Description
A festive and elegant Chocolate Peppermint Christmas Pavlova Wreath Dessert featuring a crisp cocoa meringue base, fluffy marshmallow center, peppermint whipped cream, crushed candy, and a luscious chocolate drizzle. This gluten-free holiday dessert recipe is perfect for Christmas gatherings and adds a stunning centerpiece to your table.
Ingredients
6 large egg whites
1 ½ cups granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
3 tablespoons unsweetened cocoa powder
½ teaspoon peppermint extract
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
⅓ cup crushed peppermint candies
½ cup dark or semi-sweet chocolate, melted
½ cup fresh berries or pomegranate arils (optional)
Instructions
1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment. Draw a 9-inch circle and a 5-inch inner circle to shape the wreath.
2. In a clean bowl, beat egg whites on medium until soft peaks form.
3. Gradually add granulated sugar and beat on high until glossy, stiff peaks form.
4. Sift in cocoa powder, then gently fold in cornstarch, vinegar, and peppermint extract.
5. Spoon meringue onto parchment in a wreath shape. Smooth the top and shape swoops.
6. Bake for 90 minutes, then turn off oven and cool inside for 1 hour without opening the door.
7. Whip cream with powdered sugar until soft peaks form.
8. Spread whipped cream over cooled meringue.
9. Sprinkle with crushed peppermint and fresh berries or pomegranate.
10. Drizzle melted chocolate on top and serve immediately.
Notes
Keep the egg whites at room temperature for best whipping.
Cool the meringue in the oven to avoid cracks.
Decorate just before serving for freshest texture.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday, Christmas
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 260
- Sugar: 29g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg