Top 7 Divine Christmas Pavlova Recipes – Must Try!

Christmas is a joyful time for gathering with friends and family and enjoying delicious food. What better dessert to serve than a magnificent pavlova? This sweet, crispy meringue topped with whipped cream and fresh fruit will be the crowning glory of your holiday table.

Christmas Pavlova Recipes

What is pavlova?

For those not familiar, pavlova is a dessert consisting of a crisp meringue shell topped with lightly sweetened whipped cream and fresh fruit. The meringue is light and airy with a slightly crisp exterior and a marshmallow-y interior. The whipped cream and fruit topping provides a lovely contrast of textures. The dessert is named after the famed Russian ballerina Anna Pavlova. It’s a beloved Christmas dessert in Australia and New Zealand but deserves more recognition worldwide!

Why serve pavlova for Christmas?

Pavlova makes a perfect Christmas dessert for several reasons:

  • It’s festive looking when decorated with red and green fruits or Christmas-colored whipped cream
  • The sweet, cloud-like meringue and silky whipped cream are a delightful ending to a heavy holiday meal
  • It can feed a crowd by scaling up the meringue base and toppings
  • Kids and adults all enjoy its simple, sweet flavors
  • You can customize it endlessly with different fruits, sauces, spices, and more

Tips for perfect pavlova

Achieving the ideal crisp-on-the-outside, soft-on-the-inside meringue does take some finesse. Here are tips for pavlova success:

Use very fresh egg whites

The fresher the egg whites, the more volume you’ll get from whipping them. Let your eggs sit out at room temperature for 30 minutes before separating if chilled.

Don’t get even a speck of egg yolk in the whites

Egg yolks contain fat which will inhibit the whipping and stability of the egg white foam. Separate eggs very carefully over a small bowl to catch any drops before adding whites to your mixing bowl.

Whip egg whites until truly stiff

You want to whip the egg whites into glossy stiff peaks with tips that curl over when the beater is lifted. This ensures enough air is incorporated for maximum lift.

Fold gently into other ingredients

Retain that airy egg white foam by folding delicately when combining with sugar and other ingredients.

Pipe the meringue into a tall disk shape

Piping the meringue mixture onto parchment paper allows you to create an even disk with attractive peaks. This gives lots of crispy edges!

Bake low and slow

A long, slow bake is what dries out and sets the meringue without deflating it. Resist any urge to increase the heat to speed things up!

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What fruits work well on pavlova?

When it comes to topping, the sky’s the limit! Popular fruits for pavlova include:

  • Strawberries
  • Kiwi
  • Blueberries
  • Raspberries
  • Blackberries
  • Mango
  • Pineapple
  • Pomegranate arils

Any fresh, brightly colored fruit that contrasts nicely with the white meringue and cream makes a fine choice. Fruits like orange and grapefruit also pair well but may need a sprinkle of sugar to balance their tartness. Get creative with combinations! Mixed berries are always crowd-pleasing. Or arrange slices of kiwi or pineapple with pomegranate seeds for a festive red and green Christmas color scheme.

Ready to enjoy Christmas pavlova?

By now your mouth may be watering at the thought of digging into this downy, fruity dessert on Christmas day. Follow one of these top Christmas pavlova recipes below and your holiday will surely be merry and bright!

1. Classic Christmas Pavlova

This recipe sticks to the basics and lets the excellent base ingredients shine.


  • 4 egg whites
  • 1 cup superfine sugar
  • 2 tsp cornstarch
  • 2 tsp white vinegar
  • 1 tsp vanilla
  • 1 cup heavy cream


  • Strawberries, sliced
  • Kiwi, sliced
  • Blueberries
  • Raspberries
  • Mint leaves


  1. Preheat oven to 250°F. Line a baking sheet with parchment. Using a plate or cake pan, trace a 9-inch circle on the parchment as a guide. Flip paper over.
  2. In a large bowl, beat egg whites until foamy. Gradually add sugar and beat until glossy, stiff peaks form. Whisk in cornstarch, vinegar, and vanilla.
  3. Spoon meringue inside the circle outline in attractive peaks and swirls.
  4. Bake pavlova for 1 hour. Turn off oven and let cool completely in oven, about 2 hours.
  5. Whip cream to soft peaks. Top pavlova with whipped cream and arrange fruit decoratively on top. Garnish with mint.

With its traditional toppings of red, green, and white, this Christmas pavlova hits all the marks for a seasonal showstopper!

2. Peppermint Pavlova

Bring on the Christmas flavors with a peppermint kick!


  • Meringue base (see previous recipe)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp peppermint extract
  • Crushed candy canes, for garnish


  • Strawberries, sliced
  • White chocolate chips


  1. Prepare meringue base according to previous recipe and allow to cool completely.
  2. In a large bowl, beat cream, powdered sugar, and peppermint extract until stiff peaks form.
  3. Swirl peppermint whipped cream over top of meringue. Decorate with sliced strawberries and white chocolate chips.
  4. Sprinkle crushed candy canes over the top for garnish.

It may look like the North pole with this winter white color scheme accented by red strawberries and candy pieces! The homemade whipped cream gets a hint of sweet peppermint to satisfy your Christmas cravings.

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3. Eggnog Pavlova

Rich, creamy eggnog is transformed into a fluffy dessert dream in this unique spin on pavlova.


