Christmas Pavlova

A beautiful spiced Christmas pavlova that will tantalise and transport your tastebuds to a German winter market. This is a show stopper dessert for a winter dinner party that you will LOVE!

Jump to:

• Why I Love This Show Stopping Dessert
• Recipe Ingredients
• How to Make A Pavlova
• Trouble Shooting FAQ
• Want more pavlova inspiration?
• 📖 Recipe
• 💬 Comments

Why I Love This Show Stopping Dessert

OMGEEEE this recipe! It's like an Australian summer meets German winter and it's an explosion of flavour! Although it make not be Christmas just yet, I couldn't go past naming this recipe Christmas pavlova because of the amazing mulled flavours in it.

Pavlova makes a beautiful dessert for any occasion and it is actually a lot easier to make then you think. It's as simple as following a few tips and tricks! This winter pavlova is an absolute hit and the toppings are customisable.

Recipe Ingredients

To make pavlova, you'll need the following ingredients.

Eggs - eggs need to be at room temperature. You'll need 6 egg whites.

White sugar - if you have it, super fine aka caster sugar is the best for pavlovas.

Pinch of salt

Cornflour - also know as cornstarch. This will give your pavlova it's stability

Vanilla extract - or vanilla bean paste

White vinegar - along with the cornflour, this will give your pavlova stability

Spices - ground cinnamon, cardamom and all spice

Rhubarb - for topping, or any other winter fruit like blood oranges, fresh cranberries, blueberries, strawberries or raspberries.

How to Make A Pavlova

In a nutshell, making a pavlova is quite simple. To make a pavlova, take the following steps (full recipe in recipe card!)

1. Preheat oven and prepare your baking tray
2. Beat egg whites until stiff, then gradually add sugar
3. Add cornflour, spices, vinegar and vanilla
4. Shape pavlova using a spatula
5. Bake for 1 hr to 1 hr and 15 minutes
6. Cool down in oven

There is definitely some key tips and tricks you need to know however to troubleshoot this recipe.

Trouble Shooting FAQ

My Eggs Won't Whip

Tip #1 - everything should be very clean, and you cannot contaminate the egg whites! Use a piece of paper towel and some vinegar to wipe our your bowl and whisk before whipping.

Tip #2 - Even if the slightest bit of yolk gets into the egg whites they won't whip. Your eggs need to be be separated proper.

Tip#3 - eggs need to be at room temperature. It's a pain, but take them out first thing in the morning so that they are at room temperature when you are ready to bake.

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My Pavlova is Leaking

Sugar seepage can occur, but there are ways to stop this.

Tip #1 - use caster sugar if you can. In the US it's called super fine sugar, in Australia/UK caster sugar is best.

Tip #2 - make sure your sugar is fully incorporated. To test, once you've finished whipping your egg whites and sugar, get a small piece and rub it between your thumb and index finger.

If you can feel the granules, then you need to keep whisking.

My Pavlova Collapsed!

Pavlova's do have a tendency to crack and can collapse a little bit, but there are a few tricks to help.

Tip#1 - your pavlova mixture needs to be stiff. Once you've whipped the egg whites and added your sugar you need to whisk them on medium to high for 3 minutes.

The mixture should be really, really stiff.

Tip#2 - when shaping your pavlova, it needs a little height., but not too much. Try and not work it too much, but it helps to keep it small and high(ish).

Tip#3 - tread very carefully around your pavlova. This sounds silly, but avoid running around your oven and bumping the oven.

Tip#4 - do NOT open the oven during cooking time! It's hard, but if you have a light then use this to check on the pavlova, but don't open it halfway through cooking.

Tip#5 - leave the pavlova to cool in the oven for 3-5 hours until it's fully cooled. if you're in a hurry, use a wooden spoon to jam between the oven door to keep it slightly ajar after it's cooked.

Tip #6 - a little bit of cream can fill the holes! Seriously, I do this all the time, cream can cover most cracks and flaws on the top of your pavlova, no one will ever know!

How to Bake a Pavlova

1. Preheat oven to 300F/150C (fan forced).
2. When you've shaped your pavlova, reduce your oven to 250F/120C (fan forced)
3. Bake your pavlova for 1 hour, to 1 hour 15 minutes.
4. Pavlova should be dry to touch and lightly browned. This is when you can open your oven door to check. If the pavlova is sticky, it needs longer.
5. Once cooked, you need to turn off your oven and let the pavlova cool and dry in the oven until it's fully cooled.

Pavlova Toppings

Any type of winter fruit goes beautifully on this Christmas pavlova! For this pavlova I used;

• whipped cream with a little vanilla
• baked vanilla and lemon zest rhubarb

How to Bake Rhubarb

1. Wash your rhubarb - it's ok to leave some water on it as this will create a lovely sauce.
2. Place about 500g of chopped rhubarb in a lined baking dish.
3. Sprinkle over ¼ cup of sugar and some lemon zest.
4. Cover with foil.
5. Bake in an 200C/400F oven for 10-15 minutes, flipping halfway.
6. Remove from oven and allow to cool.
7. Rhubarb should be firm enough to handle and not break down.

You could also use any winter fruit. I've used blood oranges in the past and they are absolutely gorgeous too!

For a christmasy feel, sugared cranberries and pomegranate would be stunning too with fresh berries!

This is a beautifully, warming pavlova that screeches Christmas! If you're looking for a show stopping dessert, any time of year, this is your one stop dessert!

Georgie x x

Want more pavlova inspiration?

• Try my Best Pavlova Recipe ever! The original on the blog and one of my most popular recipe!
• Vanilla Meringue with Blackberry Pinot Sauce - not quite a pavlova, but these make beautiful individual desserts!
• Chocolate Meringues - a great idea for date night!
• Keto Pavlova - from Mad Creations Hub
• Aquafaba Meringue Cookies - from A Baking Journey
• Individual Lemon Curd Meringues - from It's Not Complicated Recipes
• Kids Pavlova - from Kidgredients

📖 Recipe

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