This Christmas Pavlova is so easy to make and will make a great Christmas day dessert. You can make the meringue pavlova part ahead of time and store it in a cool place. Allowing you to decorate and serve on the day.As a Christmas meringue dessert, you have so many options for decorating it. I made this pavlova wreath with lots of fresh berries and an optional raspberry coulis. However, you could also add chocolate shavings, nuts or lots of sprinkles.
5 from 9 votes
Prep Time 20 minutesmins
Cook Time 1 hourhr
Decorating Time 30 minutesmins
Total Time 1 hourhr50 minutesmins
Course Bakes, Cakes, Dessert, Party Food, Pudding, Sweet Treats
Preheat the oven to 160ºC / 150ºC Fan / Gas 3 / 320ºF.
Line a baking tray with greaseproof paper.
Draw a circle on the paper - about 30cm in diameter.
Put the 6 egg whites in a clean and dry mixing bowl.
Whisk with an electric whisk until the egg whites resemble soft peaks.
Gradually add 350g of caster sugar a little at a time. Make sure the whisk is on a medium to high speed until the mix starts to go stiff and glossy.
Mix 1 tablespoon of white wine vinegar and 1 tablespoon of cornflour in a cup until smooth.
Add the mix into the egg white mix to make it glossy.
Spoon the egg white meringue onto the circle drawn on the greaseproof paper in blobs.
Pull a dessert or serving spoon around the circle to make a shallow trench and link all the blobs of meringue together. (This will be for the cream and toppings to sit in).
Pop into the oven and reduce the temperature to 140ºC / 120ºC Fan / Gas 1 / 100ºF. Bake for 1 hour–1 hour 15 minutes, until the outside is crisp but still white.
Turn off the oven and leave the cooked pavlova inside the oven at least an hour or overnight to cool and dry.
How to make pavlova cream layer
Add 600ml double cream (heavy cream) to a bowl.
Add in 1 teaspoon vanilla paste (or vanila extract).
Sieve in 50g icing sugar.
Whisk the mix until you have a thick mixture with stiff peaks. (You can do this with electric whisk.)
Gently spoon the stiff cream into the trench in the meringue.
The Pavlova is now ready for you to decorate.
Top with your favourite berries including strawberries, raspberries, cherries, blackberries and redcurrants. Add in a few springs of mint to add some greenery to the pavlova wreath. It also adds a wonderful smell.
Serve and enjoy. If you want extra juiciness you can add a drizzle of raspberry coulis below.
Raspberry Coulis (Optional Extra)
Blend the 400g raspberries with 4 tablespoons of lemon juice and 4 tablespoons of icing sugar.
Pour the mixture into a sieve - make sure you have a jug underneath to catch all the gorgeous juice. Push the blitzed fruit through and discard the seeds.
Drizzle over the pavlova as you serve and enjoy.
Keep in an air tight container in the fridge for up to 2 days.
Notes
• Store the cooked meringue in an airtight box in a cool place for up to 2 weeks.• Pop the pavlova in a freezer-safe box in the freezer for a few months. (Freeze undecorated).• Drizzle over the raspberry coulis just before you serve.• Change around the fruit depending on what you love.• Add chocolate and cherries to turn it into a black forest style pavlova.