  • Meringue base (see first recipe)
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/4 cup eggnog
  • 1/2 tsp rum extract
  • Ground nutmeg


  • Banana slices
  • Toasted hazelnuts, chopped


  1. Prepare the meringue base according to the first recipe. Set aside to cool completely.
  2. In a large bowl, combine cream, powdered sugar, eggnog and rum extract. Whip until stiff peaks form.
  3. Swirl eggnog whipped cream over cooled meringue base.
  4. Decorate with sliced bananas and toasted hazelnuts. Dust with a sprinkle of nutmeg.

Creamy bananas and nuts make the perfect partnership for eggnog flavors in this holiday treat.

4. Gingerbread Pavlova

Ring in the holidays with all the flavors of gingerbread in this playful pavlova.


  • Meringue base
  • 1 cup heavy cream
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • Pinch cloves


  • Pomegranate arils
  • Toasted pecans, chopped


  1. Make the meringue base according to the initial recipe and set aside.
  2. Beat heavy cream until it starts to thicken. Add the brown sugar and spices and continue whipping until stiff peaks form.
  3. Swirl the spiced whipped cream over the cooled meringue base.
  4. Decorate with bright red pomegranate arils and toasted pecans.

It’s like a tall glass of gingerbread milk with fluffy meringue and crisp nuts!

5. Chocolate Orange Pavlova

Indulge in a chocolate and citrus fantasy with this cocoa-infused pavlova.


  • Meringue base
  • 2 oz dark chocolate, melted
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp orange liqueur
  • Orange zest


  • Orange segments
  • Toasted almonds
  • Shaved chocolate


  1. Make the meringue base according to the initial recipe. Fold melted chocolate into the finished meringue mixture before piping onto the parchment paper. Bake as directed.
  2. In a large bowl, beat cream, powdered sugar and orange liqueur until peaks form.
  3. Swirl orange whipped cream over chocolate meringue. Decorate with orange segments, almonds and chocolate shavings.

Get your chocolate-orange fix in the lightest, airiest form when you dine on this citrusy, cocoa-laced pavlova.

6. Lemon Pavlova

Bright, refreshing lemon makes the ultimate summery pavlova no matter what the season.


  • Meringue base
  • 1 cup heavy cream
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • 2 tbsp powdered sugar


  • Blueberries
  • Raspberries
  • Lemon zest


  1. Prepare the meringue base per the initial recipe and set aside to cool completely.
  2. In a large bowl, beat heavy cream until foamy. Add lemon zest, lemon juice and powdered sugar. Continue whipping until stiff peaks form.
  3. Swirl lemon whipped cream over cooled meringue base.
  4. Decorate with fresh blueberries, raspberries and extra lemon zest.
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Bursting with bright citrus flavor, it’s like eating sweet summer clouds! The berry toppings offer the perfect pop of color and fruitiness.

7. Salted Caramel Pavlova

For the ultimate sweet and salty experience, try this oozing caramel pavlova.


  • Meringue base
  • 1 cup heavy cream
  • 1⁄4 cup caramel sauce or thick caramel ice cream topping
  • Sea salt flakes


  • Banana slices
  • Toasted pecans
  • Caramel sauce


  1. Prepare meringue base as directed and allow to cool completely.
  2. In a large bowl, whip cream until soft peaks start to form. Add caramel sauce and whip until stiff.
  3. Swirl caramel cream over meringue. Decorate with banana slices, pecans and extra caramel drizzle.
  4. Sprinkle lightly with sea salt.

The contrast of fluffy sweet meringue and velvety salted caramel is absolutely heavenly! Roasted nuts add fabulous crunch to every bite.


We’ve covered quite the range of festive pavlova possibilities! From fruity crowd-pleasers to indulgent chocolate and caramel, there’s something here to suit every holiday taste or dietary need. Top them simply with freshly whipped cream – lightly sweetened to let the flavours sing or get creative with boozy, spiced or citrus varieties. However you choose to fill and top, be sure to start by mastering that crisp, marshmallowy base. Perfecting your meringue technique is key before piling on those pretty toppings.

Once baked to lightly golden perfection, let your imagination run wild and make this Christmas pavlova one your guests will never forget! Now dig in to that sweet, crispy heaven topped high with mounds of fluffy cream and fresh fruit. We told you you were gonna love it!

Frequently Asked Questions About Christmas Pavlova

Here are answers to some common pavlova questions to round out your dessert knowledge:

What can I use instead of cream for the topping?

Substitute whipped coconut cream or dairy-free whipped topping if you need a non-dairy variety.

My pavlova collapsed – what happened?

This dessert depends heavily on stiff meringue peaks to maintain its structure. Beating egg whites properly and following baking directions precisely prevents collapse.

How far in advance can I make Christmas pavlova?

The meringue base holds well for up to two days stored airtight at room temperature. Top with cream and fruit just before serving.

Can I turn it into a pie instead of a flat cake?

Yes! Bake your meringue mixture in a pie dish then top as usual for an impressive high-rise pie perfect for slicing.

What desserts are similar to pavlova?

It resembles lemon meringue pie without the lemon curd or an alternate version of baked Alaska. Its light yet crispy texture is comparable to macarons or angel food cake too.