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Christmas Pavlova Recipe from Australia

Christmas 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 Recipe

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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 6 people


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 Sliced Mint Leaves
  • Extra Icing Sugar and Gold Dust optional


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
Keyword Cherries, Eggs
Tried this recipe?Let us know how it was!

Holiday Drinks and Menus

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.


  1. blank
    Marge Ashdown
    December 5, 2021 at 11:13 am — Reply

    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?

    • blank
      December 5, 2021 at 2:10 pm — Reply

      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!

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