orange cut into small segments, and a further plate with quartered fresh figs.
A skillet of fresh fig quarters being softened in a syrup.
  • Prepare the orange segments by peeling the oranges and then cutting into segments between the white pith to form wedges. Then cut in half to form small bite-sized pieces. Set aside until the figs are prepared.
  • Melt the butter in a non stick skillet over medium low heat, add the sugar and allow to melt into the butter.
  • Place the figs into the pan skin side up and allow to gently cook until just turning soft and sticky. Add the ground ginger and stir through.
  • Finish the figs with a splash of Cointreau and remove from the heat. Set aside to cool.

Assembling the Christmas pavlova wreath

Baked Christmas pavlova meringue wreath.
Christmas pavlova meringue wreath topped with whipped ginger cream.
  • Once the meringue is fully cooled you can start to assemble.
  • Place the meringue wreath onto a large plate or cake stand.
  • Gently spoon on the whipped ginger cream, taking care not to press down too hard and break the meringue.
Christmas pavlova meringue wreath topped with whipped ginger cream and orange segments.
Fig syrup being drizzled over the top of a pavlova.
  • Top the cream with the orange segments.
  • To finish assembling the pavlova, top with the figs. Drizzle the fig syrup sauce over the top.
  • Serve immediately or store in the fridge until ready to serve.
Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.

Recipe variations

I have used seasonal fruit in this Christmas Pavlova, oranges and figs are beautiful at this time of year. However, use the fruit you and your family enjoy eating. Here are some topping suggestions:

  • Fresh or frozen berries (raspberries; strawberries; blackberries; redcurrants and blackcurrants)
  • Tropical fruits (mango; pineapple; passion fruit)
  • Poached spiced apples or pears
  • Flavour the cream with a teaspoon of vanilla extract instead of ginger
  • Drizzle with melted chocolate, salted caramel sauce, runny honey or maple syrup

Useful hints and tips

  1. Don't waste the egg yolks, they can be used to make homemade mayonnaise, or egg custard.
  2. Use a completely dry bowl for whisking the eggs, as any moisture of water will spoil the meringue and it won't set properly. I prefer to use a glass bowl as they don't retain any grease when washed.
  3. Slowly add the sugar, Only add the sugar to the eggs a spoon at a time, otherwise you risk knocking the air out of the lightly whisked eggs.
  4. Shaping the meringue. To help shape the meringue wreath I like to use a small bowl and spoon the meringue mixture around it, removing it before baking the meringue in the oven. If you prefer you can draw a circle onto baking paper and place the meringue around it.
  5. Allow the figs and syrup to cool before spooning over the cream. If the figs and syrup are too warm, the cream will melt.
  6. Allergy advice: gluten free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.

FAQs

Is pavlova suitable for a gluten free diet?

This Christmas pavlova recipe is gluten free, in fact meringue makes a great dessert for coeliacs or anyone following a gluten free diet. Just ensure that when filling the meringue case that you check the ingredients you are adding are gluten free too.

How to stop meringue from collapsing?

Firstly don't overwhip the egg whites and sugar, as overwhipping can cause the meringue to collapse.

Also, cracks appear very easily in meringues when they are allowed to cool too quickly. To try and avoid this, once the pavlova has finished baking, turn off the oven and allow the meringue to cool in the oven. Don't remove from the oven until completely cold. For this reason give yourself ample time to allow it to cook and cool before you will need to use your oven again.

Another great tip is to always use fresh eggs. The egg white from older eggs will whisk up faster but won't hold the air bubbles in quite the same way as fresh eggs, resulting in the meringue collapsing.

Can pavlova be made ahead?

The meringue wreath can be made up to a week beforehand. Once you have cooked the meringue, allow it to cool completely and place into an air-tight container and set aside in a cool place. DO NOT place the meringue case in the fridge or it will take on moisture and flatten.

You can also whip the ginger cream earlier in the day and place covered in the refrigerator until ready to assemble. Then it is simply and assembly of pavlova just before you are ready to serve.

How to store leftover pavlova?

Cover leftover pavlova with clingfilm and place in the refrigerator for 2-3 days. The pavlova must be stored in the fridge to stop the fresh cream going off. However, leftovers can easily be spooned into glasses as served as an Eton Mess type pudding.

Pin the recipe

Pinnable image with recipe title and a Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.

Alternative recipe suggestions

Try some of my favourite festive dessert recipes, perfect for Christmas day lunch, or other meals during the festive holiday.

