Celebrate the holiday season with a delicious Christmas dessert! This pavlova recipe is courtesy of Isolde Becker, founder of Back of House Consulting and Events in Singapore. Isolde says, “This light and airy meringue is perfect for showcasing seasonal flavours without breaking the bank. You can also make it ahead of time and just assemble after your meal, so it’s a win-win.”
This Christmas dessert recipe makes 1 large pavlova or 40 bite-size pavlovas
Pavlova Recipe
Ingredients:
- 6 large egg whites
- 375g caster sugar
- 2½ teaspoons cornflour
- ¼ teaspoon ground pink peppercorn (store-bought pepper can be used but it won’t give the same depth of flavour)
- 2 teaspoons vinegar (rice vinegar, sushi vinegar or white wine vinegar)
- 2 drops vanilla paste or 5ml vanilla essence
For the topping:
- 600g whipping cream
- 400g mascarpone
- 120g caster sugar
- 2 drops vanilla paste or 5ml vanilla essence
- 250g strawberries
- 120g raspberries
- 2 plums
- 2 figs
- 1 pomegranate, seeded
Method
#1 Preheat oven to 180°C (or 160°C for a fan oven, which is preferable for this recipe) and line a tray with a silicone mat or baking paper.
#2 Wipe a glass or metal bowl with a paper towel and a bit of vinegar to remove any grease.
#3 Whisk the egg whites with an electric mixer until firm, then start adding the sugar spoon by spoon until the meringue is stiff and shiny. This will take a while – you need the meringue to resemble thick shaving cream.
#4 Using a spoon, fold the cornflour, pepper, vinegar and vanilla into the meringue – do not whisk it in.
#5 If you’re making one large pavlova, spoon the meringue onto the baking sheet in a big circle. For the minis, use a piping bag to pipe small mounds onto the baking sheet, making sure to leave a bit of space in between. (I use the mini pavlovas to make a wreath, similar to a pull-apart bread. The mini ones are also easier to move after baking.)
#6 Place your trays into the oven and immediately turn down the temperature to 150 degrees (or 130 degrees for a fan oven). Bake for 1 hour for the large pavlova or 30 minutes for the mini versions. Once done, switch off the oven and leave the door slightly ajar (I use a wine cork to keep the door slightly open). Leave your pavlovas to cool completely in the oven to minimise cracking (though some cracks will appear and this is only natural). Store in an airtight container overnight.
#7 To make the topping, mix the cream, mascarpone, sugar and vanilla with an electric mixer until stiff peaks form. The fat content of the mascarpone will make your cream whip quite fast and make it more stable so you can do this just before your guests arrive and store it in the fridge.
#8 Top the pavlova with the cream mixture and decorate with fruits, berries, coulis, passionfruit pulp or whatever your heart desires!
Looking for where to buy a Christmas dessert or cooking inspo? Check out our wine & dine section
