This Gingerbread Pavlova might just be the ultimate Christmas Pavlova. Not only does it taste like the holidays, it looks super festive, too!
Named after a famous ballerina - Anna Pavlova - Pavlovas are a meringue dessert that originated in either New Zealand or Austrailia, depending on who you ask.
A traditional Pavlova meringue features a crunchy exterior and a marshmallow-like center, and is then loaded up with whipped cream and fresh fruit.
It’s a great dessert for customizing, and I’ve been on a mission to come up with a perfect Pavlova for any time of year.
With the festive season upon us, I figured it’s time to come up with some new recipes - the first of this was my Autumn Pavlova, AKA my Thanksgiving Pavlova.
I considered doing a Christmas Pavlova wreath - there are a lot of Christmas wreath Pavlova recipes out there, though.
In the end, I decided that my festive twist was going to come from the flavours and colours... so here we are, with my Gingerbread Pavlova!
It uses some fancier, festive fruit to compliment the spice of the gingerbread flavoured meringue, and the rich jewel tones are STUNNING.
This one is easy to make, but definitely not my cheapest Pavlova - but it’s definitely an impressive one to serve up at holiday gatherings, or as part of Christmas dinner!
Anyway, let’s look at what you’re going to need to have on hand, to make this gingerbread Pavlova!
Other Gingerbread RecipesPS - before we get to that - if you’re in a gingerbread kind of mood, you might also want to check out my Gingerbread Bagels, Gingerbread Biscotti, Gingerbread Muffins, Gingerbread Pie, Gingerbread Protein Lattes, Gingerbread Protein Pancake Mix, Gingerbread Pudding, and Gingerbread Scones. For the gluten free options, check out my Gluten Free Gingerbread Cookies, Gluten Free Gingerbread Loaf, and Gluten Free Gingerbread Scones... and I even have Keto Gingerbread Cookies and Keto Gingerbread Pancakes! If you wanna get a bit weird with it... there’s always my Gingerbread Chicken Jerky. It sounds odd, but it works! |
Ingredients
This Christmas Pavlova has a bit of a laundry list of ingredients, but they’re all pretty simple ingredients.
You shouldn’t have any trouble finding everything you need in pretty much any larger grocery store.
As always, I have some ingredient notes for you:
Superfine Sugar
Super fine sugar / castor sugar / caster sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar!
Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!
When it comes to the brown sugar, pack the measuring cups, then blitz the measured brown sugar in a mini food processor to break it up.
Large Egg Whites
A few things to note on egg whites here:
1. How you handle the egg whites is VERY important. Getting even a speck of egg yolk in the meringue mixture will prevent the egg whites from properly whipping up.
For more information on that whole thing - and a lot more tips on making Pavlovas in general - see my Basic Pavlova Recipe.
2. Eggs separate easiest when they’re cold, and whip up best when they’re room temperature. So, I recommend separating them as soon as you take them from the fridge, then let them sit for a few minutes before whipping them.
3. My favourite use for the leftover egg yolks is to use them in one of my Fruit Curd Recipes.
While I think it’s a bit overkill for this recipe, myself, Lemon Curd is popularly served with gingerbread... and with Pavlovas. The brightness of the lemon is a great contrast to the sweetness of the meringue.
Fruit
I chose a variety of fresh berries and other fruits for this Christmas Pavlova, both to go with the gingerbread base, AND to create an elegant looking pavlova.
All told, I use:
Sugared Cranberries
Blackberries
Pomegranate Seeds
Figs
Blood Orange
Shelled Pistachios
Fresh Rosemary.
Blackberries, Pomegranate, and Cranberries are my favourite berries to use, for the variety of colours, flavours, shapes, and textures. Fresh raspberries could be used in place of any of them, if you prefer.
White Vinegar
The only thing to note is that while white vinegar is the most neutral tasting acid, you could substitute white wine vinegar or lemon juice, if you prefer.
Everything Else
Rounding out this recipe, you will need:
Heavy Cream/Double Cream/Whipping Cream/Heavy Whipping Cream
Brown Sugar
Molasses
Ground Ginger
Ground Cinnamon
Ground Allspice
Ground Cloves
Cornstarch
Vanilla Extract
Salt
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How to Make Gingerbread Christmas Pavlova
The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:
Gingerbread Pavlova
Get ready: Preheat your oven to 325 degrees F.
Remove eggs from fridge, separate the egg whites, and allow to warm to room temperature (about 5 minutes).
