Christmas Pavlovas ❄️✨
Light, crisp, cloud-like pavlovas filled with spiced gingerbread cream and topped with sparkling pomegranate arils — the perfect festive dessert!
Ingredients
For the Pavlovas
4 large egg whites, room temperature
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla extract
For the Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
For Topping
1/2 cup pomegranate arils
Powdered sugar, for dusting
Mini gingerbread cookies (optional, for decoration)
Method
- Make the Pavlovas
- Preheat oven to 120°C and line a baking sheet with parchment paper.
- Beat the egg whites using an electric mixer until soft peaks form.
- Add sugar gradually, one tablespoon at a time, beating until the mixture becomes stiff and glossy.
- Gently fold in the cornstarch, vinegar, and vanilla extract.
- Spoon meringue onto the baking sheet into small round nests, making a slight well in the center for filling.
- Bake for 1½ hours, then turn off the oven and let the pavlovas cool completely inside with the door closed.
- Make the Spiced Cream
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Add ginger, cinnamon, nutmeg, and cloves. Gently fold until fully combined.
- Chill in the refrigerator until ready to use.
- Assemble
- Spoon or pipe the spiced gingerbread cream into each cooled pavlova shell.
- Top with pomegranate arils for brightness and crunch.
- Dust lightly with powdered sugar for a snowy, festive finish.
- Add a mini gingerbread cookie to each pavlova for extra holiday charm (optional).