There’s something enchanting about the holiday season—the sparkle of frost on windows, the cozy gatherings with loved ones, and the indulgence of festive desserts that feel like a little bit of heaven. These White Christmas Pavlovas bring that enchantment to life with every bite, offering a dessert that’s as elegant as freshly fallen snow.
Delicate meringue shells, crisp on the outside and marshmallow-soft within, are topped with luscious chestnut cream and billowy whipped topping. A touch of bittersweet chocolate shavings and a sprinkle of sea salt add a decadent yet balanced finish, making this dessert a true celebration of flavors and textures.
What makes these pavlovas truly magical? Their versatility and charm. Perfect for a holiday dinner finale or a sparkling New Year’s Eve dessert, they’re individual servings of joy that can be dressed up with your favorite toppings for a personalized touch.
Let’s create a dessert that embodies the magic of the season—graceful, indulgent, and unforgettable.
White Christmas Pavlovas
Equipment
- Large baking tray
- Mixing bowls
- Pastry brush
- Parchment paper
Ingredients
- 1 tsp fresh lemon juice or white vinegar
- 6 large egg whites, room temperature
- 1 tsp cornflour
- 300 g caster sugar
- 100 g fresh figs, quartered
- 70 g fresh red currants
- raspberry coulis
- 100 g white chocolate (optional), melted
- 130 g fresh raspberries
- 30 g powdered icing sugar
- 360 ml double cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 140°C (280°F).
- Line a baking tray with parchment paper and draw a 30cm (12in) outer circle and a 10cm (4in) inner circle as guides, flipping the parchment so the marks face down.
- Beat egg whites on medium speed in a stand mixer until soft peaks form, which takes about 3 minutes.
- Gradually add caster sugar, one spoonful at a time, whisking continuously on low speed.
- Pause between each spoonful for 10 seconds, then increase to high speed and whisk for 5 minutes until the mixture is glossy.
- Add lemon juice and cornflour, whisking for another 3–5 minutes until the mixture is smooth and free of sugar granules when rubbed between fingers.
- Spoon the meringue onto the parchment between the drawn circles, shaping it into a ring with an indent for cream.
- Bake at 110°C (230°F) for 2 hours, then turn off the oven and leave the meringue inside for at least 2 hours to cool completely.
- Combine heavy cream, icing sugar, and vanilla in a mixing bowl and whip until stiff peaks form.
- Lightly brush melted white chocolate over the cooled meringue if desired, allowing it to harden.
- Fill the meringue’s center with whipped cream and decorate with raspberry coulis, redcurrants, raspberries, and figs for a festive finish.
Notes
- Avoid over-whipping the egg whites; they should form soft peaks initially.
- Ensure the meringue mixture is smooth and glossy for best results.
Nutrition Information:
Calories: 278 || Total Fat: 14g || Carbohydrates: 37g || Protein: 3g
What To Avoid While Making this Recipe?
- Avoid adding sugar too quickly to the egg whites. Gradual addition ensures a stable meringue and prevents it from collapsing.
- Make sure the bowl and whisk are completely clean and grease-free, as any residue can prevent the egg whites from whipping properly.
- Be cautious not to over-whip the cream, as it can turn grainy or even separate into butter.
- Don’t rush the cooling process by removing the meringue from the oven early.