What is the difference between a meringue and pavlova?

Although lots of people use the terms interchangeably, there are differences. Strictly, a pavlova should have a crisp exterior and soft, mallowy centre. Meanwhile, a meringue should be dry and crisp all the way through. Meringues are usually made with just egg whites and sugar. However, to achieve the famous texture, pavlovas tend to include ingredients like lemon juice or vinegar and cornflour.

Can I make individual Christmas Pavlovas?

I wanted to create the best Christmas Pavlova recipe and thought a pavlova wreath was suitably festive. However, you could make individual pavlovas if you prefer. Simply pipe small circles which will look more like meringue nests. Although I haven’t tested them, they are likely to take less time.

What can I make with the leftover egg yolks?

There are so many things you can make with leftover egg yolks! An obvious choice is custard. You then have the perfect excuse to make a crumble or my Peach Cobbler with Cake Mix . They are also perfect in soft and sweet brioche, beautifully buttery Gâteau Breton or custard tart. You can also use them in savoury dishes. They are my secret to creating unbelievably creamy pasta recipes. Don’t miss my Buttery Lemon Pasta and Carbonara with Guanciale . My Udon Carbonara is another favourite. Homemade mayonnaise and hollandaise sauce are also quick and easy ways to use up egg yolks.

What other toppings can I add to this Christmas Pavlova?

I top this Christmas Pavlova with mixed berries, icing sugar and a pretty ribbon, but feel free to get creative! You can use all sorts of different fruit. Cherries, strawberries, blueberries and raspberries are all delicious. Alternatively, you can make a mixed berry compote and drizzle over. Sometimes I like to drizzle with chocolate for an additional flourish. Dark chocolate brings an intensity that complements the sweetness of the meringue. Mind you, if you like my Frozen Berries with Hot White Chocolate Sauce , try drizzling with melted white chocolate. You can also use a vegetable peeler to grate over chocolate curls. To add a bit of texture, a sprinkling of chopped toasted nuts is very good. Almonds, hazelnuts and/or pistachios are my favourite.

Christmas Pavlova

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Looking for an easy show stopping festive dessert? This Christmas Pavlova is the recipe for you. Imagine a stunning pavlova wreath topped with vanilla-whipped cream and fruity berries. All topped off with a dusting of snowy icing sugar…

Author: Margie
Prep Time: 30 minutes
Cook Time: 60 minutes (plus cooling)
Total Time: 90 minutes
Yield: 6 - 8 1x
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Ingredients

Scale

For the pavlova:

4 large egg whites
225g caster sugar
1 tbsp white wine vinegar

To decorate:

600ml double cream
1 tbsp vanilla extract
1 kg fresh mixed berries
Ribbon
Icing sugar, for dusting

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Instructions

Preheat the oven to 150C Fan. Line a baking tray with non-stick baking paper. Using a plate or the bottom of a cake tin, draw a large circle in the centre. Then use a smaller plate to draw a smaller circle inside. Flip the baking paper over (you should still be able to see the circle through the paper).
In a large, spotlessly clean, bowl, whisk the egg whites with an electric whisk (or stand mixer) until you have stiff peaks.
Gradually add the sugar 1 tbsp at a time, waiting until all the sugar has dissolved into the mix before adding the next.
Continue whisking until you can’t feel any grains of sugar when you rub some of the meringue mixture between your fingers. Whisk in the white wine vinegar.
Spoon the mixture into a large piping bag and snip off the end.
Pipe the meringue into circles inside the circle to make a wreath shape. Use a spoon to flatten the top to create little cups - this is where the whipped cream will sit.
Place in the centre of your oven, shut the door and reduce the temperature to 140C Fan.
Bake for 1 hour, then turn off the oven and leave the meringue to cool completely inside. Overnight is ideal as this will help prevent it cracking too much.
Just before you are ready to serve, pour the cream into a large mixing bowl and add the vanilla extract. Whip until you have soft peaks.
Carefully set the cooled pavlova wreath onto a flat plate. Generously dollop the cream over the top into the cups of the pavlova wreath.
Sprinkle with your choice of berries. Arrange your ribbon on top and dust with icing sugar. Enjoy!

Notes

Berries: I use mixed berries in this recipe but you can use all sorts of fruit. In fact, you can make this recipe all year round using whatever is in season. Peaches, nectarines and raspberries are delicious in the summer. Alternatively drizzle with a berry compote made with frozen fruit. If using cherries and serving to children, I like to pit them first.
Whipped cream: take care to whip the cream just to soft peaks for the decoration. if you over whip, it will split. Although you don’t have to throw it away! Keep whipping and you will eventually get something akin to butter. However, you will need to start again with fresh whipped cream for this Christmas Pavlova.
Chocolate: for a final flourish, skip the ribbon and drizzle with melted chocolate. I love dark chocolate as it balances out the sweetness of the pavlova. Mind you, white chocolate is delicious with berries and looks very festive. I sometimes grate over chocolate curls too. They look so pretty.
Nuts: to add a bit of texture, sprinkle this Christmas Pavlova with toasted chopped nuts. Hazelnuts and almonds are delicious. I also love pistachios as the green looks super festive (especially if you use red berries).
Make it vegan: although I haven’t tried it personally, lots of people make vegan pavlova with aquafaba (chickpea water). You could give it a try and then top with vegan whipped cream. Oatly’s Whippable Creamy Oat is good.

Find it online: https://desertislanddishes.co/christmas-pavlova/