Why You’ll Love Christmas Pavlova Recipe
This pavlova combines a light, crisp‑outside, marshmallow‑inside meringue with creamy, gently spiced filling and a bright burst of fruit and chocolate. It’s a dessert that feels both luxurious and festive, perfect for holiday dinners — and you can make the meringue ahead of time so much of the work is done in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
satsumas (or clementines), peeled and thinly sliced
shelled pistachios, chopped
dark chocolate, grated
small handful of mint leaves
orange, zested
For the meringue:
egg whites
caster sugar
vanilla extract
cornflour
white wine vinegar
For the cream:
double cream
icing sugar
rum (or brandy)
vegetarian mincemeat
Directions
Preheat the oven. Whisk the egg whites until stiff peaks form, then slowly add the sugar until the mixture is glossy and holds firm peaks. Gently whisk in vanilla, cornflour and vinegar. Spoon the meringue onto baking parchment and shape into a circle about 21 cm wide and 4–5 cm high. Bake until set, then turn off the oven and leave the meringue inside to cool and dry completely.
Once cooled, whip the cream with icing sugar and rum (or brandy) until it begins to firm up, then fold in the mincemeat gently to create a marbled effect. Spoon the cream mixture over the cooled meringue, then top with satsuma (or clementine) slices, chopped pistachios, grated chocolate, mint leaves and orange zest. Dust with a little icing sugar before serving.
Servings and timing
Serves 6–8. Preparation takes about 35 minutes; baking ~1 hr 30 min; plus around 2 hours of cooling before assembling.
Variations
You can swap satsumas for other seasonal citrus or fruits (berries, pomegranate seeds, etc.). Instead of mincemeat‑cream, use plain whipped cream or vanilla cream for a simpler version. You could also add different nuts (almonds, hazelnuts) or swap dark chocolate for milk or white, depending on taste.
Storage/Reheating
The meringue base can be prepared ahead and stored at room temperature in an airtight container. Once topped with cream and fruit, pavlova is best served the same day. Any leftovers can be gently refrigerated for up to a day — but note the meringue will start to soften.
FAQs
Why does the pavlova have a marshmallow‑like centre?
The addition of cornflour (and an acid like vinegar) helps stabilize the meringue and creates a soft, moist centre under the crisp shell — typical of a good pavlova.
Can I make the meringue ahead of time?
Yes — you can bake the meringue in advance and store it in an airtight container until you’re ready to assemble, which makes the finishing work on the day much quicker.
What if my meringue cracks during baking?
Some cracking is normal with large pavlovas. As long as the shell is crisp and holds, the dessert will still taste great. The cracks can even add a rustic, charming look.
Do I have to use mincemeat in the cream?
No — mincemeat gives a festive, slightly spiced twist, but you can substitute with plain whipped cream, vanilla cream, or even mascarpone‑based cream for different flavour profiles.
Can I use other fruits instead of satsumas/clementines?
Yes — seasonal fruits like berries, pomegranate arils, or even slices of kiwi or mango can work nicely. Mix and match to suit what you have.
Is this dessert suitable for vegetarians?
Yes — with vegetarian‑friendly mincemeat (or by omitting it), the dessert can be vegetarian.
How should I store leftovers?
Cover gently and refrigerate, but note the meringue will soften over time. Best eaten within a day for optimal texture.
Can I make a smaller or larger pavlova?
Absolutely — you can scale the recipe; just adjust egg whites, sugar and other ingredients proportionally. Baking time may vary slightly.
What’s the best way to serve pavlova?
Serve shortly after assembling, ideally same day: slice carefully and serve on chilled plates. Because of the soft cream, pavlova can soften if left too long at room temperature.
Can I freeze pavlova?
Freezing is not recommended after assembly (cream + fruit will suffer). However, the plain meringue shell might freeze okay if sealed well, but be aware that thawing can affect its crispness.
Conclusion
This Christmas Pavlova makes a fantastic holiday dessert — elegant, festive, and surprisingly easy to prepare ahead of time. Whether you opt for the traditional mincemeat‑cream or customise with seasonal fruits and different toppings, it’s a dessert that impresses without demanding last‑minute stress. With a crisp shell, soft centre, creamy topping and bright fruits, it brings a satisfying balance of textures and flavours to any festive table.
Christmas Pavlova
This Christmas Pavlova is a festive dessert featuring a crisp meringue shell with a soft marshmallow-like center, topped with whipped cream and a medley of fresh and spiced fruits for a seasonal finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8–10
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 6 large free-range egg whites
- 300g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 600ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 200g red berries (e.g., raspberries, redcurrants, pomegranate seeds)
- 2 clementines, segmented
- 100g frozen mixed berries
- 1 tbsp caster sugar (for fruit compote)
- 1 star anise
- 1 cinnamon stick
- 2 tbsp water
- Fresh mint leaves, to garnish
Instructions
- Preheat the oven to 150C/130C Fan/Gas 2 and line a baking sheet with parchment paper. Draw a 23cm circle on the paper as a guide.
- Whisk the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition until the meringue is glossy and forms stiff peaks.
- Add the vinegar and cornflour, and gently fold into the meringue mixture.
- Spoon the meringue onto the baking parchment within the circle, creating a nest shape with slightly higher sides.
- Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue to cool inside with the door slightly open.
- For the fruit compote, place the frozen berries, caster sugar, star anise, cinnamon stick, and water in a pan. Simmer gently for 5–7 minutes until the fruit is soft and syrupy. Remove the spices and let the compote cool.
- Whip the cream with icing sugar and vanilla extract until soft peaks form.
- Transfer the cooled meringue to a serving plate. Spread the whipped cream on top.
- Spoon over the fruit compote and top with fresh berries and clementine segments.
- Garnish with mint leaves before serving.
Notes
- The meringue can be made a day in advance and stored in an airtight container.
- You can use any combination of seasonal berries for the topping.
- Ensure egg whites are at room temperature for better volume.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 320
- Sugar: 35g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
