This Christmas Pavlova recipe is a light and airy meringue dessert that’s also a show-stopping work of art! Everyone is going to Oohh & Aahh at your masterpiece!
This recipe teaches you how to easily make baked meringue and cranberry curd, and leaves your holiday berries looking like they’ve been topped with gorgeous white snowballs. BONUS: NO spending all day over a hot oven. One hour and these beauties are ready to serve!
What is a Classic Pavlova Recipe?
A classic pavlova recipe consists of a baked egg-white meringue topped with berries. The difference between a classic pavlova recipe and a pavlova for Christmas is all in the presentation.
Are you wondering, “What does pavlova taste like?” Imagine a marshmallow-y tart filling surrounded by a thin layer of crunchy sweetness. Trust me when I say this recipe is just as heavenly as it sounds.
Can You Tell Me How To Store The Christmas Pavlova?
If you are wondering how to store pavlova, seal this recipe in an airtight container. Even more important than knowing how to store pavlova is knowing how to handle pavlova before serving your guests.
Pavlova is crunchy on the outside, so it is more susceptible to cracking if not handled gently and carefully. Be sure to keep this in mind when deciding how to store your pavlova.
Can I Freeze Pavlova?
Great news! You can freeze Christmas Pavlova for up to 3 months. First, store it in an airtight, freezer-safe container. Then, keep it sealed while allowing it to thaw at room temperature for at least 3 hours.
Can I Use a Piping Bag for Decorating Pavlova?
Decorating Pavlova is a cinch with the use of a piping bag. If you don’t have a piping bag on hand, scoop your meringue into a gallon-sized Ziploc bag and cut the corner of the bag no more than ½ inch. Next, twist the top of the bag closed at an angle and gently squeeze the batter through the small opening to create your decorative detail.
What Can I use for Decorating Pavlova?
The possibilities for decorating pavlova are endless. Add mascarpone frosting and fresh oranges, melted chocolate, cherry compote, or even pistachios or pomegranate arils to top your masterpiece. No matter what you use for decorating pavlova, have fun and let your creative juices flow.
Can I Make Pavlova for Christmas Ahead of Time?
Pavlova will keep for up to two days. It is a good idea to keep this in mind when you are preparing the rest of your holiday menu.
Tips for Successful Christmas Pavlova Volume
- Use fresh eggs for the best results with meringue. It’s worth it to go buy new eggs if your supply has been around a few weeks.
- Egg white is what makes or breaks a classic pavlova recipe. Wipe the bowl completely dry before you beat the egg whites. When you separate the eggs, ensure no leftover traces of egg yolk remain in the egg white. Even a tiny amount of egg yolk can cause the meringue to fail and your Christmas Pavlova volume to fall tragically short.
- Ideally, this individual pavlova volume serves 15 people. Mixing time and speed determines individual pavlova volume. So, be sure to mix the egg white and sugar long enough to increase your Christmas pavlova volume to satisfy everyone at your holiday gathering.
- Are you thinking of doubling this Christmas Pavlova recipe to boost your individual pavlova volume? If you are expecting more people around your holiday table, I recommend making two separate batches of pavlova for Christmas.
A Few More Things to Know about Your Christmas Pavlova Recipe
I hope you enjoy making this pavlova for Christmas as much as I do. But before you roll up your sleeves and get to work, here are a few final thoughts:
- If you’re wondering if pavlova and meringue are the same, the answer is yes and no. Pavlova is made from meringue, but meringue often includes cornstarch to ensure a soft and gooey inside and a crispy texture on the outside.
- Extend your creativity to garnish Christmas Pavlova with other herbs such as basil or mint. Even seasonal flowers lightly dusted with powdered sugar for a frosty effect would be gorgeous.
- Are you still worried about having enough Christmas pavlova volume to serve your entire party? Repeat the baking process as often as you need to ensure you have enough to satisfy the number of guests. The best part about making enough for individual pavlova volume is that you don’t have to worry about the size of your mixer. You also won’t have to adjust mixing and baking time like you would to accommodate serving one giant pavlova.
Substitutions for Cranberry Curd:
- If you are looking for a substitute for cranberry curd, try making pavlova for Christmas using lemon, lime, mango, or mixed berry curd. You can often buy curd pre-made at the grocery store.
- A few non-fruity alternatives to cranberry curd include ice cream, rhubarb curd, or even chocolate mousse.
- This Christmas Pavlova recipe is naturally gluten-free. If you opt for a plant-based butter alternative, you now have a delicious dairy-free treat to serve your guests with food sensitivities. Skip the whip cream topping on the cranberry curd, and use either coconut or cashew cream.
More Yummy Holiday Recipes You’ll Enjoy
If you like this delicious Christmas Pavlova recipe, you’ll want to try some of our other easy holiday treats! Try any from the list below.
Maria Puck’s Holiday Spice Gingerbread Cookies
Holiday Apple Pie with Dried Fruit & Caramel Sauce
Triple Chocolate Cake Mix Cookies Recipe
Chocolate Ganache Tart Recipe
Cinnamon Roll Christmas Tree
Flourless Chocolate Cake
Instant Pot Chocolate Chip Bread Pudding
Now for the extra yummy part! I’ve included a recipe on how to make a quick Rosemary infused cranberry curd. Can you leave the rosemary out? Absolutely! I happen to like the gentle flavor that it brings to the curb to balance the cranberries.
Simple Rosemary Infused Cranberry Curd Recipe:
Prep – 5 Minutes
Cook – 15 Minutes
Chill – 1 Hour
Total – 1 Hour 20 Minutes
1 cup frozen or fresh cranberries
1 cup sugar
1 sprig fresh rosemary
1/2 cup water
5 egg yolks, separated
4 tbsp butter (or plant based butter)
- In a small saucepan, combine together the cranberries, water and rosemary sprig. Simmer on low for 5 minutes and drain the water off. Discard the rosemary stem.
- Place the softened cranberries in a blender and blend until smooth. Return to the saucepan. Slowly mix in the egg yolks ( a little at a time) and sugar and continue stirring on low heat until all the sugar has dissolved. Add the butter and cook until it starts to thicken.
- Pour the curd in a bowl and let it cool down in temperature. Cover and refrigerate until it is set and has a thicker texture.