If you want to wow your guests with a dessert that is both stunning and absolutely delicious, this Christmas Pavlova Recipe is the perfect choice. Imagine a crisp, airy meringue wreath, crowned with luscious mascarpone cream and bursting with fresh raspberries—a dessert that feels as festive as it tastes. It’s a showstopper on any holiday table, combining a delicate crunch with creamy sweetness and a refreshing pop of berry that makes every bite unforgettable.
Ingredients You’ll Need
The magic of this Christmas Pavlova Recipe comes from simple, high-quality ingredients that each play a vital role in creating its enchanting texture and flavor. From the glossy meringue that forms the base to the rich mascarpone cream and bright berries on top, every component is essential.
- 6 large Egg Whites: Room temperature for maximum volume and perfect meringue structure.
- 1 1/2 cups Granulated Sugar: Super fine sugar works best for a smooth, glossy meringue.
- 2 Tablespoons Cornstarch: Adds stability and a marshmallow-like interior to the pavlova.
- Pinch Salt: Enhances sweetness and balances the flavors.
- 1 cup Heavy Cream: Whipped to add richness and creaminess to the topping.
- 8 ounces Mascarpone Cheese: Or cream cheese, for that luscious, tangy cream base.
- 1 1/4 cups Powdered Sugar: Sweetens and stabilizes the creamy topping.
- 1 teaspoon Vanilla Bean Paste or Extract: A fragrant touch that elevates the creaminess.
- 12 ounces Fresh Raspberries: Bright, fresh, and just a bit tart for perfect balance.
- Fresh Mint Leaves: For a pop of green and refreshing flavor contrast.
- Powdered Sugar: A final dusting to give your pavlova that frosted holiday look.
How to Make Christmas Pavlova Recipe
Step 1: Prepare Your Oven and Egg Whites
Start by preheating your oven to 310 degrees. Cleanliness here matters: make sure your mixing bowl is spotless and completely dry, as any grease or moisture can prevent your egg whites from whipping properly. Carefully separate your egg whites from the yolks, ensuring not even a trace of yolk remains. The egg whites should be at room temperature to whip up into the perfect meringue.
Step 2: Whip the Egg Whites to Soft Peaks
Using an electric mixer on high speed, whip the egg whites until soft peaks form. This is the stage where the whites hold gentle, droopy peaks when you lift the whisk. Gradually add your sugar a spoonful at a time, whipping continuously to dissolve it completely. Once all the sugar is incorporated, beat for an additional 3 minutes so the mixture becomes thick, shiny, and glossy.
Step 3: Incorporate Cornstarch and Salt
Add the cornstarch and a pinch of salt to your meringue and whip just enough to combine them evenly. This small step is crucial for that signature soft and marshmallowy interior texture that makes pavlova so special.
Step 4: Prepare the Baking Surface
Tear a large sheet of parchment paper and place it on your baking sheet. Use an 8–10 inch bowl turned upside down as a guide to draw a large circle on the paper with a pencil. Inside that, trace a smaller 4-5 inch circle to create a ring shape. Flip the parchment so the pencil marks don’t touch the meringue but remain visible as your shaping guide.
Step 5: Shape the Meringue Ring
Spoon large dollops of the meringue onto the outer circle first. Connect these dollops carefully so the ring is stable and continuous. Aim for an even thickness of about 3 inches all around to give your pavlova that classic wreath look.
Step 6: Add Texture to the Wreath
For that dramatic cloud-like effect, add a second layer of meringue on top of the first ring. Use the back of a spoon or small spatula to gently lift and swirl the meringue into soft, whimsical peaks that will crisp up beautifully.
Step 7: Bake Low and Slow
Place the pavlova carefully in the preheated oven and immediately reduce the heat to 250 degrees. Bake gently for 1 hour and 10 minutes without opening the oven door, which could cause your pavlova to deflate. Once the baking time is up, turn the oven off and let the pavlova cool slowly inside for 2 hours—this prevents cracks and keeps the texture perfect.
Step 8: Whip the Creamy Topping
In a large bowl, whip the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Gently fold in the vanilla bean paste or extract to infuse lovely aromatic notes without losing the delicate fluffiness.
Step 9: Assemble Your Christmas Pavlova
When your pavlova is cool, spread the mascarpone cream mixture evenly over the top. Crown your creation with fresh raspberries, then shower it lightly with powdered sugar for that magical snow-kissed finish. Serve it immediately for the best delicate crunch and fresh flavors.
How to Serve Christmas Pavlova Recipe
Garnishes
Fresh raspberries are the star garnish that bring not only vibrant color but a pleasantly tart contrast to the sweet meringue. Add a few sprigs of fresh mint leaves for a refreshing herbal kick and to enhance the visual appeal with festive green notes.
Side Dishes
This pavlova is a star on its own, but if you want to round out your meal, consider light and simple sides. A crisp winter salad with citrus segments or a sparkling glass of Prosecco pairs beautifully without overpowering the delicate dessert.