  • Individual Sherry Trifles
  • No Bake Chocolate Orange Cheesecake
  • No Bake Lime & Ginger Cheesecake
  • Baked Vanilla Cheesecake with Mulled Plums
  • Profiteroles with Chestnut Cream
  • Lemon Panna Cotta with Raspberry Jelly
  • Vanilla Panna Cotta with Orange Jelly
Christmas pavlova wreath topped with fresh orange segments and warm figs and syrup.

Christmas Pavlova

Christmas pavlova is a great show-stopping dessert, yet is surprisingly simple to make. Flavoured with orange, figs & ginger this makes a great table centrepiece.
5 from 12 votes
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Prep Time: 20 minutes mins
Cook Time: 1 hour hr 10 minutes mins
Cooling Time: 3 hours hrs
Total Time: 4 hours hrs 30 minutes mins
Servings: 12 servings
Calories: 364kcal
Author: Lesley Garden

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Electric Whisk
  • weighing scales
  • measuring spoons
  • Non-stick frying pan
  • Flat baking sheet
  • Baking parchment or silicone liner

Ingredients

Meringue

  • 325 g egg whites (approx 6 large eggs)
  • 350 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar

Sweetened Ginger Cream

  • 600 ml double cream
  • 1 tablespoon icing sugar (powdered sugar)
  • 6 stem ginger pieces (chopped finely)
  • 2 tablespoon stem ginger syrup

Fruit Topping

  • 2 large oranges (peeled, segmented and halved)
  • 6 figs (quartered)
  • 20 g salted butter
  • 1 tablespoon light muscovado sugar
  • ½ teaspoon ground ginger
  • 1 tablespoon Cointreau

Instructions

Meringue

  • Preheat the oven to 160C/140CFan/320F. Line a large baking sheet with baking parchment or a silicone baking mat.
  • If you are using whole eggs, separate the egg whites and yolks, set aside the yolks for another use (mayonnaise, custard, etc) and place the eggs whites in a large mixing bowl.
  • Whisk the egg whites until they start to become frothy and form soft peaks. Gradually add the sugar one spoon at a time, allowing time in between each spoonful for the sugar to be thoroughly whisked in.
  • Continue to incorporate all the sugar then add the cornflour & white wine vinegar and whisk until you have stiff peaks and the mixture is shiny.
  • Place a small bowl, roughly 5"/13cm in diameter, into the centre of the lined baking sheet. Spoon the mixture around the bowl to form a wreath shape.
  • Use a spoon to gently make a trench in the top of the meringue, this will allow for the cream to be filled in. Then gently remove the bowl.
  • Now turn the oven down to 140C/120CFan/285F. Place the baking sheet in the preheated oven for 1 hour, without opening the door.
  • After the hour, check the meringues. You will want the meringue to be completely set and feel like it's starting to pull away from the base of the baking sheet. If not fully baked then continue to bake for another 10-15 minutes.
  • After that time, turn off the oven but allow the meringues to cool completely in the oven. Open the door now and again to let any steam or moisture out. Do not remove until fully cooled as the meringue will crack if cooled too fast.

Sweetened Ginger Cream

  • Start by grating then chopping the stem ginger. Set aside.
  • In a clean bowl, whisk the double cream to form stiff peaks, then add the icing sugar, stem ginger and syrup. Completely mix together.
  • Cover and place in the fridge until you are ready to assemble the pavlova.

Fruit Topping

  • Prepare the orange segments by peeling the oranges and then cutting into segments between the white pith to form wedges. Then cut in half to form small bite-sized pieces. Set aside until the figs are prepared.
  • Melt the butter in a non stick skillet over medium low heat, add the sugar and allow to melt into the butter.
  • Place the figs into the pan skin side up and allow to gently cook until just turning soft and sticky. Add the ground ginger and stir through.
  • Finish the figs with a splash of Cointreau and remove from the heat. Set aside to cool.

Assembly

  • Once the meringue is fully cooled you can start to assemble. Place the meringue wreath onto a large plate or cake stand. Gently spoon on the whipped ginger cream, taking care not to press down too hard and break the meringue.
  • Top the cream with the orange segments.
  • To finish assembling the pavlova, top with the figs. Drizzle the fig syrup sauce over the top. Serve immediately or store in the fridge until ready to serve.

