Christmas Pavlova Recipe
Time
Prep: 20 minutes
Bake: 1 hour 15 minutes
Cool: 1 hour (in oven)
Serves: 8–10
Ingredients
For the Pavlova
4 large egg whites, room temperature
1 cup superfine (caster) sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Topping
1½ cups heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Christmas Fruit Toppings (choose any)
Strawberries, sliced
Raspberries
Kiwi, sliced
Blueberries
Pomegranate seeds
Fresh mint leaves (optional)
Instructions
1. Prepare the Oven
Preheat oven to 120°C / 250°F
Line a baking tray with parchment paper
Draw a 20–22 cm (8–9 inch) circle on the paper, then flip it over
2. Make the Meringue
In a clean, dry bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form
Gradually add sugar 1 tablespoon at a time, beating well after each addition
Continue beating until the mixture is thick, glossy, and the sugar is fully dissolved
Gently fold in cornstarch, vinegar (or lemon juice), and vanilla extract
3. Shape the Pavlova
Spoon the meringue onto the parchment within the circle
Shape into a round nest, creating a slight dip in the center for the cream
4. Bake
Place in oven and bake for 1 hour 15 minutes
Turn oven off and leave the pavlova inside with the door slightly open for 1 hour to cool slowly
Assemble (Just Before Serving)
Whip cream with powdered sugar and vanilla until soft peaks form
Spread whipped cream over the cooled pavlova
Decorate generously with fresh fruit
Garnish with mint leaves for a festive look
Tips
Assemble just before serving to keep it crisp
Store unassembled pavlova in an airtight container up to 2 days
Cracks are normal—and beautiful!
