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Easy Christmas Pavlova

This easy Christmas Pavlova recipe will awe anyone who tries it. If you’re looking for a way to make your Holiday table extra festive this year, I’ve got you covered! We’ll dive into the details of what to do, in order to make the cake perfect.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, guide, meringues, pavlova, stone fruit
Servings: 16 servings
Author: Marta

Ingredients

For the Pavlova

  • 6 egg whites (large)
  • 300 g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp potato starch
  • 1 tsp vinegar (e.g. rice vinegar)

For the Cream

  • 220 ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

For the Topping

  • 1 can (400 g) stone fruit or red fruit of choice (e.g. cherries, raspberries, currants)
  • 100 g dark chocolate

For the Fruit Syrup

  • Juice of the fruit from the can
  • 1 tsp potato starch

Instructions

For the Pavlova

  • Prepare an oven-sized baking tray. Layer it with parchment paper. Using a 28 cm (11 inch) diameter cake tin, draw a circle on the parchment paper. Set aside.
  • Preheat the oven to 120°C (248F).
  • Fit stand mixer with a whisk attachment. You can also use hand mixer and a large bowl.
  • Place egg whites in a bowl of the stand mixer. Measure out the sugar into a separate bowl.
  • Start beating the egg whites, first on low speed slowly increasing to medium. Beat until the egg whites stiffen (approx. 3-5 minutes).
  • Keep the mixer on medium speed and start adding the sugar. Add a tablespoon of sugar at a time (make sure that you don't increase the amount of sugar added), mixing for 30-40 seconds after each tablespoon [see notes in section 'Do's and Don'ts']. When all sugar is added, mix everything on medium speed for 2 more minutes. Add vanilla, potato starch and vinegar and mix everything on medium speed for 1 more minute.
  • Using a spoon, scoop out mixed egg whites to the centre of the previously drawn circle. Gently press the middle so that it creates a little dip and, using a spatula, raise up the edges of the pavlova.
  • Place the pavlova in the pre-heated oven. Bake for 30 minutes in 120°C (248F). Next, decrease the temperature to 100°C (212F) and dry the pavlova for 3 more hours.
  • After this time, take the pavlova out of the oven and let it cool completely before decorating and serving.

For the Cream

  • Put the cream, sugar and vanilla into the mixing bowl and beat for about 1 minute, until it increases in volume and is stiff. Layer the cream on the pavlova just before serving.

For the Fruit Syrup

  • Drain the fruit over a bowl, leaving the fruit juice. Set the fruit aside. Mix the juice with potato flour and pour it into a small pot. Bring to boil over low heat. Cook, stirring constantly, until the juice starts to thicken (about 2-3 minutes from the moment of boiling).

Decorating the Pavlova

  • Chop the chocolate into small chunks.
  • Gently place the meringue on a plate or cake stand, taking care not to break it. Softly spread the cream on top of the pavlova, place the drained fruit and pieces of chocolate on top and pour over wtith the fruit syrup. Using a fork, pour a little fruit syrup on the sides of the Pavlova so that they drip down the meringue.