Christmas Pavlova
This Gingerbread Pavlova might just be the ultimate Christmas Pavlova. Not only does it taste like the holidays, it looks super festive, too!
Servings: 8 People
Calories: 273kcal
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
Super fine / castor 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.
Nutrition
Calories: 273kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 41mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 549IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg
