Stress-Free Christmas Pavlova: A Festive Treat with No Drama!

I just had to share my Christmas Day indulgence with you all—my caramel Pavlova! This dessert was a huge hit, and I’m thrilled to tell you all about how it came together.

I made the Pavlova on Christmas Eve, leaving it in the oven overnight to set. There were absolutely no pavlova dramas—honestly, it’s such an easy recipe that I can’t help but recommend it! When Christmas Day arrived and Basker needed the oven, I simply moved the Pavlova onto a plate, covered it with tin foil and let it sit until we were ready for dessert. Couldn’t have been easier!

Decorate to Make it Your Own

Now, for the fun part—the decorating!

After the Christmas main meal was finished, when the family was ready for dessert I started to decorate the Pavlova. I topped it with a rich caramel sauce, Guylian shell chocolates, fresh strawberries, blueberries, homemade strawberry macarons, and a zesty passionfruit drizzle. All on top of a cloud of caramelized whipped cream that just melted in your mouth. Trust me, it was as delicious as it sounds. Everyone loved it, and there was plenty to go around!

Making it was no stress at all. It was one of those desserts that came together without a hitch and really elevated our Christmas celebration. I’m so happy with how it turned out, and I’m excited to share the recipe with you all. If you’re looking for an easy, festive treat, this Pavlova is the perfect choice!

Happy holidays and enjoy! 🍰✨🎄

Watch My Video Here:

Recipe Card

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🍰✨🎄🍓🍍🍯 ⋆₊˚⊹♡ 🍯🍓✨🎄🍰

Stress-Free Christmas Pavlova: A Festive Treat with No Drama!

Servings: 8-10 servings
Prep Time: 15 mins
Cook Time: 60 mins
Difficulty: moderate
Rating: ★★★★★
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A delicate, crisp pavlova topped with pillowy caramelized whipped cream, chocolates, fresh fruit, and a passionfruit drizzle. Perfect for special occasions like Christmas or any festive celebration.

𝗧𝗶𝗽𝘀:

Make sure your egg whites are at room temperature for the best result when beating them.
When adding sugar, do it slowly to ensure the meringue becomes glossy and stiff.
Let the pavlova cool completely in the oven for the best texture and crispness.
Set aside and only top when you are ready to serve.
You can top the pavlova with your favourite fruits; I love the combination of kiwifruit and passionfruit!

Recipe Credit: Base inspired by Peter Gordon’s mother Timmy, with topping adapted from a combination of recipes.

Ingredients

6 Egg whites (at room temperature)
2 cups Caster sugar
2 Tbsp Corn flour
1 Tbsp Malt vinegar
1 tsp Vanilla extract (I used caramel essence)

Topping of Choice to Serve:

300ml Whipped cream mixed with 3 Tbsp Caramelized condensed milk
Delmaine caramel sauce (for drizzling)
Guylian shell chocolates
Macarons
Fresh fruit (e.g. kiwifruit, strawberries, etc.)
Passionfruit drizzle

Directions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with baking paper.

2. Beat the Egg Whites: Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form.

3. Add Sugar Slowly: Gradually add the sugar, one spoonful at a time. This process should take about 10 minutes. Add the first cup very slowly, and once that’s incorporated, the second cup can be added a bit faster.

4. Add Other Ingredients: Sprinkle in the cornflour, malt vinegar, and vanilla extract (or caramel essence). Mix gently but quickly, just enough to combine everything.

5. Shape the Pavlova: Spoon the meringue mixture onto the lined baking sheet. Shape it into any desired shape, though a large, flat circle (plate-sized) is ideal for a pavlova with plenty of crunchy edges.

6. Bake: Place the pavlova in the oven and immediately turn the temperature down to 130°C (265°F). Bake for 1 hour.

7. Cool: After 1 hour, turn off the oven and leave the pavlova inside to cool completely, ideally for several hours or overnight. Don’t open the oven door during this time.

8. Serve: Once completely cooled, lift the pavlova off the paper and transfer to a serving plate. Top with whipped cream or caramelized whipped cream, chocolates, macarons, fresh fruit (like kiwi and berries) and a drizzle of caramel sauce and passionfruit.