Christmas Pavlova Recipe from Australia
Dessert · Flans, Puddings · Maison Mirabeau Wines · Provencal Recipes · TasteChristmas in Australia might feel strange for those used to the Northern Hemisphere. Where urban eater Glendonww (see his foodstagram feed) is based in Sydney it’s hot. It’s summertime so cherries, strawberries and grapes are in season, all of which are included in his recipe for Pavlova a traditional Christmas dessert in Australia. Meringue, double cream and fresh fruit – what’s not to love about that?
Enjoy the holiday season!

Christmas Pavlova
Meringue is easy to make even for a "non-baker." Once the base is done the fruit and cream topping is straightforward. Be creative...It's Christmas.
Ingredients
For the Meringue Base:
- 6 egg whites
- 1 ¼ cups caster sugar (super-fine sugar)
- 2 tbsp cornstarch (Corn flour)
- ½ tsp vanilla extract
- 1 tsp white vinegar
For the Topping:
- 600 ml (2.5 cups) double cream
- 2 tbsp raspberry jam
- 2 tsp icing sugar
- ½ cup Red Seedless Grapes sliced
- ½ cup strawberries sliced horizontally
- 2 cups Cherries
- 2 tbsp mint leaves sliced
- Extra Icing Sugar and Gold Dust optional
Instructions
For the Meringue Base:
- Preheat the oven to 120˚C (250 ˚F) and line a baking tray with non-stick paper.
- Mark a 25cm (9 inch) diameter circle on the underside of the paper.
- Using an electric mixer, whisk egg whites in a bowl until soft peaks form. Slowly add the sugar, mixing well after each addition until the sugar is completely dissolved and meringue is glossy.
- Add in the cornflour, vanilla and white vinegar until just combined.
- Carefully scoop the meringue onto the baking tray and neatly spread within the circle.
- Bake in the oven for 1½ hours or until the pavlova is dry when lightly pressed. Turn off the oven and slightly crack open the oven door to cool the pavlova completely.
- Then transfer the cooled pavlova to a serving plate.
For the Topping:
- Using an electric mixer, beat the double cream with icing sugar until firm peaks are formed.
- Lightly fold through the raspberry jam to create a swirl effect.
- Spoon generously onto the cooled pavlova and decorate with cherries, berries and mint for garnish.
- Dust with extra icing sugar and edible gold dust (if available)
- Serve and enjoy with Mirabeau Etoile Rosé – shared with friends and loved ones
Tried this recipe?Let us know how it was!
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2 Comments
Can I make individual serving meringue’s instead of 1 large one?
Is the meringue easy to cut with a regular knife? Do I cut it like a pie?
Individual portions would be lovely. In that case, you probably don’t need to worry about a knife at all. However, if you are cutting the pavlova I would suggest a sharp knife. Happy holidays!