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📊Recipe at a Glance
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 4 hours 30 minutes (including cooling time)
- Servings: 10 servings
- Diet Type: Gluten-Free, Vegetarian
- Cuisine: Australian
A chocolate peppermint pavlova wreath is the kind of dessert that makes your holiday table feel magical, and you’re going to have so much fun creating it.
The pavlova is crisp on the outside, soft inside, and full of rich chocolate flavor. A swirl of peppermint adds a festive touch that you’ll love in every bite.
You can top it with whipped cream, berries, or crushed candy canes to make it even more beautiful.
It looks impressive, but it’s much easier to make than you might think. This wreath is your chance to wow guests with a dessert that’s elegant, delicious, and perfectly holiday-ready.
Why This Recipe Stands Out
- The wreath shape creates a stunning centerpiece that steals the show at any holiday gathering.
- Crispy exterior meets soft marshmallow interior for incredible texture contrast in every bite.
- Chocolate and peppermint combination brings festive winter flavors without being overly sweet.
- Can be made ahead and assembled just before serving, reducing holiday stress.
- Naturally gluten-free dessert that accommodates many dietary needs.
- Uses simple pantry ingredients transformed into an impressive presentation.
Ingredients You’ll Need
For the Meringue Wreath:
- 6 large egg whites, room temperature
- 1½ cups superfine sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons cornstarch
- 2 teaspoons white vinegar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- ½ teaspoon peppermint extract
- 4 ounces dark chocolate, melted and cooled slightly
- ½ cup crushed peppermint candies or candy canes
- 4 ounces peppermint bark, broken into pieces
- Fresh mint leaves for garnish
Tools to Use
- Stand mixer or electric hand mixer
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Pencil or pen
- Offset spatula
- Sifter or fine-mesh strainer
- Whisk
- Small bowl
How to Make the Chocolate Peppermint Pavlova Wreath
Step-1: Prepare Your Oven and Template
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Using a pencil, trace a 9-inch circle on the parchment. Draw a smaller 4-inch circle inside to create your wreath template.
Flip the parchment over so pencil marks face down. The markings will still be visible as your guide.
Step-2: Whip the Egg Whites
Place room temperature egg whites in a completely clean, dry mixing bowl. Beat on medium speed for 2 minutes until bubbles form.
Increase speed to medium-high. Continue beating until soft peaks form. The whites should look foamy and increase in volume.
This takes about 3 minutes.
Step-3: Add Sugar Gradually
With mixer running on medium speed, add superfine sugar one tablespoon at a time.
Wait 20 seconds between each addition. This allows sugar to dissolve properly.
The mixture will become thick and glossy. Continue beating until stiff, shiny peaks form.
This process takes 15-20 minutes total. Rub a bit between your fingers. If it feels smooth, not gritty, the sugar has dissolved.
Step-4: Incorporate Dry Ingredients
Sift cocoa powder and cornstarch together in a small bowl.
Add the sifted mixture to the meringue along with salt, vinegar, and vanilla extract.
Beat on low speed for 30 seconds. Scrape down bowl sides. Beat for another 30 seconds until fully combined.
The meringue should hold stiff peaks when you lift the beaters.
Step-5: Shape the Wreath
Spoon large dollops of chocolate meringue around your traced circle guide.
Leave the center open to create the wreath shape. Use an offset spatula to spread and smooth the meringue.
Build up the sides to create height. Make decorative swirls or peaks with the back of a spoon.
The meringue should be about 3 inches tall.
Step-6: Bake the Pavlova
Place the baking sheet in the preheated oven. Immediately reduce temperature to 200°F.
Bake for 1 hour and 30 minutes without opening the oven door. Do not peek during baking.
The pavlova should feel dry to touch on the outside. Turn off the oven.
Leave the pavlova inside with door slightly ajar for 2-3 hours. This slow cooling prevents cracking.
Step-7: Cool Completely
Remove the pavlova from oven once completely cool. Carefully transfer it with the parchment paper to a serving platter.
The meringue should have a crisp exterior. The center will still feel slightly soft. This is perfect.
Store uncovered at room temperature if not decorating immediately.
Step-8: Prepare the Peppermint Cream
In a cold mixing bowl, combine heavy whipping cream, powdered sugar, and peppermint extract.
Beat on high speed for 2-3 minutes. The cream should form soft peaks. Do not overbeat or it will become grainy.
Taste and adjust peppermint extract if desired. Chill until ready to use.
Step-9: Drizzle with Chocolate
Just before serving, drizzle the cooled melted chocolate over the pavlova wreath.
Let it cascade down the sides naturally. This creates visual appeal.
The chocolate also acts as a barrier between cream and meringue. This prevents the pavlova from getting soggy too quickly.
Step-10: Add Final Toppings
Spoon or pipe the peppermint whipped cream generously onto the pavlova.
