Name: Chocolate Peppermint Christmas Pavlova Wreath Dessert
Prep time: 20 min
Cook time: 1 h 30 min
Total time: PT-491733H35M2S
Cuisine: Holiday
Ingredients: 6 large egg whites; 1 1/2 cups granulated sugar; 2 teaspoons cornstarch; 1 teaspoon white vinegar; 3 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla extract; 1 1/2 cups heavy whipping cream; 1/2 cup crushed peppermint candies; 1/2 cup dark chocolate or peppermint bark, broken into shards; Fresh mint leaves (optional)

This Chocolate Peppermint Christmas Pavlova Wreath Dessert is a showstopping centerpiece for any holiday celebration. With its glossy chocolate meringue base that cracks delicately to reveal a soft marshmallow-like interior, and a crown of fluffy whipped cream, crushed candy canes, and dark chocolate shards, this dessert delivers festive flavor in every bite.

The contrast between the cool peppermint, rich chocolate, and airy meringue creates a harmony of textures and tastes that’s both indulgent and refreshing. Whether you’re hosting a cozy gathering or looking to impress at a winter potluck, this pavlova wreath not only tastes like Christmas but looks like it too.

What Kind of Chocolate Should I Use for the Pavlova?

For the best results, use high-quality unsweetened cocoa powder for the meringue base to deliver deep chocolate flavor without overwhelming sweetness. For topping, dark chocolate or peppermint bark broken into shards adds a satisfying crunch and aesthetic contrast against the whipped cream.

Ingredients for the Chocolate Peppermint Christmas Pavlova Wreath Dessert

Egg Whites – The foundation of the pavlova, they whip into stiff, glossy peaks creating structure and volume.

Granulated Sugar – Slowly added to stabilize the egg whites and give the meringue its signature crisp exterior.

Cornstarch – Helps create that chewy, marshmallow-like center by stabilizing the meringue.

White Vinegar – Just a small amount improves the texture and ensures a tender interior.

Unsweetened Cocoa Powder – Adds rich chocolate flavor to the pavlova base.

Vanilla Extract – Balances the chocolate with a touch of warmth and depth.

Heavy Whipping Cream – Whipped to soft peaks and used as the fluffy topping that anchors all the garnishes.

Crushed Peppermint Candies – Sprinkled over the top for crunch and festive peppermint zing.

Dark Chocolate or Peppermint Bark – Broken into rustic pieces for that luxurious, decorative finish.

Fresh Mint Leaves (optional) – Adds a pop of green and enhances the peppermint flair visually.

How To Make the Chocolate Peppermint Christmas Pavlova Wreath Dessert

Step 1: Prep and Preheat

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle in the center. Then draw a smaller 5-inch circle inside to guide your wreath shape. Flip the paper so the markings are on the bottom.

Step 2: Whip the Egg Whites

In a clean, grease-free bowl, beat 6 large egg whites on medium speed until soft peaks form. Gradually add 1 1/2 cups of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved.

Step 3: Fold in Flavor

Gently fold in 2 teaspoons cornstarch, 1 teaspoon white vinegar, 3 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract. The meringue should hold its shape and have a rich cocoa tint.

Step 4: Shape the Wreath

Spoon the chocolate meringue onto the parchment paper within the circle guides, forming a ring. Use the back of a spoon to create swoops and peaks, keeping the center open. Smooth the top slightly to hold toppings later.

Step 5: Bake and Cool

Place the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes, then turn off the oven and let the pavlova cool inside with the door slightly ajar for at least 2 hours or overnight. This prevents cracking.

Step 6: Whip and Decorate

Whip 1 1/2 cups of heavy cream to soft peaks. Carefully transfer the cooled pavlova to a serving platter. Top generously with whipped cream, sprinkle with crushed peppermint candies, and decorate with chocolate shards or peppermint bark. Garnish with fresh mint leaves if desired.

How to Serve and Store Your Chocolate Peppermint Christmas Pavlova Wreath Dessert

To serve, slice the pavlova with a sharp knife, making sure to get through the crisp meringue shell into the soft, marshmallow center. Each bite should give a mix of airy chocolate base, whipped cream, and peppermint-chocolate topping. This dessert pairs beautifully with hot cocoa, espresso, or a festive holiday cocktail.

As for storing, pavlova is best enjoyed fresh on the day it’s topped, but the meringue base can be made ahead. Keep it in an airtight container at room temperature for up to 2 days. Once topped with cream, refrigerate leftovers and enjoy within 24 hours—note that it may soften but will still taste divine.

Frequently Asked Questions

How far in advance can I make the pavlova base?

You can make the meringue base up to 2 days in advance. Just store it in a dry, airtight container at room temperature to keep it crisp.

What happens if my pavlova cracks?

Don’t worry! Cracks are totally normal and add rustic charm. Plus, whipped cream and toppings can easily cover any imperfections.

Can I use store-bought whipped topping?

While homemade whipped cream is recommended for flavor and texture, you can use stabilized store-bought whipped topping in a pinch.

Is it possible to make this dairy-free?

Yes, substitute the heavy cream with coconut whipped cream or another non-dairy alternative.

Can I add fruit to the topping?

Absolutely! Pomegranate seeds, raspberries, or thin orange slices make colorful and tasty additions.

What’s the best way to crush peppermint candy?

Place candy canes or peppermint rounds in a zip-top bag and crush with a rolling pin or heavy skillet for even, manageable pieces.

Want More Christmas Dessert Ideas?

If you’re loving this Chocolate Peppermint Christmas Pavlova Wreath, here are more festive favorites you might want to try next:

Strawberry Cheesecake Donut Holes for a fruity surprise inside every bite.
Hot Fudge Pie for intense chocolate lovers.
Oreo Stuffed Cinnamon Rolls if you like twists on a classic brunch treat.
Whipped Shortbread Cookies for a melt-in-your-mouth, buttery cookie.
Lemon Oatmeal No-Bake Cookies for something zesty, quick, and easy.

Each of these treats brings something unique to your holiday dessert table!

📌 Save this recipe to your Pinterest holiday dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out! Did you go with dark chocolate or peppermint bark on top? Did you try any fruit additions?

I always love seeing how others personalize these recipes. Feel free to ask questions—let’s help each other bake with joy!

Chocolate Peppermint Christmas Pavlova Wreath Dessert

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 3.5 hours
Yield: 10 servings 1x
Category: Dessert
Method: Baked
Cuisine: Holiday
Diet: Vegetarian

Print Recipe

Description

A festive showstopper, this Chocolate Peppermint Christmas Pavlova Wreath Dessert features a crisp cocoa meringue shell with a soft marshmallow center, topped with clouds of whipped cream, crushed peppermint candy, and shards of dark chocolate. It’s the perfect balance of rich, cool, and crunchy—all wrapped up in holiday cheer.

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment and trace a 9-inch and 5-inch circle to guide the wreath. Flip paper over.

2. In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until glossy and stiff peaks form.

3. Gently fold in cornstarch, vinegar, cocoa powder, and vanilla extract until combined.

4. Spoon the meringue onto the parchment in a ring shape, creating peaks and swirls with a spoon.

5. Lower oven to 250°F (120°C) and bake for 90 minutes. Turn oven off, leave the door slightly open, and let pavlova cool inside for at least 2 hours or overnight.

6. Whip cream to soft peaks. Once pavlova is completely cool, top with whipped cream, crushed peppermint, chocolate shards, and mint leaves.