Christmas Pavlova Recipe

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 Updated 23/06/2015

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If you are looking for a delicious and easy alternative to Christmas pudding, then this recipe fo Christmas pavlova should fit the bill. Best of all it can be prepared in advance - just make sure to store it in a dry place.

You may be interested to try this suggested menu:

Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte


  • 4 egg whites
  • 8oz caster sugar
  • 3/4 - 1 pint whipping cream
  • 3 tablespoons pecan nuts
  • 4 satsumas, peeled and segmented (remove all pith and inner skin)
  • 1 pomegranate
(see measure conversions for more information on quantites)


  1. Line 2 baking sheets with greaseproof paper (or baking parchment).
  2. Draw a 9 inch circle on to one of them.
  3. Whip the egg whites in a large grease-free bowl until stiff.
  4. Add the sugar gradually, continuing to beat until the mixture is very glossy.
  5. Pipe or spoon a layer of meringue mixture on to the circle marked on the greaseproof paper, then place spoonfuls all around the edge to build up a sort of "wall" (You are making a container for the fruit, nut and cream filling).
  6. Bake in a preheated oven at 140 degrees C. for 2-3 hours.
  7. Remove from the oven and leave to cool completely.
  8. When cold, peel off the greaseproof paper carefully.
  9. Whip the cream in a large bowl until stiff.
  10. Chop the remaining nuts and fruit, and fold into the cream.
  11. Pile into the meringue base.
  12. Scoop the seeds from the pomegranate with a teaspoon and sprinkle them on top.
  13. Serve immediately.

Prep Time: 30 minutes

Cook Time: 180 minutes

Yield: 4 portions


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