If you’re looking for a show-stopping dessert that combines lightness, elegance, and festive cheer, this Christmas Pavlova Recipe is exactly what your holiday table needs. Beautifully crisp on the outside with a soft, marshmallowy center, topped with luscious whipped cream and vibrant fresh raspberries, this dessert delivers a delightful balance of sweet, tangy, and creamy flavors. It’s the perfect centerpiece that not only looks impressive but also tastes like a dream, making your Christmas celebrations truly unforgettable.
Ingredients You’ll Need
Creating this Christmas Pavlova Recipe is surprisingly simple thanks to a handful of essential ingredients. Each element plays its part in building that iconic crisp meringue shell, soft center, and rich, silky topping that makes this dessert so legendary.
- 6 large Egg Whites: Make sure they’re at room temperature for maximum volume when whipped.
- 1 1/2 cups Granulated Sugar: Super fine sugar is best to help dissolve completely for a smooth meringue.
- 2 Tablespoons Cornstarch: Adds structure and ensures a marshmallow-like inside.
- Pinch Salt: Enhances sweetness and balances flavors subtly.
- 1 cup Heavy Cream: For whipping into luscious, creamy topping that melts in your mouth.
- 8 ounces Mascarpone Cheese: Adds richness and a smooth texture to the cream mixture; cream cheese works in a pinch.
- 1 1/4 cups Powdered Sugar: Sweetens and stabilizes the whipped cream topping perfectly.
- 1 teaspoon Vanilla Bean Paste or Extract: Infuses the cream with a warm, aromatic flavor.
- 12 ounces Fresh Raspberries: Their bright tartness and vibrant color bring this pavlova to life.
- Fresh Mint Leaves: Adds a refreshing herbal note and beautiful contrast for garnishing.
- Powdered Sugar (extra): For dusting, giving your pavlova that magical snowy effect.
How to Make Christmas Pavlova Recipe
Step 1: Prepare Your Oven and Meringue Base
Start by preheating your oven to 310 degrees Fahrenheit. The key to an impeccable meringue is a perfectly clean bowl free from any water or grease, as this ensures your egg whites will whip up beautifully. Separate the egg whites carefully, making sure not a single drop of yolk gets in, as any fat will prevent the whites from reaching full volume. For best results, use room temperature egg whites so they whip into a stable, fluffy base.
Step 2: Whip the Egg Whites and Sugar
Beat the egg whites on high speed until soft peaks form—that means when you lift the mixer, the whites should gently hold their shape but still be slightly soft. Gradually add your granulated sugar a spoonful at a time while continuing to whip. This slow integration is essential for glossy, stiff peaks. After you’ve added all the sugar, keep beating for an extra three minutes to fully incorporate it and achieve that beautiful sheen.
Step 3: Incorporate Cornstarch and Salt
Now gently mix in the cornstarch and a pinch of salt. These tiny additions stabilize the meringue and help create that signature marshmallow-like texture inside. Whip just long enough to combine, about five seconds, so you don’t deflate the volume you’ve built.
Step 4: Shape Your Pavlova Base
Take a sheet of parchment paper and place it on a baking sheet. Trace two circles: an outer circle 8 to 10 inches wide, and a smaller inner circle about 4 to 5 inches wide. Flip the parchment so the pencil marks are underneath but visible—this is your meringue guide. Next, dollop the meringue around the outer circle, touching each mound to form a continuous ring about 3 inches wide and evenly thick.
Step 5: Add Dimension and Texture
For that cloud-like quality, add another layer on top of your ring, gently swirling the meringue with the back of a spoon or a small spatula to create soft peaks and gentle swoops. This adds drama and volume to your Christmas Pavlova Recipe, giving it that truly spectacular look.
Step 6: Bake Low and Slow
Pop your pavlova carefully into the oven, immediately lowering the temperature to 250 degrees Fahrenheit. Bake for 70 minutes without opening the oven, which could cause it to collapse. Afterward, turn off the oven but leave the pavlova inside to cool slowly for 2 hours—this gentle cooling prevents cracks and ensures a perfectly crisp shell.
Step 7: Prepare the Whipped Cream Topping
While the pavlova cools, whip together the heavy cream, mascarpone cheese, and powdered sugar in a large bowl until soft peaks form. Fold in the vanilla bean paste for that unmistakable warm vanilla aroma—a lovely complement to the tangy raspberries.
Step 8: Assemble Your Christmas Pavlova Recipe
Once your pavlova is cool, spread the whipped mascarpone cream mixture generously over the ring. Crown the pavlova with fresh raspberries, then finish with a dusting of powdered sugar for that snowy, festive touch. Serve immediately to enjoy the perfect texture and flavor combination.
How to Serve Christmas Pavlova Recipe
Garnishes
The raspberries and powdered sugar create a beautiful visual and taste contrast, but don’t stop there—add a few fresh mint leaves for a pop of green and a refreshing hint that cuts through the sweetness. You can also sprinkle edible flowers or a light drizzle of berry coulis if feeling fancy!
Side Dishes
This pavlova is elegant enough to stand on its own, but if you want to offer a little something extra, consider serving it alongside a tangy cranberry sauce or a chilled glass of sparkling wine with a twist of lemon. The tartness and effervescence pair beautifully with the creamy sweetness of the dessert.
