Description
This Chocolate Peppermint Christmas Pavlova Wreath is a dazzling holiday dessert that brings together a crisp meringue shell, a marshmallow-soft center, rich cocoa flavor, and cool peppermint crunch. It’s the perfect centerpiece for any Christmas celebration and an elegant finish to your festive meal. With simple ingredients and showstopping results, it’s a gluten-free treat that’s as fun to make as it is to eat. Great for quick dessert ideas, holiday dinner recipes, or baking inspiration!
Ingredients
6 large egg whites
1 1/2 cups granulated sugar
3 tablespoons Dutch-processed cocoa powder
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1/2 cup crushed peppermint bark
1/4 cup crushed candy canes
Instructions
1. Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle with a 5-inch inner ring to form a wreath guide.
2. In a large mixing bowl, beat the egg whites until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, and beat until stiff, glossy peaks form.
4. Sift in cocoa powder, cornstarch, add vinegar and vanilla. Fold gently until marbled.
5. Spoon the meringue onto the parchment in a ring shape using your template.
6. Bake for 1 hour, then turn off the oven and allow to cool inside with the door closed.
7. Once fully cooled, top with whipped cream, peppermint bark, and crushed candy canes.
8. Serve immediately for best texture.
Notes
Be sure your mixing bowl is completely grease-free when whipping egg whites for best volume.
Only add toppings right before serving to maintain the crisp texture of the meringue.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 29g
- Sodium: 38mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 33mg
Keywords: Christmas dessert, pavlova wreath, chocolate peppermint, easy meringue recipe