Christmas Pavlova
A light and airy meringue dessert topped with vibrant seasonal fruits, perfect for holiday celebrations.
Ingredients
Meringue Base
- 4 large egg whites
- 1 cup granulated sugar Add gradually for best results.
- 1 teaspoon vanilla extract For flavoring.
- 1 teaspoon white vinegar Helps stabilize meringue.
Topping
- 1 cup heavy cream Whipped until soft peaks form.
- to taste fresh seasonal fruits (such as kiwi, strawberries, and passionfruit) Choose any seasonal fruits you like.
Instructions
Preparation
- Preheat your oven to 250°F (120°C). Prepare a baking sheet lined with parchment paper.
Making the Meringue
- Whisk the egg whites in a clean bowl using an electric mixer on medium speed until soft peaks form (about 1-2 minutes).
- Gradually add the sugar, one tablespoon at a time, whisking until the mixture is glossy and forms stiff peaks (5-7 minutes).
- Gently fold in the vanilla extract and white vinegar.
Baking
- Spoon the meringue onto the prepared baking sheet, shaping it into a round form with an indentation in the center.
- Bake in the preheated oven for about 1 hour until crisp on the outside but soft inside. Leave the meringue in the oven to cool completely.
Finishing Touches
- Once cooled, whip the heavy cream until soft peaks form.
- Spread the whipped cream over the cooled meringue, filling the center indentation.
- Top with your chosen fruits and serve immediately.
Notes
Store the meringue base in an airtight container at room temperature for up to 2 days without the toppings. Avoid humidity for the best texture. For a vegan version, use aquafaba and plant-based cream alternatives.