Description
A crisp, marshmallowy-centered Christmas Pavlova with whipped cream, raspberry sauce, and fresh berries. Naturally gluten-free, make-ahead friendly, and customizable for dairy-free or chocolate versions.
Ingredients
4 egg whites (room temperature)
250 g caster sugar
300 ml double or heavy cream
½ tsp vanilla extract (optional: almond or orange essence)
400 g mixed fresh berries (strawberries, raspberries, blueberries)
Fresh mint
150 g raspberries (for sauce)
2 tbsp icing sugar (for sauce)
Optional: pomegranate jewels, kiwi slices, coconut cream for dairy-free version
Instructions
1. Preheat oven to 110°C fan (160°C / Gas Mark 3). Trace a 22 cm circle on parchment paper, flip it, and place it on a tray.
2. Whisk egg whites in a clean, grease-free bowl until stiff peaks form.
3. Gradually add sugar, one spoon at a time, whisking until thick, glossy, and smooth.
4. Place a small dab of meringue under parchment to secure it, then spoon mixture into the circle, shaping into a nest with raised sides.
5. Bake for 90 minutes. Turn off oven and cool pavlova inside with door slightly ajar.
6. Mash raspberries for the sauce, strain to remove seeds, and mix with icing sugar until smooth.
7. Whip chilled cream with vanilla until soft peaks form.
8. Assemble by topping pavlova with whipped cream, drizzling raspberry sauce, and adding berries and mint.
Notes
Use older egg whites for better volume.
Fine caster sugar ensures a smooth meringue.
Cool meringue slowly in the oven to prevent cracking.
Avoid humidity when baking to reduce stickiness or weeping.
Ensure mixing bowl is completely grease-free.
Unassembled meringue can be stored up to 2 days in an airtight container.
Assembled pavlova should be eaten within 3–4 hours.
Do not refrigerate baked meringue.
Raspberry sauce can be made up to 48 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: Australian / New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 36 g
- Sodium: 30 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg