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This pavlova Christmas cake recipe delivers a showstopper dessert that feels light as air and tastes like a cloud topped with sweet berries and cream Just right for festive gatherings it combines delicate meringue with bright seasonal fruit and a gentle vanilla embrace My family asks for this every December and it always disappears before the last gift is unwrapped
I remember making this pavlova last Christmas when my niece helped arrange the berries in a wreath pattern She was so proud of her creation and every guest went back for seconds
Ingredients
- Large egg whites: Fresh eggs whip up with more volume and stability
- Granulated sugar: Ensures glossy texture fine sugar dissolves best
- Vanilla extract: Adds warmth to the base Look for pure extract for richer flavor
- Lemon juice: Helps stabilize egg whites and balances sweetness Use fresh lemon for zing
- Cornstarch: Keeps the center of the pavlova soft inside A must for that classic chew
- Fresh whipped cream: Pillowy topping contrasts with the crisp shell Whip cold heavy cream for best results
- Fresh mixed berries: Raspberries blueberries blackberries strawberries all add tang and color Pick ripe inseason berries for juiciness
- Fresh mint leaves: Optional but brings color and a clean finish Opt for unblemished bright green leaves
StepbyStep Instructions
- Prepare the meringue base:
- Begin by carefully separating the egg whites from the yolks Place the egg whites into a clean dry mixing bowl residue or grease will prevent proper whipping
- Whip the egg whites:
- Using a hand mixer or stand mixer beat egg whites at medium speed until they turn foamy This can take a couple of minutes
- Add sugar gradually:
- Add sugar just one tablespoon at a time while beating Slowly adding it helps dissolve the crystals fully Now increase mixer speed to high and whip until the meringue forms stiff glossy peaks Test by turning the bowl upside down the meringue should stay put
- Fold in the flavorings:
- With a spatula gently fold in vanilla extract lemon juice and cornstarch Avoid overmixing or you risk losing the fluffiness
- Shape the pavlova:
- Preheat your oven to 290 degrees Fahrenheit or 145 degrees Celsius Line a baking sheet with parchment paper For a holiday vibe you can trace a circle as a wreath pattern on the back for guidance Pile the meringue on the parchment and shape it into a wreath with raised edges for holding toppings
- Bake to perfection:
- Slide the tray into the oven and bake for one hour Do not open the oven door during this stage since sudden temperature changes can cause cracks
- Cool the pavlova:
- After baking turn off the oven and leave the pavlova inside with the door closed This slow cooling helps prevent collapse and keeps the shell crisp You can let it cool several hours or overnight
- Decorate and serve:
- Once fully cooled gently spread with whipped cream and layer mixed fresh berries on top scattered with mint leaves if you like
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The vanilla extract in this recipe always brings me back to my grandmother’s house at Christmas Her kitchen would smell warm and sweet and she would let us dip our fingers in the whipped cream while decorating the pavlova It became our holiday tradition
Storage Tips
Keep the undecorated pavlova shell at room temperature up to two days in an airtight container Once topped with cream and berries serve within a few hours as moisture will soften the meringue quickly If you have leftovers store them in the fridge but note the texture will change
Ingredient Substitutions
Use superfine sugar for the meringue if available as it dissolves more easily in egg whites For a dairyfree topping try whipped coconut cream and for color swap in pomegranate seeds in place of berries
Serving Suggestions
Pavlova looks stunning as a centerpiece for Christmas brunch or dinner Slice at the table for a bit of drama Try adding a dusting of powdered sugar or finely grated lemon zest for extra flair
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A Bit of History
Pavlova is named after the famous Russian ballerina Anna Pavlova and is beloved in Australia and New Zealand Its crispy airy shell hides a soft marshmallow core making it ideal for bright juicy toppings that celebrate summer in the southern hemisphere’s December
Frequently Asked Questions
- → How do I achieve a crisp pavlova exterior?
Ensure your egg whites are at room temperature, beat until fully stiff, and bake at a low temperature. Cooling in the oven prevents cracks and keeps the shell crisp.
- → Why do you add cornstarch and lemon juice?
Cornstarch stabilizes the meringue and gives pavlova a chewy center, while lemon juice helps maintain structure and volume during baking.
- → Can I prepare the meringue base ahead of time?
Yes, bake and cool the meringue in advance, then store it in an airtight container. Add cream and fruit just before serving to preserve texture.
- → What berries work best for decoration?
Raspberries, blueberries, blackberries, and strawberries all offer vibrant color and tartness, complementing the sweet, airy base beautifully.
- → Can I use a different shape for this dessert?
Absolutely! Form a round or oval base if you like, though the wreath shape adds a festive touch, especially for holidays and gatherings.