Pavlova is a meringue and fruit dessert that has a crispy outer layer and a soft inside. It’s normally elaborately decorated with summer fruits. It’s often considered a summer dessert, although when made into a wreath – like this recipe – it makes a great Christmas dessert. In fact, Christmas pavlova is becoming the most popular type of pavlova. It’s no wonder – just one look at this thing is enough to melt even the stingiest heart. I reckon if Bob Cratchit had put one of these on Scrooge’s desk at the beginning of ‘A Christmas Carol’ there would have been no need for the three ghosts!

Why is it called ‘pavlova?’

It’s named after the famous Russian ballerina Anna Pavlova. It is believed that Austalians and New Zealanders started to name meringue cakes after her following a tour of that part of the world during the 1920s.

Who invented pavlova?

The origin story of pavlova is a much debated source of squabbles between Australia and New Zealand over the years. Many Australians claimed to have invented the recipe in honour of the tiny Russian dancer, particularly Bert Sachse in the 1930s. Others state that Kiwis were already wolfing down pavlova cakes in the 1920s, well before the Aussies. In fact, the first use of ‘ pavlova cake ’ was from New Zealand. This referred to a layered jelly cake, not a meringue cake. The truth is, nobody really knows who invented it. Meringue and fruit cakes were definitely around long before Anna Pavlova pirouetted down under. As for naming pretty white desserts after her… this most likely circulated bit by bit, instead of having one defining recipe.

Why is my pavlova cracking in the oven?

A few cracks in a pavlova is completely normal and nothing to worry about. To help keep your pavlova base solid, make sure you use fresh eggs for the meringue. Also, it’s best to cook the meringue at a low temperature. That’s why this recipe calls for baking at a temperature of 160˚C/fan 140˚C. When storing your pavlova, keep it in a cool dry place. This will prevent it from collapsing.

Why is my pavlova chewy?

Overly chewy meringues are a nightmare and can ruin an otherwise delicious dessert. There’s an easy trick to prevent it happening though. The reason meringues can become chewy is because sugar draws moisture from the air. If the sugar draws too much moisture, the meringues become sticky and chewy. That’s why it’s so important to store pavlova in a dry place. The best way to prevent a chewy pavlova is to leave it in the oven after it has cooked. This will allow it to cool slowly. You’ll end up with a crispy – not chewy – meringue.

How do you decorate a Christmas pavlova?

When your pavlova has been baked and has cooled completely, next comes the fun part. After you’ve spooned the cream on top of the ring, use berries and slices of fruit to top the wreath. Choose red and green colours for the full festive effect. You could even drizzle syrup onto the top or decorate with this Turkish delight recipe , rose petals, chopped nuts or any Christmas looking ingredients.

What’s the best fruit to use for Christmas pavlova?

When it comes to decorating a pavlova, there are so many different options. Berries are the obvious choice – anything from blueberries, raspberries and strawberries would be great. You could also use slices of banana, mango, passion fruit or kiwi for a more exotic dessert.

Why do you put vinegar in a pavlova?

Vinegar is normally added to help stabilise the egg whites. When vinegar is added, the meringue mixture holds the air whisked into it. You can use many different types of vinegar. For me, white wine vinegar works best.

When should you serve Christmas pavlova?

Christmas Day is the best time! It’s the most Christmas-sy of all festive desserts, so why not serve it up on the big day a while after the main course ? You could also serve it up on Christmas Eve or Boxing Day of course. Or on the lead up to Christmas, to get everybody into the festive spirit.

Is it okay to make pavlova the day before?

The thing that makes this recipe so great is that you can make it way before. The cream and fruit needs to be added at the last moment, but the actual pavlova can be made long in advance. So, if you’re worried about being snowed under on Christmas Day, you can easily make this great dessert on Christmas Eve. It’ll taste just as good if not better!

How long ahead can you make pavlova?

If you want a delicious festive recipe that you can make in advance, this is the perfect recipe for you. You can make Christmas pavlova up to a month in advance! Just wrap the pavlova in cling film and leave it in a cool dry place. Then add the topping of cream and fruits just before you’re ready to serve it.

How do you make a chocolate Christmas pavlova

To put a chocolatey spin on this Christmas classic, you could drizzle chocolate sauce on top. If you’re a full-blown chocoholic, you could also whisk melted chocolate into the cream mixture.

Christmas Pavlova Wreath For Christmas Day

Description

Christmas Pavlova is a stunning centrepiece to finish a meal. Get creative decorating this Christmas dessert recipe with fruits of your choice.

Ingredients

Units Scale

6 large egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
600ml (20fl oz) double cream
5ml (1 tsp) vanilla bean paste
700g (1 1/2lb) fruit of your choice
Mint leaves, to decorate
Icing sugar, for dusting

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Instructions

Preheat the oven to 160˚C/fan 140˚C/320˚F/gas 3.
Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
Place the egg whites in the K-Mojo DigiMaster’s bowl. Attach the whisk attachment, then whisk until soft peaks form.
Add the sugar a little at a time while whisking on maximum speed. The mixture should be stiff and glossy.
In a cup, make a slurry with the cornflour and vinegar, then add to the egg whites.
Spoon the meringue onto the ring drawn on the baking parchment.
Carefully flatten the mixture so that cream and fruit can be placed on top later. Keep in mind that the meringue will expand in all directions in the oven.
Slide the meringue into the oven and change the temperature immediately to 140˚C/fan 120˚C/280˚F/gas 1. Bake for 1 hour to 1 hour and 15 minutes. You can leave it overnight to dry out but it needs leaving alone for at least one hour, once it's been turned off.
Whip the cream and vanilla paste until barely stiff peaks form when the whisk is removed.
Spoon the cream onto the meringue then arrange the fruit on top.
Finish off with mint leaves and a dusting of icing sugar.

Notes

Berries work especially well with pavlova. You can use a mix like I did, such as strawberries, raspberries and blueberries. Tropical fruit such as kiwi and mango also work well.
Don't know what to do with leftover blackberries? Have a look at this blackberry compote!

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Bake
Cuisine: Australian

Nutrition

Serving Size: A thick slice
Calories: 201
Sugar: 31.7 g
Sodium: 26.7 mg
Fat: 7 g
Saturated Fat: 4.4 g
Trans Fat: 0.2 g
Carbohydrates: 33.6 g
Fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 21.5 mg