Chocolate Peppermint Pavlova Wreath is a Christmas pavlova recipe shaped like a festive wreath and built for balance. It has a crisp cocoa meringue shell, a soft marshmallow center, and cool peppermint cream that sets it apart from other holiday desserts.
What makes this wreath stand out is the structure. The piped filling doesn’t sit just on top. It fills the cracks and hollows throughout the ring, creating layers of texture you don’t expect at first glance. Most pavlovas stay flat and piled. This one rises up and gives you something to cut into.
I save this recipe for Christmas Eve and larger December dinners when the table needs a light dessert that still looks impressive. It’s part pavlova, part centerpiece. And if you’ve ever served a Gingerbread Wreath, you already know the value of shape on a holiday plate.
How the Structure Keeps It Balanced
The base follows the classic pavlova ratio. Four egg whites to one cup of sugar, with cornstarch and vinegar to stabilize. Cocoa adds bitterness and color without weighing it down. That ratio gives the meringue enough strength to hold its shape through baking and cooling.
Some recipes skip the cocoa, but I find chocolate anchors the sweetness. It builds in a natural contrast to the mint cream and candy on top. If you’ve ever tried a Classic Yule Log, you’ll recognize that balance.
Drying the meringue slowly with the oven cracked open is critical. It prevents collapse. Skip this step and you’ll get weeping or an unstable shell. You want a crust that breaks gently, not one that caves in.
Focus on the Peppermint Cream
This cream needs body without heaviness. I use 2 cups of cold heavy cream and stop whipping when the peaks are stable but soft enough to pipe. That way, the cream settles into the cracks rather than sitting on top like frosting.
The peppermint extract adds sharpness. Half a teaspoon is enough. Too much and it feels artificial. Powdered sugar, not granulated, keeps the texture smooth. Granulated sugar can leave grit behind unless you melt it first.
If peppermint isn’t your thing, a vanilla version works too. Just reduce the sugar slightly and skip the extract. I’ve done it before for guests who prefer less mint.
Ingredient Decisions That Matter
I use large eggs, not medium or extra-large. The volume affects the structure. Room temperature helps the whites whip faster and hold better peaks.
Cocoa powder needs to be unsweetened. Dutch-process works, but I prefer natural for its brighter notes. It cuts through the creaminess better.
Cornstarch and vinegar act as insurance. They stop the egg whites from over-tightening and splitting. It’s a trick I picked up from my meringue-heavy bakes like Gingerbread Crinkle Cookies, where structure makes or breaks the result.
Pacing the Process for Best Results
The meringue must whip until stiff and glossy. That takes six to eight minutes with a stand mixer on medium-high. Add sugar gradually to avoid collapsing the structure mid-whip. If your peaks droop, keep mixing.
When shaping the ring, follow the drawn template. Make the outer edges rough, almost spiked. These catch the toppings later and create visual dimension.
Cool the meringue slowly. It may crack, and that’s a good thing here. Those cracks hold whipped cream, giving the wreath depth both visually and in texture.
How to Check for Doneness
The pavlova should feel dry to the touch but still slightly soft at the center base. A pale matte finish signals readiness. If it turns tan or sticky, it stayed in too long or too hot.
Overbaked meringue shatters on slicing and turns chewy in a bad way. Underdone pavlova will sag and leak. The best test? Tap the side with a spoon. A dry, hollow sound means it’s set.
Common Mistakes to Watch For
Greasy mixing bowls will ruin the meringue. Always clean and dry your tools before starting.
Beating the egg whites past stiff peaks introduces cracks before baking. If you see dry streaks forming during whipping, stop.
Overfilling with whipped cream early makes the base soggy. Always fill and decorate close to serving time. Letting the pavlova sit overnight with cream inside flattens the center.
Ways to Adapt the Recipe
To make a mocha version, add 1 teaspoon of instant espresso powder with the cocoa.
For a berry twist, mix chopped fresh raspberries into the cream before piping.
You can replace peppermint with orange extract and use candied orange peel instead of candy cane. It gives a softer, citrus tone and still pairs well with chocolate.
For a smaller wreath, halve the ingredients and trace a 6-inch ring. This works well for smaller gatherings.
Storage Advice That Keeps Texture Intact
Store the plain meringue shell in an airtight container for up to 2 days. Avoid humid areas.
Once filled, serve within 2 to 3 hours. After that, the cream starts loosening the center.
