This Christmas pavlova is one of those desserts that naturally draws people to the table. Light and crispy on the outside, soft and marshmallow-like on the inside, it feels festive without being heavy. Exactly what you want after a hearty holiday meal.
I love making tall pavlovas for Christmas. It looks impressive, but it’s actually very simple. Gently toasted meringue, clouds of mascarpone cream, and fresh, vibrant fruit.
This is the kind of dessert that doesn’t have to be perfect. A few cracks will only add to its character, but when filled and decorated, it will be very fun and feel the Christmas spirit. I usually finish it off with berries and sugar-coated rosemary sprigs for a festive touch, but it adapts beautifully to whatever fruit you have on hand.
It’s a dessert meant to be shared, admired and enjoyed slowly, one beautiful slice at a time.
How to make Christmas Pavlova
First, start by preparing the oven and frying pan. Preheat the oven to 110°C / 230°F using conventional heat (no fan). Line a baking tray with parchment paper and draw a 7-inch (18 cm) circle on it, turning the paper over so the ink doesn’t touch the meringue.
Next, make the pavlova meringue. Combine egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form. Increase speed to medium and add sugar, 1 tablespoon at a time, beating well after each addition. Continue whisking until meringue is very stiff, shiny, and has sharp peaks, 5 to 7 minutes. When you rub the mixture between your fingers, it should be completely smooth without any sugar granules.
Sprinkle the cornstarch over the meringue, add the vinegar and vanilla, and mix for another minute until dissolved.
Next, create a tall pavlova shape. Spoon meringue into prepared circles. Use a spatula to push the meringue upwards to increase the height in the center and smooth or groove the sides as needed. Make a shallow well in the top of the cream, leaving the edges a little thicker to help hold the contents.
Bake and let cool slowly. Place the pavlova in the oven and bake for 1 hour and 30 minutes without opening the oven door. Turn off the oven, leave the door slightly ajar, and let the pavlova cool inside for at least 2 hours or overnight. The pavlova should be pale in color, dry to the touch, and crispy on the outside.
Prepare the mascarpone cream. Add mascarpone, powdered sugar, and vanilla to a bowl and mix until smooth. Add the heavy cream and beat on medium speed until stiff peaks form. Stop as soon as the cream holds its shape and becomes smooth.
How to assemble pavlova
Spoon a generous amount of mascarpone cream over the chilled pavlova and top with fresh fruit and festive decorations. Assemble up to 2 hours before serving, then slice and enjoy this light and elegant dessert.
If you are looking for a delicious and impressive Christmas dessert, we highly recommend you to try this pavlova recipe. If so, please share the photo with me on Instagram. I would love to see how it turns out. enjoy!
Other Christmas desserts to try
This White Chocolate Coconut Cranberry Cheesecake with creamy white chocolate, coconut, and tart cranberries is one of the most memorable holiday desserts.
Try our amazing Red Velvet White Chocolate Cheesecake, with its rich flavor and creamy white chocolate filling, perfect for holidays or special occasions.
With soft sponge cake and fresh raspberry filling, this Christmas raspberry cake roll is light and festive, perfect for Christmas.
You may also like:
50 no-bake festive desserts
chocolate cranberry cookies
chocolate cranberry sugar cookies
caramel chocolate truffles
10 christmas cookies
cranberry pinwheel cookies
cranberry pistachio snowball cookies
cranberry white chocolate meringue rolls
white chocolate cranberry orange layer cake
60 types of festive desserts
berry pavlova
pistachio cranberry fudge
Christmas pavlova with mascarpone filling
This Christmas pavlova is one of those desserts that naturally draws people to the table. Light and crispy on the outside, soft and marshmallow-like on the inside, it feels festive without being heavy. Exactly what you want after a hearty holiday meal.
material
1x2x3x
mascarpone cream
2/3 cup Mascarpone (160g) cold but flexible1 cup (240 ml) fresh cream (36% fat) cold2 tablespoon Powdered sugar (16g)1 teaspoon Vanilla bean paste or vanilla extract (5g)
topping
Fresh berries (raspberries, strawberries, red currants)sugar-coated rosemary sprigspowdered sugar
Instructions
Bake and cool
Place the pavlova in the oven. Bake for 1 hour and 30 minutes. Do not open the oven during baking.
Turn off the oven, leave the door slightly ajar, and let the pavlova cool inside for at least 2 hours or overnight. The pavlova should be pale in color, dry to the touch, and crispy on the outside.
Prepare the mascarpone cream
Assemble the pavlova
Spoon a generous amount of the mascarpone cream over the pavlova.
Top with fruit and festive decorations. Dust with powdered sugar.
Please gather at least 2 hours before the service.
nutrition
Provided by: 1 Serve 1 out of 10 peoplecalorie: 267kcalcarbohydrates: 33.56gprotein: 3.79gfat: 13.49gSaturated fat: 8.411gcholesterol: 47mgsodium: 170mgpotassium: 70mgsugar: 32.98gVitamin A: 518IUVitamin C: 0.1mgcalcium: 29mgiron: 0.22mg
(Tag Translation) Berry Pavlova
