Christmas Pavlova

An Australian Christmas Dessert: Pavlova

An Australian Christmas won’t be complete without pavlova, with its crisp shell, marshmallow-soft centre and stockpile of kiwis and berries. It’s the kind of dessert that’s easy to make – once you know all the basics, of course – and draws out cheers from the guests. A pavlova is also a good choice when you want to serve something lighter than the traditional pudding and use up all those fresh summer berries.

Below is a failsafe recipe for this all-time favourite dessert. You can make the pavlova the day before and prepare the cream and fruits the next day.

Pavlova Recipe

This Australian favourite is an easy, impressive-looking dessert to serve for Christmas day! Topped with berries for an antioxidant boost.




30 Minutes


90 Minutes


  • 4 egg whites
  • 225 g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1/2 vanilla pod
  • 300 ml double cream
  • 1 lemon, zested
  • 450 g berries (raspberries, strawberries or blackberries or a mixture of these)
  • 3 tsp icing sugar


  1. Pre-heat the oven to 160C. Cover a baking sheet with baking parchment.
  2. Use electric beaters to whisk the egg whites until stiff and shiny peaks form.
  3. Gradually add sugar a tablespoon at a time, beating well after each addition.
  4. Continue whisking for 3-4 minutes, or until meringue is stiff and glossy. Whisk in cornflour and vinegar.
  5. Spoon the mixture onto the baking parchment.
  6. Use a palette knife or spatula and shape it into a circle approximately 20 cm in diameter.
  7. Turn the temperature of the oven down to 100C and bake for 1 1/2 hours.
  8. Turn off the oven and leave the meringue to cool completely with the oven door slightly ajar.
  9. Peel off the baking parchment and transfer the pavlova to a serving dish.
  10. Scrape the vanilla seeds into a mixing bowl.
  11. Add the double cream and lemon zest and whip softly.
  12. Spoon the cream mixture onto the pavlova. Add the berries and dust with icing sugar. Serve.

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