Creative Ways to Present
Try serving individual slices on elegant plates dusted with extra powdered sugar and a mint leaf on top. Or, for a whimsical touch, present the pavlova on a rustic wooden board surrounded by scattered fresh berries and tiny edible flowers to really wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Pavlova is best eaten fresh, but if you have leftovers, store any uneaten portions covered in the refrigerator for up to 2 days. The meringue may soften slightly, but the flavors will still be delicious.
Freezing
Freezing the assembled pavlova is not recommended as the meringue tends to become soggy. However, you can freeze the meringue base before adding toppings by carefully wrapping it and placing it in an airtight container for up to a month.
Reheating
Since pavlova is a crisp meringue dessert, reheating is not advised. Instead, allow the frozen meringue base to come to room temperature naturally before topping it fresh when ready to serve.
FAQs
What makes this recipe a Christmas Pavlova Recipe?
This recipe is tailored for the Christmas season by presenting the pavlova as a festive wreath and using seasonal elements like fresh raspberries and mint that add holiday cheer.
Can I use cream cheese instead of mascarpone?
Yes, mascarpone is traditional, but cream cheese works well too. Just ensure it’s softened and whip it in thoroughly for a smooth, creamy topping.
Why is it important not to open the oven during baking?
Opening the oven lets moisture escape and temperature drop, which can cause the delicate meringue to crack or collapse, ruining the texture of your pavlova.
Can I substitute the raspberries for other fruits?
Absolutely! Blueberries, pomegranate seeds, or a mix of red berries work wonderfully and keep with the festive look and flavor balance.
How long does it take to make this Christmas Pavlova Recipe?
Prep takes about 30 minutes including shaping, and baking plus cooling takes around 3 hours total. It’s a bit of a labor of love, but the result is so worth it!
Final Thoughts
This Christmas Pavlova Recipe is one of those special desserts that combines elegance with warmth, making it perfect for sharing with loved ones during the holidays. It’s not just a dessert; it’s a celebration on a plate. Give it a try, and you might find yourself reaching for this recipe year after year to add a bit of magic to your festive gatherings.
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: International
- Diet: Vegetarian
Description
This Christmas Pavlova is a stunning and festive dessert featuring a crisp and airy meringue wreath topped with rich mascarpone cream and fresh raspberries. Perfect for holiday celebrations, this pavlova combines a delicate crunch with a creamy, tangy topping, finished with a dusting of powdered sugar and fresh mint leaves for a beautiful presentation.
Ingredients
Meringue Base
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- pinch Salt
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
- 12 ounces Fresh Raspberries
- Fresh Mint Leaves (for garnish)
- Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 310°F. Ensure your mixing bowl is completely clean and free from any grease or water. Separate the egg whites from yolks carefully, making sure no yolk contaminates the whites. Using room temperature egg whites is essential for optimal volume.
- Whip Egg Whites and Sugar: Whip the egg whites on high speed until soft peaks form. Gradually add the granulated sugar a little at a time while continuing to whip. Once all sugar is incorporated, beat for another 3 minutes until the mixture becomes thick, glossy, and stiff.
- Add Cornstarch and Salt: Add the cornstarch and pinch of salt to the meringue, and whip for about 5 seconds just to combine, ensuring a stable texture.
- Prepare Baking Sheet: Tear a large sheet of parchment paper to cover your baking sheet. Place an 8–10 inch bowl or cake pan upside down on the parchment and lightly trace a circle. Inside this, trace a smaller 4–5 inch circle to form a ring shape. Flip the parchment so pencil marks are underneath but visible as guides for shaping the meringue evenly.
- Shape Meringue Ring: Spoon large dollops of meringue around the outer circle first, ensuring the dollops touch to form a continuous stable ring roughly 3 inches wide and evenly thick all around.
- Add Second Layer: For a dramatic, cloud-like wreath, add another layer of meringue on top of the first ring. Use the back of a spoon or a small spatula to gently swirl and lift the meringue into soft peaks.
- Bake the Pavlova: Place the pavlova carefully in the oven, immediately reduce the temperature to 250°F, and bake for 1 hour and 10 minutes. Do not open the oven door during baking to prevent collapse. After baking, turn off the oven and leave the pavlova inside for 2 hours to cool gradually without any disturbance.
- Remove and Cool: Once cooled, gently remove the pavlova from the oven and set it on a serving platter.
- Prepare Cream Topping: In a large bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste or extract gently until evenly mixed.
- Assemble and Serve: Carefully spread the whipped cream mixture over the cooled pavlova wreath. Top with fresh raspberries and garnish with fresh mint leaves. Dust lightly with powdered sugar before serving. Serve immediately for best texture.
Notes
- Ensure the mixing bowl and beaters are perfectly clean and dry for stiff egg whites.
- Use room temperature egg whites for more volume.
- Do not open the oven door while baking or cooling inside to prevent pavlova from collapsing.
- Mascarpone can be substituted with cream cheese for a slightly tangier flavor.
- Super fine sugar dissolves better in the meringue than regular granulated sugar.
- For best results, serve the pavlova the same day it is assembled to maintain crisp edges and soft center.
