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Christmas Pavlova

A delightful dessert with a light and airy texture, topped with fresh fruits and whipped cream, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the meringue
  • 4 pieces egg whites, room temperature Make sure they are completely clean and dry before use.
  • 1 cup granulated sugar Add slowly while beating for best results.
  • 1 teaspoon cornstarch Helps stabilize the meringue.
  • 1 teaspoon white vinegar Adds stability to the meringue.
  • 1 teaspoon vanilla extract Enhances flavor.
For the topping
  • 1 cup heavy whipping cream Should be beaten until soft peaks form.
  • 2 tablespoons powdered sugar To sweeten the whipped cream.
  • 1 cup strawberries, sliced Fresh for garnishing.
  • 3/4 cup raspberries Fresh for garnishing.
  • 1/2 cup pomegranate arils Fresh for garnishing.
  • 1 teaspoon fresh rosemary leaves For garnish.

Method
 

Preparation
  1. Preheat the oven to 250°F and line a baking sheet with parchment paper, drawing an 8-inch circle on the parchment as a guide.
  2. In a clean mixing bowl, beat the egg whites until soft peaks form.
  3. Add the granulated sugar slowly, a spoonful at a time, beating constantly until the meringue is thick, glossy, and holds stiff peaks.
  4. Gently fold in the cornstarch, white vinegar, and vanilla extract.
  5. Spoon the meringue onto the prepared baking sheet and shape it into a round, making a slight well in the center.
Baking
  1. Bake for 1 hour and 15 minutes. Turn off the oven, crack the door open, and let the pavlova cool completely inside.
Topping
  1. Beat the heavy whipping cream with the powdered sugar until soft peaks form.
  2. Transfer the cooled pavlova to a serving plate and top with whipped cream.
  3. Decorate with strawberries, raspberries, pomegranate arils, and rosemary.
  4. Serve immediately for the best texture.

Notes

Store any leftover Pavlova in an airtight container at room temperature for up to one day. Avoid refrigeration, as this can cause the meringue to become soft and lose its crispness. For variations, substitute the fruits with favorites like kiwi, mango, or blueberries, and consider adding chocolate sauce or crushed nuts for texture.