My Go-To Christmas Pavlova
If there’s one dessert that truly belongs on an Australian Christmas table, it’s pavlova. This is my new go-to Christmas pavlova recipe.
Light, crisp, marshmallowy and designed for hot summer days when you want something impressive without the stress.
Made with simple pantry staples and baked low and slow, this pavlova is perfect for entertaining, family gatherings and festive celebrations.
Top it with clouds of whipped cream and fresh summer fruit for a dessert that feels special, nostalgic and completely irresistible.
My Go-To Christmas Pavlova
A crisp-on-the-outside, marshmallow-soft Christmas pavlova that’s perfect for Aussie summer entertaining. Easy to prepare, make-ahead friendly and guaranteed to impress.
Ingredients
- 8 egg whites, room temperature
- 300g pure icing sugar
- 2 tsp cornflour
- 2 tsp vinegar
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 300 ml thickened cream, well chilled
- ¼ cup icing mixture, sifted
- 1 teaspoon vanilla extract or vanilla paste
Instructions
- Preheat the oven to 100°C fan-forced. Line a baking tray or pizza tray with baking paper.
- Beat egg whites and icing sugar together for 8 minutes, until thick, glossy and smooth.
- Add cornflour, vinegar and vanilla. Mix until just combined.
- Spoon meringue onto the prepared tray and gently shape.
- Bake for 1-1½ hours.
- Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
- Decorate with whipped cream and fresh summer fruit just before serving.
- Place all ingredients into a large, chilled mixing bowl.
- Whip using electric beaters until stiff peaks form.
- Spoon or swirl generously over the cooled pavlova just before serving.
Notes
Top Tips for the Perfect Christmas Pavlova
- Use room-temperature egg whites: They whip more easily and create better volume and structure.
- Make sure the sugar is fully dissolved: Rub a little meringue between your fingers. If it feels gritty, keep mixing until smooth and glossy.
- Bake low and slow: A gentle oven temperature creates a crisp shell with a soft, marshmallow-like centre.
- Don’t open the oven: Sudden temperature changes can cause cracks and collapse.
- Cool the pavlova slowly: Leave it in the oven with the door slightly ajar to prevent sinking and cracking.
- Decorate just before serving: This keeps the shell crisp and the centre light.
- Chill everything for the cream: Cold cream and a chilled bowl help the Chantilly cream whip faster and hold its shape.
- Avoid overwhipping the cream: Stop as soon as stiff peaks form to keep it smooth and fluffy.
- Finish with summer fruit: Berries, mango or passionfruit add freshness and balance the sweetness. Perfect for an Aussie Christmas.
Nutrition Facts
Calories
325Fat
15 gSat. Fat
9 gCarbs
44 gFiber
0 gNet carbs
44 gSugar
43 gProtein
4 gSodium
74 mgCholesterol
43 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
