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Looking for the perfect Christmas Pavlova that’ll look lovely, feed a crowd and is easy to make?
Here it is.
Making Pavlova for Christmas
Pavlova is always one of the most popular desserts on the Christmas table.
And it can be tempting to make one huge pavlova so no one misses out.
But the problem is that once you start cooking off a pavlova with more than four eggs things can get tricky. I’m talking collapsing pavlovas, leaking pavlovas and general stress in the kitchen at Christmas.
No one wants that!
Here, we use Nana Ling’s reliable basic pavlova recipe but whip up 8 egg whites and bake them off in two separate pavlovas.
We make one pavlova slightly larger and flatter to create a festive Christmas Tree effect, but the difference is so small that we bake them together at the same temperature and for the same time. Easy!
This Christmas Tree is also easier to assemble and store in the fridge compared to others that have multiple layers.
You’ll need a small and larger star cutter to make the mango stars, but apart from that it’s just like making a standard pavlova.
See the recipe card below for all of the ingredients and step-by-step instructions, and have a very “Merry Christmas” with our Christmas Pavlova.
Pavlova for Christmas
- 8 egg whites
- 1 large pinch salt
- 2 cups caster sugar
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 600 ml thickened cream
- 2 tablespoons icing sugar
- 1 mango
- 350 grams strawberries
- 3 sprigs mint
- Preheat oven to 130 degrees celsius (fan-forced)
- Line two baking trays (or round bottom from a round springform pan or round pizza tray) with baking paper.
- Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
- Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another two minutes. The mixture should look thick and glossy and there should be no granules when you rub the mixture between two fingers – if not, continue beating for another minute.
- Return mixture to low speed and add vanilla extract and vinegar. Mix until combined.
- Spoon out half the mixture onto the lined tray, creating a circle about 17cm in diameter. Using your spatula, brush up the sides of the circle towards an imaginary point about 50 cm above the centre of the pavlova. This will give the shape a slightly domed effect and help with the stability or your pavlova. Make sure the top of the pavlova is flat.
- Spoon out the other half of the mixture onto the second tray, this time creating a slightly larger circle (19-20cm) and following the same procedure as above.
- Place pavlovas in oven and cook for 15 minutes before turning oven down to 100 degrees celsius (fan-forced) and cooking for another 45 minutes.
- Turn oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlovas to cool in the oven for at least 6 hours, preferably overnight.
- Once completely cool, remove from the oven.
- To make the whipped cream, simply combine the cream and icing sugar and the beat until soft peaks form. Don't overbeat to form stiff peaks as you will risk crushing the pavlova as you decorate it.
- Cut mango cheeks into large slices and then use a small star cutter to cut out star shapes. Make one larger mango star with a larger star cutter.
- Cut tips off strawberries (these will be the round "berries" you use to make holly with the mint leaves). Chop the other part of the strawberries (this will decorate the top of the pavlova).
- Wash and dry the mint and pull the leaves off the stems.
- To assemble the Christmas Pavlova, place the larger pavlova on a cake stand. Top with half the cream. Place the smaller pavlova on top and then add most of the remaining cream to the top of the smaller pavlova and smooth out over the entire top of the pavlova. Use the remaining cream to attach the mango stars and strawberry tips to the sides of the pavlovas. Add two mint leaves at the side of each strawberry tip. Pile chopped strawberries on top of pavlova, then place the larger mango star on top along with some mint leaves.
- Make sure you read the recipe card and the post for ALL the tips and instructions.
- Use the ingredients listed and don’t substitute the caster sugar for any other type of sugar.
- I used a KitchenAid mixer and the whisk attachment for making this recipe.
- I’ve adapted this recipe for Pavlova Nests and a Pavlova Grazing Board.