Festive Christmas Pavlova with Berries Recipe
Introduction
This festive Christmas pavlova is a light and airy dessert topped with fresh mixed berries and whipped cream. Its crisp exterior and chewy center make it an irresistible treat that’s perfect for holiday gatherings.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Fresh mint leaves (for garnish, optional)
Instructions
- Step 1: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
- Step 2: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
- Step 3: Gently fold in the cornstarch and white vinegar using a spatula to stabilize the meringue and create a chewy interior.
- Step 4: Spoon the meringue mixture onto the parchment paper within the drawn circle. Create a slight indentation in the center to hold the cream and berries later.
- Step 5: Bake the meringue in the preheated oven for 1 hour. After baking, turn off the oven and leave the meringue inside to cool completely, preferably for at least an hour.
- Step 6: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Avoid overbeating.
- Step 7: Once the meringue is fully cooled, transfer it carefully to a serving platter. Fill the center with the whipped cream and top with mixed berries. Garnish with fresh mint leaves if desired.
Tips & Variations
- Use room temperature egg whites for better volume when beating.
- For extra flavor, drizzle a little berry coulis over the pavlova before serving.
- Substitute fresh berries with passion fruit pulp for a tropical twist.
- Ensure your mixing bowl and beaters are completely clean and free of any grease to achieve the best meringue peaks.
Storage
Store the pavlova base in an airtight container at room temperature for up to 2 days to keep it crisp. Once assembled with cream and berries, it is best served immediately. If needed, refrigerate leftovers for up to 1 day and gently reheat the pavlova base in a low oven before assembling again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pavlova base ahead of time?
Yes, you can bake the pavlova base a day in advance. Keep it stored in an airtight container at room temperature to maintain its texture before adding the cream and berries.
Why is my meringue sticky instead of crisp?
Sticky meringue usually means there was moisture present during baking or cooling. Make sure to bake at the correct low temperature and allow the pavlova to cool completely inside the turned-off oven to dry out properly.
PrintFestive Christmas Pavlova with Berries Recipe
This festive Christmas Pavlova is a light and airy dessert featuring a crisp meringue shell with a chewy interior, topped with fluffy whipped cream and an assortment of fresh mixed berries. Perfect for holiday celebrations, this elegant and irresistible dessert combines sweet, tangy, and creamy flavors in a visually stunning presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western, Christmas
- Diet: Vegetarian
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide to shape the meringue.
- Prepare the Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture becomes glossy and stiff peaks form.
- Add Cornstarch and Vinegar: Carefully fold in the cornstarch and white vinegar using a spatula. This step helps to stabilize the meringue and ensures a chewy texture inside.
- Shape the Meringue: Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Create a slight indentation in the center to hold the cream and berries once assembled.
- Bake: Place the meringue into the preheated oven and bake for 1 hour. After baking, turn off the oven and leave the meringue inside to cool completely, preferably for at least an hour; this helps to prevent cracking.
- Prepare the Whipped Cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Pavlova: Once the meringue is completely cool, carefully transfer it to a serving platter. Fill the center with the whipped cream and top evenly with mixed berries. Garnish with fresh mint leaves if desired for added color and flavor.
Notes
- Ensure the bowl and beaters are clean and free of any grease to achieve perfect meringue peaks.
- Adding cornstarch and vinegar stabilizes the meringue and prevents cracking.
- Do not open the oven door while the meringue bakes to avoid sudden temperature changes that can cause cracks.
- Use fresh, room temperature egg whites for better volume in the meringue.
- The pavlova is best served the same day to maintain its crispiness but can be stored in an airtight container for up to 24 hours.
- Fresh mint leaves are optional but add a delightful aroma and visual appeal.
Keywords: Christmas Pavlova, Meringue dessert, Festive dessert, Berry pavlova, Whipped cream dessert, Holiday dessert
