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.

Christmas Pavlova Recipe: Light, Crispy, and Perfectly Festive for the Holidays!

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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.
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.

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!
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Prep Time 30 minutes
Cooling Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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.
    A small cup on the white marble cooktop containing a mixture of white wine vinegar and cornflour. This stabilizing mixture is gently folded into the glossy 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.
    The meringue spooned onto a parchment-lined tray on the white marble cooktop, shaped carefully into a ring with a shallow trench in the center, prepared to hold 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.
    The baking tray placed into the oven at 160°C on the white marble cooktop as the temperature is immediately reduced to 140°C. The pavlova bakes for 1 hour to 1 hour 15 minutes, achieving a crisp, white exterior.
  • Turn off the oven and leave the pavlova inside to cool for at least an hour or overnight.
    The pavlova cooling inside the turned-off oven for at least an hour or overnight, allowing it to set fully while preserving the delicate, crisp meringue shell.

Assembling the Pavlova:

  • In a bowl, whip the double cream, vanilla bean paste, and icing sugar until stiff peaks form.
    A mixing bowl on the white marble cooktop filled with cold double cream, vanilla bean paste, and sifted icing sugar. The mixture is whipped to stiff peaks, forming a smooth filling for the pavlova.
  • Spoon the whipped cream into the trench on the pavlova.
  • Arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top.
    The cooled pavlova ring on the white marble cooktop, filled with whipped cream in the central trench. A colorful assortment of strawberries, raspberries, blueberries, and pomegranate seeds is arranged on top.
  • Decorate with a few mint leaves if desired and dust with icing sugar before serving.
    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.
  • Slice into wedges and serve this stunning berry pavlova to delight your guests!

Nutrition Facts:

NutritionValue
Calories288 kcal
Carbohydrates60 g
Sugar20 g
Fat19 g
Protein3 g
Fibre2 g

Try more such Christmas delights!

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