This Christmas Pavlova is one of those desserts that naturally draws people to the table. Light and crisp on the outside, soft and marshmallowy inside, it feels festive without being heavy, exactly what I want after a generous holiday meal.
I love making a tall pavlova for Christmas. It looks impressive, but it’s really quite simple: a gently baked meringue, a cloud of mascarpone cream, and fresh, vibrant fruit.
This is the kind of dessert that doesn’t need to be perfect. A few cracks only add to its character, and once it’s filled and decorated, it feels joyful and very much in the spirit of Christmas. I usually finish it with berries and a touch of sugar-coated rosemary sprigs for a festive look, but it adapts beautifully to whatever fruit you have on hand.
It’s a dessert meant to be shared, admired, and enjoyed slowly, one beautiful slice at a time.
How to make Christmas Pavlova
Begin with preparing the oven and pan. Preheat the oven to 110°C / 230°F using conventional heat (no fan). Line a baking tray with parchment paper and draw a 7-inch (18 cm) circle on it, then flip the paper over so the ink doesn’t touch the meringue.
Next, make the pavlova meringue. Place the egg whites and salt in a clean bowl. Whip on medium speed until soft peaks form. Increase the speed to medium-high and gradually add the sugar, one tablespoon at a time, beating well after each addition. Continue whipping for 5–7 minutes, until the meringue is very stiff, glossy, and holds sharp peaks. The mixture should feel completely smooth, with no sugar grains when rubbed between your fingers.
Sprinkle the cornstarch over the meringue, add the vinegar and vanilla, and mix for 1 more minute just until incorporated.
Then, shape a tall pavlova. Spoon the meringue onto the prepared circle. Using a spatula, push the meringue upward to build height in the center, smoothing or fluting the sides as desired. Create a shallow indentation on top for the cream, keeping the edges slightly thicker to help hold the filling.
Bake and cool gently. Place the pavlova in the oven and bake for 1 hour and 30 minutes without opening the oven door. Turn the oven off, crack the door slightly, and leave the pavlova inside to cool for at least 2 hours or overnight. The pavlova should be pale, dry to the touch, and crisp on the outside.
Prepare the mascarpone cream. In a bowl, mix the mascarpone with powdered sugar and vanilla just until smooth. Add the cream and whip on medium speed until stiff peaks form. Stop immediately once the cream holds its shape and looks silky.
How to assemble the pavlova
Spoon the mascarpone cream generously over the cooled pavlova and top with fresh fruit and festive garnishes. Assemble up to 2 hours before serving, then slice and enjoy this light, elegant dessert.
If you’re looking for a delicious and impressive Christmas dessert, I highly recommend trying this pavlova recipe. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!
Other Christmas desserts you may like to try
This White Chocolate Coconut Cranberry Cheesecake with creamy white chocolate, coconut, and tart cranberries is one of the most impressive holiday desserts.
Try this amazing Red Velvet White Chocolate Cheesecake with rich flavor and creamy white chocolate filling perfect for holidays and special occasions.
This Christmas Raspberry Cake Roll with soft sponge cake and fresh raspberry filling is light, festive, and perfect for Christmas.
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Christmas Pavlova with Mascarpone Filling
Ingredients
- 6 large egg whites (about 6 oz – 180g) room temperature
- 1 ½ cups (300g) caster sugar
- 1/4 tsp (1g) fine salt
- 2 tsp (8g) cornstarch
- 1 tsp (5ml) vinegar or lemon juice
- 1 tsp (5g) vanilla bean paste or vanilla extract
Mascarpone Cream
- 2/3 cup (160g) mascarpone , cold but pliable
- 1 cup (240 ml) heavy whipping cream (36% fat) , cold
- 2 tbsp (16g) powdered sugar
- 1 tsp (5g) vanilla bean paste or vanilla extract
Toppings
- Fresh berries (raspberries, strawberries, red currants)
- sugar coated rosemary sprigs
- powdered sugar
Instructions
- Preheat oven to 230°F (110°C), conventional, no fan. Place the rack in the middle of the oven.
- Line a baking tray with parchment paper. Draw a 7-inch (18cm) circle on the parchment, then flip it over.
- Place egg whites and salt in a clean, grease-free bowl.
- Whip on medium speed until soft peaks form.
- Increase speed to medium-high and add sugar 1 tablespoon at a time, beating well between additions.
- Continue beating for 5–7 minutes, until the meringue is very stiff and glossy and is holding sharp peaks.
- It must be completely smooth, no sugar grains when rubbed between fingers.
- Sprinkle the cornstarch over the meringue, add vinegar and vanilla.
- Mix for 1 more minute just until incorporated.
Shape a Tall Pavlova
- Fix the parchment paper with a bit of meringue.
- Spoon the meringue onto the prepared circle.
- Using a spatula, push the meringue upward, building height in the center.
- Create decorative vertical ridges by holding a spatula or the back of a spoon vertically against the sides and gently pulling upward.
- Create a shallow indentation on top for the cream, keeping the edges thicker.
Bake and cool
- Place pavlova in the oven. Bake for 1 hour 30 minutes. Do not open the oven during baking.
- Turn the oven off, crack the door slightly, and leave the pavlova inside to cool at least 2 hours or overnight. The pavlova should be pale, dry to the touch, and crisp on the outside.
Prepare the Mascarpone cream
- In a bowl, add mascarpone with powdered sugar and vanilla.
- Mix just until smooth.
- Add the cream and whip on medium speed until stiff peaks form.
- Stop immediately once the cream holds its shape and looks silky.
Assemble the pavlova
- Spoon mascarpone cream generously over the pavlova.
- Top with fruit and festive garnishes. Dust with powdered sugar.
- Assemble up to 2 hours before serving.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
