Why You’ll Love This Recipe
It is visually stunning, naturally gluten-free, crisp on the outside and marshmallow-soft inside, beautifully flavored with chocolate and peppermint, easy to customize, and perfect for holiday celebrations or winter entertaining.
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Chocolate Peppermint Pavlova Wreath: A Festive, Airy Showstopper for the Holiday Season
- Total Time: 2 hrs
- Yield: 8–10 servings
- Diet: Gluten Free
Description
A stunning holiday pavlova shaped into a festive wreath—crispy on the outside, marshmallowy inside, with rich chocolate swirls, fluffy whipped cream, and crushed peppermint candies.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch
- 1/3 cup cocoa powder, sifted
- 1 tsp vanilla extract
- 2 oz dark chocolate, melted (for swirling)
- Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp peppermint extract (optional)
- Crushed peppermint candy canes
- Chocolate shavings or curls
- Fresh berries (optional)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment and trace a 10-inch circle, then a smaller inner circle to form a wreath.
- In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar, beating until glossy stiff peaks form.
- Gently fold in vinegar, cornstarch, vanilla, and cocoa powder until just combined.
- Drizzle melted chocolate over the meringue and lightly fold to create swirls.
- Spoon meringue onto the parchment, shaping it into a wreath.
- Bake for 1 hour 15 minutes. Turn off oven and let pavlova cool inside with door slightly open.
- For the topping, whip heavy cream, powdered sugar, and peppermint extract until soft peaks form.
- Once pavlova is fully cooled, top with whipped cream.
- Decorate with crushed candy canes, chocolate shavings, and berries if desired.
Notes
- Make sure the bowl is completely clean and free of grease for best meringue.
- Do not overmix chocolate into the meringue—light swirls look best.
- Assemble just before serving to maintain crisp texture.
- Store leftovers in the fridge; pavlova will soften but remain delicious.
- Prep Time: 25 mins
- Cook Time: 1 hr 15 mins
- Category: Dessert
- Method: Baked
- Cuisine: Australian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Egg whites
Form the backbone of the pavlova, whipping into a glossy, stable meringue that bakes into a crisp exterior and pillowy center.
Granulated sugar
Stabilizes the meringue, helps create its signature crisp shell, and sweetens the dessert.
Cornstarch
Keeps the interior soft and marshmallow-like while maintaining structural integrity.
White vinegar or lemon juice
Adds acidity to strengthen the meringue and ensure proper lift.
Cocoa powder
Provides subtle chocolate flavor and a marbled look when lightly folded into the meringue.
Dark chocolate
Melted and drizzled for a beautiful, rich contrast that pairs perfectly with peppermint.
Heavy cream
Whipped to soft peaks for a luscious topping that balances the crisp meringue.
Peppermint extract
Adds festive brightness and classic holiday flair to the whipped cream.
Crushed peppermint candies
Sprinkled on top for crunch, color, and extra peppermint aroma.
Fresh berries or pomegranate arils (optional)
Add bursts of color and a fresh contrast to the rich topping.
Directions
Preheat the oven and line a baking sheet with parchment paper. Draw a large circle as a guide, then a smaller circle inside to form a wreath shape. Set aside. In a clean bowl, beat egg whites on medium speed until soft peaks form, then add granulated sugar gradually, continuing to whip until the mixture becomes thick, shiny, and forms stiff peaks. Beat in the cornstarch and vinegar. Lightly fold in cocoa powder to create marbling; avoid fully blending to maintain streaks.
Spoon the meringue onto the parchment, forming a ring that follows your guide. Smooth or swirl the top as desired. Bake the pavlova at a low temperature until crisp on the outside but still soft inside. Turn off the oven and allow the wreath to cool gradually to prevent cracking.
Just before serving, prepare the topping by whipping the heavy cream with a touch of peppermint extract until smooth and billowy. Spoon the cream over the cooled pavlova. Drizzle with melted chocolate, allowing it to form ribbons over the cream. Garnish with crushed peppermint candies and, if desired, fresh berries or pomegranate arils. Serve immediately for the best texture.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8–10
Preparation time: 25 minutes
Baking time: 1 hour 15 minutes
Cooling time: 1 hour
Total time: about 2 hours 40 minutes
Storage/reheating
Pavlova is best enjoyed the day it is assembled. If made in advance, store the un-topped meringue in an airtight container at room temperature for up to two days. Once topped with cream, refrigerate leftovers for up to one day, though the meringue will soften. Pavlova should not be reheated, as it will lose its crispness.
Variations and Customizations
Chocolate Swirl Pavlova
Fold melted chocolate lightly into the meringue for a more intense chocolate flavor.
Mint-Chocolate Chip Topping
Add finely chopped dark chocolate to the whipped cream for texture and richness.
Berry–Peppermint Fusion
Top with raspberries or blackberries for added color and tart contrast.
Double Peppermint Version
Add extra peppermint extract to the cream and sprinkle additional peppermint shards.
White Chocolate Drizzle
Replace dark chocolate with white chocolate for a softer, sweeter finish.
Mocha Pavlova
Add a touch of espresso powder to the cocoa for a mocha note.
Nutty Crunch
Scatter crushed toasted almonds or hazelnuts for added texture.
Cranberry Garnish
Use sugared cranberries for a wintry, sparkling effect.
Holiday Spice Twist
Add cinnamon or nutmeg to the cream for a warm seasonal undertone.
Mini Pavlova Wreaths
Create individual servings by piping small rounds into wreath shapes.
FAQs
Can I make the meringue ahead of time?
Yes, store the cooled meringue at room temperature in an airtight container before topping.
Why did my pavlova crack?
Minor cracks are normal; large cracks may occur from rapid temperature changes.
Can I skip the cocoa powder?
Yes, the pavlova will be plain white and still delicious.
How do I know the pavlova is done?
It should be firm on the outside while remaining slightly soft inside.
Can I use peppermint oil instead of extract?
Use sparingly; peppermint oil is much stronger.
Does the whipped cream need sugar?
It does not, as the pavlova is already sweet, but you may add a little if preferred.
Can I replace peppermint candies?
Chocolate shavings or sprinkles work well too.
Is this dessert gluten-free?
Yes, pavlova is naturally gluten-free.
Can I use frozen berries?
Use fresh for the best presentation; frozen berries release excess moisture.
Can I add food coloring?
Yes, tint the whipped cream pale pink or red for a festive touch.
Conclusion
A Chocolate Peppermint Pavlova Wreath delivers everything a holiday dessert should: visual beauty, seasonal flavor, and a delightful mix of textures. With its crisp exterior, soft center, chocolate swirls, and refreshing peppermint finish, it strikes a memorable balance between indulgent and light. Whether you’re hosting a festive gathering or preparing a special winter dessert, this pavlova wreath brings elegance and joyful seasonal charm to the table.
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