Creative Ways to Present
Try serving individual pavlovas by piping rings of meringue on a smaller scale, or create a pavlova board featuring dollops of cream, clusters of berries, and mint scattered artistically for guests to build their own servings. Presentation is everything, especially with a Christmas Pavlova Recipe that already looks like a festive masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store the pavlova base separately from the cream topping to keep it crisp. Keep the meringue in an airtight container at room temperature for up to two days, and refrigerate the whipped cream mixture separately.
Freezing
You can freeze the pavlova base for up to one month, wrapped tightly in plastic wrap and stored in an airtight container. Thaw it at room temperature before assembling. Avoid freezing the cream mixture as it doesn’t thaw well and can separate.
Reheating
Reheating pavlova is not recommended because it can lose its texture. Instead, enjoy leftovers at room temperature for the best taste and experience.
FAQs
Can I use cream cheese instead of mascarpone?
Absolutely! Cream cheese is a fine substitute for mascarpone in this Christmas Pavlova Recipe. It will create a slightly tangier topping but still delicious and creamy.
Why does my pavlova sometimes crack?
Cracking is common due to rapid temperature changes. To avoid this, bake the pavlova at a low temperature and allow it to cool slowly in the oven without opening the door.
Can I prepare the pavlova base the day before?
Yes, you can make the meringue base a day ahead and store it at room temperature in an airtight container. Add the cream topping and fresh fruit just before serving to keep everything fresh and crisp.
What other fruits work well with pavlova?
While raspberries are classic, you can switch things up with strawberries, kiwi, passion fruit, or blueberries. Each brings its own fresh flavor and beautiful color to your Christmas Pavlova Recipe.
Is it necessary to use vanilla bean paste?
Vanilla bean paste adds an intense vanilla flavor and lovely flecks, but if you don’t have it, a teaspoon of vanilla extract works just fine and won’t compromise the outcome.
Final Thoughts
This Christmas Pavlova Recipe is truly a gem and a wonderful way to bring festive joy to your holiday table. With its crunchy exterior, pillowy-soft inside, and creamy, fruity topping, it’s bound to become a beloved tradition. Trust me, once you whip this up, you’ll be sharing it year after year, spreading sweetness and smiles all around!
Print
Christmas Pavlova Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
Description
This Christmas Pavlova is a stunning and festive dessert featuring a crisp, cloud-like meringue wreath topped with a luscious mascarpone whipped cream and fresh raspberries. Perfect for holiday celebrations, it combines crunchy exterior with a soft marshmallow center, adorned with seasonal berries and a dusting of powdered sugar for elegance.
Ingredients
Meringue
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- Pinch Salt
Whipped Cream Topping
- 1 cup Heavy Cream
- 8 ounces Mascarpone Cheese (or cream cheese)
- 1 1/4 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Garnish
- 12 ounces Fresh Raspberries
- Fresh Mint Leaves
- Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare Bowl: Preheat the oven to 310 degrees Fahrenheit. Ensure your mixing bowl is completely clean and free of any grease or moisture. Separate the egg whites from yolks carefully, making sure no yolk contaminates the whites. Using room temperature egg whites yields the best meringue texture.
- Whip Egg Whites and Sugar: Beat egg whites on high speed until soft peaks form. Gradually add sugar a little at a time while continuing to whip. Once all sugar is incorporated, beat for an additional 3 minutes until the meringue becomes thick, glossy, and smooth.
- Add Cornstarch and Salt: Sprinkle in the cornstarch and a pinch of salt, whipping briefly (about 5 seconds) just to incorporate these ingredients into the meringue.
- Prepare Baking Surface: Tear a sheet of parchment paper large enough for your baking sheet. Using an 8–10 inch bowl or cake pan flipped upside down, lightly trace a circle on the paper with a pencil. Draw a smaller inner circle (about 4–5 inches) inside the larger one to serve as a guide for creating a ring shape. Flip the parchment so pencil marks are underneath but visible.
- Shape the Meringue Ring: Spoon large dollops of meringue around the outer circle first, forming a continuous ring by connecting the dollops. Aim for an even thickness about 3 inches wide around the ring. Carefully add a second layer on top for height and a dramatic, cloud-like appearance. Use a spoon or spatula to gently swirl and lift the meringue, creating soft peaks on the surface.
- Bake the Pavlova: Place the meringue carefully into the oven and immediately reduce the temperature to 250 degrees Fahrenheit. Bake for 1 hour and 10 minutes without opening the oven to avoid collapse. After baking, turn off the oven and leave the pavlova inside for 2 hours to cool gently and set fully.
- Remove from Oven: Once the pavlova has cooled, carefully remove it from the oven and set aside to finish cooling completely before adding the toppings.
- Prepare Whipped Cream Mixture: In a large bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste gently to preserve airiness.
- Assemble the Pavlova: Spread the mascarpone whipped cream evenly over the cooled meringue ring. Generously top with fresh raspberries and garnish with fresh mint leaves. Lightly dust the entire pavlova with powdered sugar for a festive finish.
- Serve: Serve immediately for best texture and flavor, enjoying the crisp outside and creamy, fruity interior.
Notes
- Room temperature egg whites whip better and produce more stable meringue.
- Do not open the oven door while baking to prevent the pavlova from collapsing.
- Letting the pavlova cool slowly inside the oven prevents cracking and maintains texture.
- Mascarpone cheese can be substituted with cream cheese, but mascarpone provides a richer flavor.
- Use superfine sugar if possible; it dissolves better giving a smoother meringue.
- Make sure no yolk contaminates the egg whites to achieve stiff peaks.
- Fresh raspberries can be replaced with other seasonal berries or fruits.