Notes

  1. Don't waste the egg yolks, they can be used to make homemade mayonnaise, or egg custard.
  2. You can often buy egg whites in cartons in the supermarket, they work perfectly in this recipe and are a great way of not wasting egg yolks.
  3. Only add the sugar to the eggs a spoon at a time, otherwise you risk knocking the air out of the lightly whisked eggs.
  4. To help shape the meringue wreath I like to use a small bowl and spoon the meringue mixture around it, removing it before baking the meringue in the oven. If you prefer you can draw a circle onto baking paper and place the meringue around it.
  5. The meringue wreath in this recipe can be made up to 1 week ahead of time and kept in a cool place in an airtight container until ready to assemble.
  6. If you prefer other fruits, then feel free to substitute or add any others of your choice.
 
Nutrition Facts
Christmas Pavlova
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 60mg20%
Sodium 71mg3%
Potassium 193mg6%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 42g47%
Protein 5g10%
Vitamin A 866IU17%
Vitamin C 12mg15%
Calcium 54mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Dessert
Cuisine : British
Keyword : Christmas dessert, Christmas pavolva wreath, easy Christmas dessert recipe, gluten free Christmas dessert, gluten free dessert
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Comments

  1. Chloe says

    December 17, 2024 at 9:21 pm

    5 stars
    Forget the rest, figs with Cointreau was a revelation! Ok the rest is great too!

    Reply
    • Lesley says

      December 18, 2024 at 11:31 am

      Figs and Cointreau are an absolutely delicious combination.

      Reply
  2. Louise says

    December 16, 2024 at 2:49 pm

    5 stars
    I love pavlova but hadn't tried toppping it with figs and orange but the star for me was the ginger! Oh my it was so delicious.

    Reply
    • Lesley says

      December 18, 2024 at 11:28 am

      Thank you Louise, like you I'm a huge fan of ginger and it works really well with the figs and orange.

      Reply
  3. Kathy says

    December 05, 2024 at 9:58 am

    5 stars
    Why hadn't I thought of topping pavlova with figs before?! The flavours were absolutely delicious and the whole family loved it. I'll be making it again very soon with the amount of requests I received.

    Reply
    • Lesley says

      December 05, 2024 at 2:08 pm

      Thank you Kathy, I love figs so any excuse to use them.

      Reply
  4. Sylvie says

    November 25, 2019 at 11:32 pm

    5 stars
    Such a classic Holiday dessert recipe, and I love the addition of Ginger into the cream! Such a simple yet delicious and original way to make a Pavlova stand out!

    Reply
    • Lesley says

      November 26, 2019 at 7:05 am

      Thank you Sylvia, the addition of the ginger syrup just adds a festive twist to a traditional pavlova. Lesley

      Reply
  5. Rosemary says

    November 24, 2019 at 10:14 am

    5 stars
    I love a pavlova at Christmas - so good to have something creamy and a bit lighter after lots of Christmas pud! Orange and fig sounds like a great seasonal flavour combination too.

    Reply
    • Lesley says

      November 24, 2019 at 2:10 pm

      Thank you Rosemary, I couldn’t agree more, as much as I love Christmas pudding I do like to keep other desserts light. Lesley x

      Reply
  6. Kat (The Baking Explorer) says

    November 22, 2019 at 9:16 am

    5 stars
    What a fab dessert for the festive season!

    Reply
    • Lesley says

      November 23, 2019 at 11:55 am

      Thank you Kat, it’s such a show stopper of a dessert. Lesley

      Reply
  7. Kate - Gluten Free Alchemist says

    November 21, 2019 at 7:43 am

    Figs and Pavlova? Christmas on a plate xxxx

    Reply
    • Lesley says

      November 21, 2019 at 10:17 am

      Thank you Kate, I agree, the figs with the ginger and orange give this pavlova a lovely seasonal twist. Lesley

      Reply
  8. Rebecca - Glutarama says

    November 20, 2019 at 8:44 pm

    5 stars
    Corrrr! Pavlova is pretty special but jam it full with figs and I'm in love...still need to try aquafaba meringue so this could be the push i need to get it done.

    Reply
    • Lesley says

      November 21, 2019 at 10:16 am

      Thank you Rebecca, I love figs and they give this pavlova a lovely seasonal twist. Lesley x

      Reply
  9. Janice says

    November 19, 2019 at 10:21 pm

    5 stars
    That looks wonderful, I love pavlova.

    Reply
    • Lesley says

      November 20, 2019 at 7:08 am

      Thank you Janice, me too. So easy to make as well. Lesley x

      Reply

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Recipe Rating




5 from 12 votes (4 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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