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