Line a baking sheet with a sheet of parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
In your mixing bowl (if using an electric hand mixer) or in the large bowl of a stand mixer fit with a whisk attachment, beat egg whites together with salt - on high speed - until glossy, soft peaks form.
Lower speed down to around a low - medium speed.
Slowly add the superfine sugar - a little bit at a time - to the egg white mixture, until incorporated. Repeat with the brown sugar, a little at a time. Continue whipping until all the sugar has been incorporated and stiff peaks form.
Turn off mixer, remove bowl.
Spoon meringue mixture onto the center of your baking sheet. Use a rubber spatula or the back of a spoon to spread the meringue out to approximately an 8-9 inch circle.
Put the sheet pan into your preheated oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours.
Gingerbread Whipped Cream
Just before serving, whip the heavy cream until soft peaks form. Add the molasses, spices, vanilla, and salt, continue whipping until it’s the texture you like.
Note: Don’t overwhip, or you’ll get gingerbread flavoured butter!
Assembly
Carefully transfer your pavlova to a serving plate; gather and prepare your toppings.
Garnish with sugared cranberries, blackberries, pomegranate arils, figs, blood orange slices, shelled pistachios, and fresh rosemary.
Serve immediately - Pavlova does not hold up well as leftovers, as the meringue will get soggy pretty quickly after assembling.
More Gluten-Free Holiday Recipes!
Looking for something festive - for the whole family? Here are some great options!
Christmas Salad
Cranberry Chicken
Cranberry Jello Salad
Gingerbread Pudding
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free-Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten=Free Gingerbread Loaf
Gluten Free Gingerbread Scones
Gluten-Free Maple Pumpkin Pie
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Paska [Easter Bread]
Gluten Free Sauerkraut Buns [Pyrizhky]
Gluten-Free Stuffing Recipe
Keto Gingerbread Pancakes
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Roasted Carrots & Parsnips
Sweet Potato Souffle
Christmas Pavlova
Equipment
- Parchment Paper
- Baking sheet
Ingredients
Gingerbread Pavlova
- 4 Large Egg Whites
- Pinch Salt
- ⅔ cup Super Fine Sugar
- ½ cup Brown Sugar packed to measure, then fluffed before use.
- 2 teaspoon Ground Ginger
- 2 teaspoon White Vinegar
- 1 ¼ teaspoon Ground Cinnamon
- 1 teaspoon Cornstarch
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Ground Cloves
Gingerbread Whipped Cream:
- 1 ¼ cup Heavy Cream
- 2 tablespoon Molasses
- 1 teaspoon Ground Ginger
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- Pinch tsp Ground Allspice
- Pinch Ground Cloves
- Pinch Salt
Assembly:
- Sugared Cranberries
- Blackberries
- Pomegranate Arils
- Figs
- Blood Orange
- Shelled Pistachios
- Fresh Rosemary
Instructions
Gingerbread Pavlova
- Get ready: Preheat your oven to 325 degrees.
- Remove eggs from fridge, separate the egg whites, and allow to warm to room temp (about 5 minutes).
- Line a baking sheet with a sheet of parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
- In your mixing bowl (if using an electric hand mixer) or in the bowl of a stand mixer, beat egg whites together with salt - on high speed - until glossy, soft peaks form.
- Lower speed down to around a low - medium speed.
- Slowly add the superfine sugar - a little bit at a time - to the egg white mixture, until incorporated. Repeat with the brown sugar, a little at a time. Continue whipping until all the sugar has been incorporated and stiff peaks form.
- Turn off mixer, remove bowl.
- Sprinkle the spices, vinegar, cornstarch, and vanilla extract over meringue, gently fold in till combined.
- Heap meringue mixture onto the center of your baking sheet. Use a rubber spatula to spread the meringue out to approximately an 8-9 inch circle.
- Put the sheet pan into your hot oven, and turn the temperature down to 250 degrees.Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours.
Gingerbread Whipped Cream
- Just before serving, whip the heavy cream until soft peaks form. Add the molasses, spices, vanilla, and salt, continue whipping until it’s the texture you like.
- Note: Don’t overwhip, or you’ll get gingerbread flavoured butter!
Assembly:
- Mound the whipped cream on your pavlova. Garnish with sugared cranberries, blackberries, pomegranate arils, figs, blood orange slices, shelled pistachios, and fresh rosemary.
- Serve immediately - Pavlova does not hold up well as leftovers, as the meringue will get soggy pretty quickly after assembling.
Notes
Nutrition
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This might just be my favourite Pavlova of all time! Hope you love it too!