Suzanne cooks

Christmas Pavlova

Preparation time:
45 minutes
Cooking time:
2 hours
16 serves

With Christmas fast approaching, this decadent pavlova is the perfect festive centrepiece. Light, chewy meringue topped with whipped double cream and a selection of fresh figs, raspberries, blackberries, blueberries and pomegranate seeds.

  • Ingredients

    For the pavlova wreath:
    • 270g egg whites at room temperature. (From around nine medium eggs)
    • 500g caster sugar
    • A pinch of salt
    • 2 tsp cornflour
    • 1 tsp white wine vinegar
    • ½ tbsp rose water
    For the filling:
    • 600ml double cream
    • 1½ tbsp icing sugar sifted.
    • 2 tsp rose water.
    • Selection of fresh fruit. (Raspberries, blueberries, blackberries, figs, pomegranate seeds eg).
    For decoration:
    • Edible gold sparkle dust or edible gold leaf if desired.
  • Method

    For the pavlova wreath:
    • Preheat the oven to 120°C
    • Draw a 26cm diameter ring on baking parchment with a 12cm diameter ring inside to create the template for your wreath. Turn the paper over and put it on a baking tray, ready for the meringue.
    • Ensure the bowl of your food mixer and whisk are grease-free and dry.
    • Place the egg whites and salt into the bowl of your Kenwood food mixer with the whisk attachment fitted.
    • Start the mixer on a slow speed, slowly building up to medium-high speed until egg whites form soft peaks.
    • When the egg whites are at this stage whilst the food mixer is on medium-high speed, add the sugar carefully, one tablespoonful at a time. Do not rush this stage. Keep on adding the sugar until it is all incorporated into the meringue. It should look thick and glossy. The meringue should feel smooth when you rub a bit through your fingers. This shows the sugar has dissolved into the egg whites.
    • Mix together the cornflour, vinegar and rose water together.
    • Remove the bowl from the food mixer and gently fold the cornflour, vinegar and rose water into the meringue until just incorporated. Take care not to over mix.
    • Spoon the meringue onto the prepared baking tray and use the back of your spoon to manipulate the meringue into the wreath shape. Once the shape is formed take the back of the spoon and put it on the meringue and pull off quickly so spikes are formed giving the wreath a ‘spikey’, ‘snowy’ effect.
    • Bake in the oven for approximately 1.5 -2 hours until the pavlova is baked and dry. Leave the door of the oven ajar and allow it to cool completely before removing it from the oven. It should come off the baking parchment quite easily.
    • The pavlova can be stored at room temperature for a few days unfilled if you want to get ahead with your Christmas preparations.
    For the filling:
    • Put the double cream into the clean bowl of your Kenwood food mixer and attach the whisk.
    • Whisk the cream until it has thickened and of dropping consistency.
    • Whisk in the icing sugar and finally the rose water. The cream should be soft, thick and billowy.
    • Carefully spoon the cream on top of the pavlova.
    • Arrange your choice of fruit on top of the cream and a dusting of edible gold sparkle or edible gold leaf for extra Christmassy glister.

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