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.
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)
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.
Notes
Be sure your mixing bowl is completely grease-free before whipping egg whites—any fat will prevent stiff peaks.
Don’t open the oven during baking or cooling; sudden changes in temperature can cause the meringue to collapse.
Top the pavlova right before serving to keep the meringue crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 26g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Christmas pavlova, peppermint dessert, chocolate wreath