This Christmas Pavlova is a light and festive dessert with a crispy meringue shell and a soft, marshmallowy center, topped with whipped cream and fresh seasonal fruits.
It’s a beautiful centerpiece with a touch of sweetness, balanced by tart berries and a sprinkle of pomegranate seeds that add both flavor and sparkle. A stunning dessert for any holiday gathering, pavlova brings elegance and a delightful mix of textures to the table.
Pair it with a warm, spiced Mulled Wine for a cozy holiday vibe, or with refreshing Sparkling White Sangria to keep the flavors bright and balanced.
Why You’ll Love This Christmas Pavlova?
- Light Yet Indulgent: The meringue’s crispy shell and soft center create a satisfying contrast.
- Festive Presentation: A beautiful topping of colorful fruits makes it a show-stopper.
Christmas Pavlova Recipe
This pavlova is a show-stopping dessert with a crisp meringue shell, a soft marshmallowy center, and a lavish topping of whipped cream and fresh berries. It’s perfect for any celebration!
Equipment
- Electric mixer or hand whisk
- Large mixing bowl
- medium mixing bowl
- Measuring spoons and cups
- Baking tray
- Baking parchment
- Piping bag (optional)
- Large spoon or spatula
- Fine mesh strainer or sieve
- Small cup
- Knife and Cutting Board
Ingredients
For the Pavlova:
- 6 large free-range egg whites
- 350 g 12oz caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour cornstarch
For the Filling:
- 600 ml 20fl oz double cream, cold
- 1 tsp vanilla bean paste
- 50 g 1¾oz icing sugar, sifted
- 200 g 7oz strawberries, hulled and quartered
- 300 g 10½oz raspberries
- 200 g 7oz blueberries
- 50 g 1¾oz pomegranate seeds
- A few mint leaves to decorate (optional)
- Icing sugar for dusting
Instructions
Making the Pavlova:
- Preheat the oven to 160°C/140°C Fan/Gas 3. Line a large baking tray with baking parchment and draw a 30cm (12in) circle. Draw a smaller 15cm (6in) circle inside to create a ring as a guide.
- In a clean mixing bowl, whisk the egg whites with an electric mixer until soft peaks form.
- Gradually add the caster sugar, a spoonful at a time, whisking on high speed until the meringue is stiff and glossy.
- Mix the white wine vinegar and cornflour in a small cup until smooth, then gently fold this into the meringue.
- Spoon the meringue onto the prepared parchment, following the circle to make a ring. Create a shallow trench in the meringue for the cream and fruit filling.
- Place the meringue in the oven and immediately reduce the temperature to 140°C/120°C Fan/Gas 1. Bake for 1 hour to 1 hour 15 minutes, until the outside is crisp but still white.
- Turn off the oven and leave the pavlova inside to cool for at least an hour or overnight.
Assembling the Pavlova:
- In a bowl, whip the double cream, vanilla bean paste, and icing sugar until stiff peaks form.
- Spoon the whipped cream into the trench on the pavlova.
- Arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top.
- Decorate with a few mint leaves if desired and dust with icing sugar before serving.
- Slice into wedges and serve this stunning berry pavlova to delight your guests!
Nutrition Facts:
Nutrition | Value |
---|---|
Calories | 288 kcal |
Carbohydrates | 60 g |
Sugar | 20 g |
Fat | 19 g |
Protein | 3 g |
Fibre | 2 g |