Everyone enjoys a nice crunchy pavlova with a sweet mushy center inside, which is exactly how it should be. This Christmas pavlova is a stunning dessert – a centerpiece of any family table. No matter where on when, anyone would be impressed by this visually appealing dessert. Decorated to fit the occasion, this Christmas pavlova takes a bit of time to prepare, so makes sure you don’t rush through this recipe as there are a few issues to be wary of. The best part about making a Christmas pavlova is the fact that you can shape it in any way you want! Obviously, I went for a wreath, but you can also make a crown, heart or any other shape to suit the occasion. Decorate with red or forest fruits to cut through the sweetness. Once you master this recipe, you can make it time and time again easily. Otherwise, you can also try making the risalamande. Another delicious Christmas recipe!
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christmas pavlova with kenwood
You might think that making a Christmas pavlova usually requires some clever kitchen robots. Well, you are partially right! Certainly, you can make everything by hand with the help of big bowls and a whisk. However, not only is this time consuming but more challenging in terms of achieving perfect consistencies. The meringue is key to this recipe, so it has to be done correctly. What better way, than using the Chef Elite KVC5100S food mixer?
The Chef Elite KVC5100S is a clever kitchen robot that has over 20 attachments, which can be bought separately, to get your creative juices flowing before you cook. These include dedicated bowl tools, a dough hook, K-beater and whisk. The whisk, which comes with the machine, is super handy for whisking the meringuefor the Christmas pavlova. I don’t think I’d be able to get the textures and consistency right without the help of the food mixer. With the precision of Total Mix Planetary Action, electronic speed control and a fold function, you can control every detail of your recipe.
Kenwood is a UK kitchen appliance company which was founded in 1947 and has been bringing innovations to the kitchen ever since. The first kitchen product was the Kenwood A100, when Kenneth Wood redesigned the electric toaster so you can toast the bread on both sides at once. This has revolutionised kitchens all over the world. By 1956, Kewood became an international success producing hand mixers, liquidisers, and even steam irons. Today, Kenwood still continues to impress its customers with innovative designs, placing quality above all. With guiding principles of quality, innovation and design, Kenwood creates products for life!
Just imagine how many recipes you can make with the Chef Elite KVC5100S – whether it be a delicious Christmas pavlova due to the whisking function, or macarons made with the folding function. You can also make healthy sorbets for the entire family in the summer months next year.
Basically, the Kenwood mixer is the perfect present under the Christmas tree this year, don’t you agree?
what is pavlova?
A pavlova is a meringue-based dessert, made from egg whites, sugar and vinegar. It consists of a crisp exterior, while the inside is soft and silky. Usually garnished with fruits, almonds or whipped cream, it was once thought that pavlova originated from Australia or New Zealand. These two countries have been battling it out to claim pavlova as their own for quite some time. However, it is rumoured that the term ‘pavlova’ came from the famous ballerina dancer Anna Pavlovam who was on tour in Australia and New Zealand in 1920’s. If you ever travel there, you’ll discover that this dish is always served on special occasions and celebrations. That said, the other day in the news it came to light that this dessert might indeed be British.
You should whip the egg whites until they are firm and then you gradually add the sugar. Make sure that there is absolutely no egg yolk in the egg white before you do this step. Once you start whisking, wait until the meringue is thick and shiny. When the meringue reaches this stage, don’t add anymore sugar, otherwise your Christmas pavlova will weep.
A lot of people are surprised when they find out that you need to use vinegar for this recipe. Do you know why? The vinegar helps create more volume and stabilises the egg whites. You can also substitute with cream of tartar. Vinegar or cream of tartar can be omitted but the end result might not be the same and the meringue won’t be as poofy. The best check to see if you’ve got the meringue right is by flipping the bowl upside down. A perfect meringue should stick to the bowl. Beware, if the meringue falls, you might have to start over again.
If your meringue doesn’t whip, that means two things. Either your bowls or kitchen tools are greasy, or there is a bit of egg yolk in the mixture. If this happen, you can whisk-away and the end-result will never be correct. Make sure you clean your utensils properly before attempting the Christmas pavlova. Also, it’s best to use egg whites that have been rested at room temperature for a couple of hours. If you plan on making a lot of meringue, save the egg yolk for a a delicious lemon curd, which is a very useful and versatile recipe.
Somehow, shaping the Christmas pavlova is extremely relaxing. You can truly create something beautiful with the spatula. Shape the meringue to your liking! Before you shove the thing into the oven, one last warning – don’t over-heat the oven. This may cause the meringue to deflate!
Also, you want that mushy center inside. I can’t even tell you how many times I’ve come across a really dry Christmas pavlova; it was like eating sweet sand.
Beware when removing the meringue from the oven. It is extremely delicate! My Christmas pavlova came out a bit crushed and I was trying to be careful at all times!. Thank goodness for the whipped cream and fruit. You can cover it up with the blueberries, raspberries, strawberries and mint. However, you can use any type of fruit you want. I would recommend going for red fruit with sprigs of green mint leaves to give the pavlova a festive feel.
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Christmas Pavlova Wreath
Author: Michelle Minnaar
- 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 (1½lb) fruit of your choice
- Mint leaves, to decorate
- Icing sugar, for dusting
- Preheat the oven to 140˚C/fan 120˚C/280˚F/gas 1.
- 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.
- Put the egg whites in a clean mixing bowl and whisk with an electric 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 into the meringue into and bake for 1 hour. You can leave it overnight to dry out but it needs leaving alone for at least one hour.
- 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.
- 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.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 14.3 g
Saturated Fat 8.8 g
Cholesterol 52 mg
Sodium 28 mg
Total Carbohydrates 31.8 g
Dietary Fiber 0.8 g
Sugars 30 g
Protein 2.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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P.S. I was gifted a Kenwood mixer. All opinions are my own.