Fill the center of the wreath. Let it overflow slightly for a luxurious look. Sprinkle crushed peppermint candies over the cream.
Arrange peppermint bark pieces artfully on top. Tuck fresh mint leaves between the bark pieces.
Serve immediately for best texture.
Nutritional Information
Per serving (based on 10 servings):
- Calories: 340
- Protein: 4g
- Fat: 18g
- Carbohydrates: 43g
- Sodium: 95mg
Tips for Success
- Ensure all equipment is completely grease-free, as even a trace of fat prevents egg whites from whipping properly.
- Room temperature egg whites whip to greater volume than cold ones, so let them sit out for 30 minutes.
- Add sugar very gradually to allow complete dissolution, preventing weeping or beading on the baked pavlova.
- Never open the oven door during baking, as temperature drops cause the pavlova to collapse.
- Cool the pavlova slowly in the turned-off oven to minimize cracking from temperature shock.
- Make the meringue base up to 2 days ahead and store in an airtight container in a cool, dry place.
- Wait until just before serving to add toppings, as cream softens the meringue within 30 minutes.
- Use fresh eggs for the most stable meringue structure, as older eggs have weaker proteins.
Common Mistakes to Avoid
- Using a bowl with any grease residue will prevent egg whites from achieving proper volume and stability.
- Adding sugar too quickly creates a grainy texture and causes sugar to leak out during baking.
- Underbaking leaves the pavlova too soft and sticky, while overbaking makes it completely dry throughout.
- Adding toppings too early makes the meringue soggy and causes it to lose its signature crispy exterior.
- Storing pavlova in humid conditions or the refrigerator before decorating makes it weepy and soft.
- Skipping the vinegar or cornstarch results in a crunchy meringue without the desired marshmallow center.
- Using coarse sugar instead of superfine creates a gritty texture that never fully dissolves.
Creative Serving Ideas
- Serve alongside mugs of hot chocolate with extra peppermint sticks for a coordinated dessert experience.
- Place small tea lights around the wreath base to create an elegant centerpiece that glows.
- Add fresh raspberries or pomegranate seeds for pops of red color that complement the peppermint.
- Drizzle with caramel sauce instead of chocolate for a sweet and salty variation.
- Cut into wedges and plate individually with a scoop of vanilla ice cream on the side.
- Create a dessert charcuterie board by surrounding the wreath with extra chocolate, candies, and cookies.
- Top with sugared cranberries and rosemary sprigs for a sophisticated presentation.
- Serve with coffee or espresso to balance the sweetness and enhance the chocolate flavor.
Frequently Asked Questions
Can I Make the Pavlova Ahead of Time?
Yes, bake the meringue wreath up to 2 days in advance. Store it in an airtight container at room temperature in a dry location.
Do not refrigerate the undecorated pavlova as humidity makes it weepy.
Add toppings just 20-30 minutes before serving for best texture.
Why Did My Pavlova Crack?
Small cracks are normal and add rustic charm to pavlovas.
Large cracks usually result from temperature shock, opening the oven door during baking, or cooling too quickly.
The slow cooling method in this recipe minimizes cracking. Toppings cover any imperfections beautifully.
Can I Use Regular Granulated Sugar Instead of Superfine?
You can, but superfine sugar dissolves more easily and creates a smoother meringue.
If using regular sugar, pulse it in a food processor for 30 seconds to create finer crystals. This reduces grittiness in the final pavlova.
How Do I Know When the Meringue Is Ready?
The meringue is ready when it forms stiff, glossy peaks that hold their shape completely.
Rub a small amount between your fingers. If you feel no sugar grains and it’s completely smooth, the sugar has dissolved.
This takes 15-20 minutes of beating after adding all the sugar.
What If I Don’t Have Peppermint Extract?
Use vanilla extract only and top with fresh peppermint bark for flavor.
Alternatively, crush peppermint candies into a fine powder and fold 2 tablespoons into the whipped cream.
The candy dissolves and infuses peppermint flavor throughout.
Can I Freeze Leftover Pavlova?
While you can freeze unfrosted pavlova wrapped tightly for up to 1 month, the texture changes slightly upon thawing.
It becomes less crisp on the exterior. Once topped with cream, do not freeze as dairy separates and becomes watery when defrosted.
Why Is My Pavlova Weeping or Sticky?
Weeping occurs when sugar hasn’t fully dissolved or when humidity is high.
Make sure to beat the meringue long enough for all sugar to dissolve.
Bake until completely dry to touch. Store in a cool, dry place rather than the refrigerator before decorating.
Can I Make This Without Cocoa Powder?
Absolutely. Simply omit the cocoa powder for a classic white pavlova wreath.
You may want to increase vanilla extract to 2 teaspoons. The baking time and technique remain exactly the same.
Top with any fruit or flavored cream you prefer.