Do not freeze the filled pavlova. The meringue softens and loses structure. If needed, freeze the shell on its own, wrapped tightly, for up to one month. Thaw uncovered at room temperature before decorating.
What I’ve Learned From Repeating This Bake
Use a glass or metal bowl for the egg whites, never plastic. Plastic holds onto fat.
Mark the parchment clearly. It helps keep the wreath even, and symmetry improves the finished look.
Let the chocolate curls sit in the freezer five minutes before decorating. They hold shape better.
Pipe the cream while it’s still cold. If it warms up, it loses definition and becomes loose.
Serving Options I Use Again and Again
Place on a white platter with fresh cranberries tucked around the edge.
Dust lightly with cocoa for a muted finish.
Top with sugared rosemary sprigs to echo the wreath shape.
Slice gently with a serrated knife to keep the meringue intact.
Serve beside other holiday shapes like Christmas Wreath Cupcakes for a matched table.
Save This Recipe and Share Your Wreath
Pin this Chocolate Peppermint Pavlova Wreath to your Christmas board so you’ll have it on hand for December gatherings.
If you try it, let me know in the comments how it turned out. Did you go peppermint, or try one of the twists? I’d love to hear how you made it your own.
Chocolate Peppermint Pavlova Wreath
This festive Chocolate Peppermint Pavlova is styled as a stunning Christmas Pavlova Wreath, combining crisp meringue with a soft, marshmallowy center. Finished with whipped cream, crushed peppermint candy, chocolate curls, and fresh berries, it’s a beautifully light addition to your holiday table. If you’re looking for a unique twist on the classic Pavlova Recipe, this Christmas Wreath Pavlova delivers elegance, flavor, and a wow factor. Great for winter gatherings and Xmas food spreads, this holiday-ready Pavlova balances sweetness and freshness for a crowd-pleasing dessert. Save it now for your next batch of delicious desserts.
Ingredients
- FOR THE CHOCOLATE PAVLOVA:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder (sifted)
- Pinch of salt
- FOR THE PEPPERMINT WHIPPED CREAM FILLING:
- 2 cups heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- ½ teaspoon peppermint extract
- FOR DECORATION:
- ¼ cup crushed peppermint candy (candy canes or disks)
- 3 ounces milk or dark chocolate (cut into shards or curls)
Instructions
- MAKE THE MERINGUE: Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper. Trace a 9-inch circle with a 4-inch inner circle onto the paper to guide the shape of the wreath, then flip the paper over. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one spoonful at a time, beating until the mixture is glossy and stiff peaks form, about 6 to 8 minutes. Add the vanilla, vinegar, salt, and cornstarch, and gently fold to combine. Sift in the cocoa powder and fold just until evenly blended.
- SHAPE THE WREATH: Spoon the meringue onto the parchment in a thick ring, following the traced guide. Use the back of a spoon to create a shallow trench in the center and form textured edges with small indentations around the outside. These details will help hold the cream later and give the wreath its rustic shape.
- BAKE AND COOL: Bake the meringue for 1 hour without opening the oven door. After baking, turn off the oven and leave the pavlova inside with the door slightly open to cool completely. This slow cooling helps prevent the meringue from collapsing. Once cooled, it will be dry and cracked on the outside and firm enough to fill.
- WHIP THE CREAM: In a cold mixing bowl, whip the heavy cream, powdered sugar, and peppermint extract until medium-stiff peaks form. Do not overbeat. The cream should be smooth and stable enough to pipe.
- FILL THE PAVLOVA: Transfer half of the whipped cream into a piping bag fitted with a round or star tip. Pipe the cream into the visible cracks and indentations along the wreath, letting it peek out slightly to create a snowy look. Then fill the shallow center of the wreath with a smooth layer of cream.
- PIPE DECORATIVE SWIRLS: Use the remaining whipped cream to pipe rosettes or swirls evenly spaced around the top of the wreath. This adds visual interest and holds the toppings in place.
- DECORATE: Sprinkle crushed peppermint candy over the piped cream. Press chocolate shards or curls into the rosettes to add height and texture. Serve on a simple platter for the most festive presentation.
Notes
Make sure the mixing bowl and beaters are clean and dry when whipping egg whites. Any fat or moisture will prevent stiff peaks from forming. The pavlova can be made a few hours ahead, but fill and decorate it just before serving to maintain texture.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 414Total Fat 23gSaturated Fat 14gUnsaturated Fat 9gCholesterol 114mgSodium 3136mgCarbohydrates 45gFiber 2gSugar 36gProtein 7g
