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