Description

This festive Chocolate Peppermint Christmas Pavlova Wreath Dessert is a delightful meringue-based treat featuring a crisp exterior and soft, marshmallow-like center. Flavored with cocoa powder and vanilla, the pavlova is baked into a beautiful wreath shape, then topped with whipped cream, crushed peppermint candies, dark chocolate shards, and fresh mint leaves for a perfect holiday centerpiece dessert.

Ingredients

Scale

Meringue Base

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

Topping

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)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and trace a 9-inch and 5-inch circle as a guide for the wreath shape. Flip the parchment paper over so the pencil marks do not contact the meringue.
Beat Egg Whites: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form. This ensures a stable meringue.
Fold in Dry Ingredients: Gently fold the cornstarch, white vinegar, cocoa powder, and vanilla extract into the meringue mixture until combined, taking care not to deflate the batter.
Shape the Pavlova: Spoon the meringue onto the prepared parchment in a ring shape, using the circles as a guide. Create peaks and swirls with the back of the spoon to add texture and visual interest.
Bake and Cool: Lower the oven temperature to 250°F (120°C) and bake the pavlova for 90 minutes. After baking, turn off the oven and leave the door slightly open. Let the pavlova cool completely inside the oven for at least 2 hours or preferably overnight to achieve the perfect texture.
Whip Cream and Decorate: Whip the heavy cream to soft peaks. Once the pavlova is fully cooled, evenly spread the whipped cream over the top. Sprinkle with crushed peppermint candies, place dark chocolate or peppermint bark shards on top, and garnish with fresh mint leaves if desired. Serve immediately.

Notes

Make sure your mixing bowl and beaters are completely clean and free of grease to achieve stiff peaks in the egg whites.
Adding sugar gradually helps stabilize the meringue and prevents it from collapsing.
Cooling the pavlova slowly inside the oven helps prevent cracks and ensures a chewy interior.
You can prepare the pavlova base a day in advance and store it in an airtight container to maintain crispness before decorating.
Use fresh, cold heavy cream for best whipping results.
For a more intense chocolate flavor, you may increase the cocoa powder to 4 tablespoons but be cautious as it may affect meringue stability.