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?

The completed pavlova on the white marble cooktop, garnished with mint leaves and a dusting of icing sugar. Slices reveal the crispy meringue shell with creamy, fruit-filled center, ready to serve.

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!

Print Recipe Pin Recipe

Prep Time 30

Cooling Time 1 15

Total Time 1 45

Course Dessert

Cuisine American

Servings 10

Calories 290 kcal

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!