This delicious Christmas Pavlova is a quick and easy dessert that’s perfect for the holidays. With its crispy meringue, creamy whipped cream, and fresh pomegranate, it’s a showstopper! You can easily customize it with different fruits or flavorings, making it as flexible as it is festive. A recipe by Nigella Lawson that’s sure to impress!
Ingredients Needed:
- 500 g (2 1/4 cups) superfine sugar
- 8 large egg whites
- Pinch of salt
- 1 tablespoon cornstarch
- 2 teaspoons vinegar
- 1 teaspoon rosewater
- 2 pomegranates
- 1 1/2 tablespoons (juice of 1/2) lemon juice
- 500 mL (2 cups) whipping or double cream
How To Make Christmas Pavlova Recipe?
- Prepare the oven and baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the paper using a kitchen pencil.
- Make the meringue: Beat the egg whites and salt with an electric beater until thick soft peaks form. Gradually add the sugar, one spoonful at a time, continuing to beat until the meringue is stiff and shiny. Fold in the cornstarch, vinegar, and rosewater gently.
- Shape the meringue: Pour the meringue into the center of the circle drawn on the parchment. Spread the meringue to the edges of the circle, flattening the top and smoothing the sides with a spatula.
- Bake the meringue: Place the meringue in the preheated oven and immediately turn the temperature down to 300°F (150°C). Bake for 1 3/4 hours, during which the meringue will puff up. Turn off the oven, crack the door open, and let the meringue cool in the oven. Alternatively, bake it ahead of time and store it in an airtight container for up to a week.
- Prepare the pomegranate juice: Juice and strain half of one pomegranate. Place the juice in a small saucepan with the lemon juice and bring to a boil. Let it simmer for several minutes until it thickens slightly. Remove from heat and set aside.
- Remove the pomegranate seeds: For the remaining pomegranate, remove the seeds. One method is to score the pomegranate into quarters and soak it in water to gently pull out the seeds. Alternatively, hold the pomegranate cut side down over a bowl and bash it with a wooden spoon to release the seeds.
- Whip the cream: Whip the whipping or double cream until thick and airy, but not stiff.
- Assemble the pavlova: Gently invert the cooled meringue onto a large flat plate, removing the parchment paper. Spread the whipped cream over the meringue carelessly for a disassembled look, which is part of the charm of a pavlova.
- Top with pomegranate and juice: Scatter the pomegranate seeds over the whipped cream and drizzle the thickened pomegranate juice on top. Serve immediately.
Recipe Tips:
- Beat the egg whites well: Ensure egg whites are stiff before adding sugar. This makes the meringue firm and crispy.
- Add sugar slowly: Slowly add sugar to keep the meringue smooth and glossy.
- Use vinegar and cornstarch: These ingredients stabilize the meringue and prevent cracks.
- Cool in the oven: Let the meringue cool in the oven to avoid cracks from temperature changes.
- Whip the cream correctly: Whip the cream until thick but not too stiff for a smooth topping.
How To Store
- Refrigerate: Let the pavlova cool to room temperature before placing it in the fridge. Cover it tightly and store for up to 2 days.
- Freeze: Freezing is not recommended for pavlova, as the meringue can become soggy. If you choose to freeze it, wrap it well and freeze for up to 1 month. Thaw it in the fridge overnight before serving.
Nutrition Facts:
- Calories: 167 kcal
- Total Fat: 8g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Christmas Pavlova Recipe
Description
This delicious Christmas Pavlova is a quick and easy dessert that’s perfect for the holidays. With its crispy meringue, creamy whipped cream, and fresh pomegranate, it’s a showstopper! You can easily customize it with different fruits or flavorings, making it as flexible as it is festive. A recipe by Nigella Lawson that’s sure to impress!
Ingredients
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the paper using a kitchen pencil.
- Make the meringue: Beat the egg whites and salt with an electric beater until thick soft peaks form. Gradually add the sugar, one spoonful at a time, continuing to beat until the meringue is stiff and shiny. Fold in the cornstarch, vinegar, and rosewater gently.
- Shape the meringue: Pour the meringue into the center of the circle drawn on the parchment. Spread the meringue to the edges of the circle, flattening the top and smoothing the sides with a spatula.
- Bake the meringue: Place the meringue in the preheated oven and immediately turn the temperature down to 300°F (150°C). Bake for 1 3/4 hours, during which the meringue will puff up. Turn off the oven, crack the door open, and let the meringue cool in the oven. Alternatively, bake it ahead of time and store it in an airtight container for up to a week.
- Prepare the pomegranate juice: Juice and strain half of one pomegranate. Place the juice in a small saucepan with the lemon juice and bring to a boil. Let it simmer for several minutes until it thickens slightly. Remove from heat and set aside.
- Remove the pomegranate seeds: For the remaining pomegranate, remove the seeds. One method is to score the pomegranate into quarters and soak it in water to gently pull out the seeds. Alternatively, hold the pomegranate cut side down over a bowl and bash it with a wooden spoon to release the seeds.
- Whip the cream: Whip the whipping or double cream until thick and airy, but not stiff.
- Assemble the pavlova: Gently invert the cooled meringue onto a large flat plate, removing the parchment paper. Spread the whipped cream over the meringue carelessly for a disassembled look, which is part of the charm of a pavlova.
- Top with pomegranate and juice: Scatter the pomegranate seeds over the whipped cream and drizzle the thickened pomegranate juice on top. Serve immediately.
Notes
- Beat the egg whites well: Ensure egg whites are stiff before adding sugar. This makes the meringue firm and crispy.
- Add sugar slowly: Slowly add sugar to keep the meringue smooth and glossy.
- Use vinegar and cornstarch: These ingredients stabilize the meringue and prevent cracks.
- Cool in the oven: Let the meringue cool in the oven to avoid cracks from temperature changes.
- Whip the cream correctly: Whip the cream until thick but not too stiff for a smooth topping.