Christmas Pavlova with Summer Berries

Name: Christmas Pavlova with Summer Berries
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 people
Cuisine: South African
Ingredients: 6 large egg whites, at room temperature (about 180 g; reserve the yolks for another recipe); 300 g caster sugar; 10 ml cornflour; 5 ml white vinegar; 5 ml vanilla extract; 300 ml fresh whipping cream, well chilled; 5 ml vanilla extract; 350 g strawberries, rinsed, thoroughly dried, hulled and halved or sliced; 150 g blueberries, rinsed and thoroughly dried

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120 min totalPrep: 30 minCook: 90 min Serves 8 people Dessert

Christmas Pavlova with Summer Berries topped with whipped cream, sliced strawberries and blueberries on a white serving platter

This Christmas Pavlova with Summer Berries recipe brings a crisp meringue shell, a soft marshmallow-like middle and a generous topping of cream to the festive table. Strawberries and blueberries add colour and a little tartness to balance the sweetness. Served freshly topped with chilled cream and fruit, it suits a hot South African Christmas beautifully.

Bake the base the evening before, when the kitchen is cooler, and leave it to cool slowly in the switched-off oven. On Christmas Day, all you need to do is whip the cream and prepare the berries. A few cracks are perfectly normal, so don't worry about a flawless finish. Keep the topping chilled and assemble just before serving for the best texture.

Ingredients

Servings8

Pavlova base

6 large egg whites, at room temperature (about 180 g; reserve the yolks for another recipe)
300 g caster sugar
10 ml cornflour
5 ml white vinegar
5 ml vanilla extract

Cream and summer berries

300 ml fresh whipping cream, well chilled
5 ml vanilla extract
350 g strawberries, rinsed, thoroughly dried, hulled and halved or sliced
150 g blueberries, rinsed and thoroughly dried

Instructions

1
Preheat the oven to 120°C conventional or 100°C fan. Draw a 22 cm circle on baking paper, then turn the paper over and place it on a flat baking tray so the pencil mark is underneath.
2
Place the egg whites in a spotlessly clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
3
Increase to medium-high speed and add the caster sugar a tablespoon at a time, beating for about 20–30 seconds between additions. Once all the sugar is added, continue beating until the meringue is thick, glossy and holds stiff peaks. Rub a little between clean fingertips: it should feel smooth, not gritty.
4
Sprinkle the cornflour over the meringue and add the vinegar and vanilla. Fold gently with a spatula just until evenly incorporated.
5
Spoon the meringue onto the marked circle. Shape it into a thick round with slightly raised edges and a shallow hollow in the centre for the topping.
6
Bake on the middle shelf for 90 minutes without opening the oven. The outside should be dry and firm, with an ivory to pale cream colour; the centre remains soft.
7
Switch off the oven and leave the pavlova inside with the door closed until completely cool, at least 3 hours or overnight. Once cool, carefully peel away the baking paper and transfer the base to a serving platter.
8
Just before serving, whip the cold cream with the vanilla until it holds soft peaks. Keep it softly billowy rather than stiff or grainy.
9
Spoon the cream into the pavlova's hollow and scatter the prepared strawberries and blueberries over the top. Serve immediately, cutting with a sharp knife and lifting portions with a cake server.

Nutrition (per serving)

Calories: 320 kcal
Carbohydrates: 46 g
Protein: 4 g
Fat: 14 g
Saturated fat: 9 g
Sugar: 44 g
Fibre: 1.3 g
Sodium: 49 mg
Cholesterol: 43 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

The preparation time is 30 minutes and baking takes 90 minutes. Allow at least 3 additional hours for cooling; overnight cooling is convenient for Christmas lunch.
Make the base up to a day ahead. Once completely cool, keep it in an airtight container in a cool, dry place, not the fridge. Humid coastal weather can soften the shell, so avoid leaving it uncovered.
Dry the berries well and leave them unsweetened. Wet fruit or berries macerated in sugar release juice that quickly softens the meringue.
Keep the cream and berries refrigerated until assembly. At an outdoor Christmas lunch, bring the finished pavlova out only when everyone is ready for dessert.

Frequently asked questions

Why did my pavlova crack or sink slightly?

A few cracks and a slight dip in the middle are normal as the soft centre settles. Slow cooling helps limit larger cracks, and the cream neatly fills the hollow. Avoid opening the oven during baking.

Can I use frozen berries?

Fresh berries give the best finish. If using frozen berries, thaw them in the fridge and drain well. Add them at the last moment, or serve them alongside, as they release more liquid than fresh fruit.

How should I store leftover pavlova?

Refrigerate topped leftovers promptly in a covered container and eat within 24 hours for the best quality. The shell will soften under the cream. Do not leave the finished dessert out for more than 2 hours, or more than 1 hour if the temperature is above 32°C.

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