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    Home » Recipes » Desserts

    Published on Oct 30, 2016. Modified on Nov 20, 2024 by bakingqueen74. This post may contain affiliate links. 16 Comments

    Christmas Pavlova

    336 shares
    • 18
    Jump to Recipe

    This Christmas pavlova is perfect for the festive season with its decoration with pomegranate seeds, which looks like a bit like jewels, perhaps glistening rubies, and contrasting kiwi pieces like jade. Delicious as your party centrepiece!

    Pomegranate and kiwi crown pavlova
    Jump to:
    • Pavlova recipe inspiration
    • Ingredients
    • Step by step
    • More meringues
    • Recipe
    • Reviews

    Pavlova recipe inspiration

    For my last bake for baking along with GBBO the options were a meringue crown, a Victoria sandwich or a picnic for for a queen.

    I decided on a pomegranate and kiwi crown pavlova crown which is my take on a Christmas pavlova.

    My pavlova crown was a large meringue with detail piped around the edges. Three layers would have been a bit much for my family to get through I thought!

    Last time I made a large meringue for the blog it was a bit too crisp, this time I got it just right and it was marshmallowy in the centre just as I like it.

    Pomegranate and kiwi crown pavlova

    Paired with the sweet meringue, the tart flavour of the pomegranate and kiwi goes perfectly, cutting through the sweetness which can be a bit overwhelming otherwise.

    And of course we all know that whipped cream is the perfect partner for meringue in a pavlova. Even more so for a pomegranate pavlova. 

    Pomegranate and kiwi crown pavlova

    Ingredients

    • egg whites – either use fresh by separating fresh eggs, or use the egg whites in a carton you can buy
    • caster sugar
    • white wine vinegar
    • cornflour
    • pomegranate seeds
    • kiwi fruit
    • double cream

    Step by step

    1. Preheat your oven to 180°C/350°F fan.
    2. In a stand mixer, whisk the egg whites until they reach the soft peak stage.
    3. Add the caster sugar spoonful by sooonful, continuing to mix between additions, until all the sugar is added. Make sure you keep mixing for about a minute between each spoonful of caster sugar you add, so it gets properly incorporated and your meringue won’t be grainy.
    4. Keep mixing until your meringue is glossary and smooth.
    5. Add the white wine vinegar and cornflour and mix in.
    6. Using a spatula, spoon about two thirds of the meringue into a large lined baking tray and form a large circle. Make raised edges and a dip in the centre for the cream.
    7. Put the remaining meringue in a piping bag and pipe decorations around the edges of the pavlova. If you have any meringue left over pipe some meringue kisses onto the baking paper as well.
    8. Turn the oven down to 140°C/280°F. Place the baking tray in the centre of the oven.
    9. Remove the meringue kisses after about twenty five minutes.
    10. Leave the large meringue in the oven and bake it for 50 minutes to an hour in total. In my oven it was done after fifty minutes and remained soft in the centre.
    11. Turn the oven off and leave the meringue to cool inside.
    12. When cool, whip the double cream and pipe in the centre and add some decoration around the edge.
    13. Arrange the pomegranate seeds over the top.
    14. Slice the kiwi fruits, remove the skin, and cut each slice into small triangles. Arrange these over the top.
    15. I added a little extra decoration with some sprinkles. You could use whatever you have to hand to add some additional embellishment. Something sparkly in silver would be good for Christmas!
    16. Serve, and keep any leftovers in the fridge due to the fresh cream.

    I love the pomegranate seeds which add a bit of sweet tartness as well as looking so pretty. 

    They really make this recipe into a Christmas pavlova great for entertaining.

    Pomegranate and kiwi crown pavlova

    More meringues

    • Strawberry meringues – meringue nests with a strawberry swirl
    • Layered meringue cake
    • Cherry lime meringue pie
    Pomegranate and kiwi crown pavlova

    Why not pin my pomegranate and kiwi crown pavlova for later?

    Pomegranate and Kiwi Pavlova

    Recipe

    Festive pavlova topped with red and green fruit, with piped decoration.

    Christmas Pavlova

    A crown pavlova with cream topped with kiwi and pomegranate, perfect for winter with its jewelled red and green colours
    5 from 4 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: British
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 6
    Calories: 529kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 6 egg whites
    • 350 g caster sugar (superfine sugar)
    • 1 tsp white wine vinegar
    • 2 tsp cornflour (cornstarch)
    • 80 g pomegranate seeds
    • 2 kiwi fruit
    • 300 ml double cream
    • Pink crystal cake decorations to decorate
    UK Measurements – US Measurements

    Instructions 

    • Preheat your oven to 180℃ / 350℉.
    • In a stand mixer, whisk the egg whites until they reach the soft peak stage.
      6 egg whites
    • Add the caster sugar spoonful by sooonful, continuing to mix between additions, until all the sugar is added. Make sure you keep mixing for about a minute between each sooonful of caster sugar you add, so it gets properly incorporated and your meringue won’t be grainy.
      350 g caster sugar (superfine sugar)
    • Keep mixing until your meringue is glossary and smooth.
    • Add the white wine vinegar and cornflour and mix in.
      1 tsp white wine vinegar, 2 tsp cornflour
    • Using a spatula, spoon about two thirds of the meringue into a large lined baking tray and form a large circle. Make raised edges and a dip in the centre for the cream.
    • Put the remaining meringue in a piping bag and pipe decorations around the edges of the pavlova. If you have any meringue left over pipe some meringue kisses onto the baking paper as well.
    • Turn the oven down to 140℃ / 280℉. Place the baking tray in the centre of the oven.
    • Remove the meringue kisses after about twenty five minutes.
    • Leave the large meringue in the oven and bake it for 50 minutes to an hour in total. In my oven it was done after fifty minutes and remained soft in the centre.
    • Turn the oven off and leave the meringue to cool inside.
    • When cool, whip the double cream and pipe in the centre and add some decoration around the edge.
      300 ml double cream
    • Arrange the pomegranate seeds over the top.
      80 g pomegranate seeds
    • Slice the kiwi fruits, remove the skin, and cut each slice into small triangles. Arrange these over the top.
      2 kiwi fruit
    • I added a little extra decoration with some dark pink crystals. You can use your preferred sprinkles or decoration to add some additional embellishment.
      Pink crystal cake decorations
    • Serve, and keep any leftovers in the fridge due to the fresh cream.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    My crown pavlova is of course being sent over to Jenny from Mummy Mishaps and the Great Bloggers Bake Off. It has been such fun baking along this year, it went by so quickly though. I wonder if the new series will inspire as many home bakers, but I guess time will tell.

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      Gooseberry Crumble
    • Syrup sponge on a white plate, custard and golden syrup behind.
      Slow Cooker Syrup Sponge
    • Turquoise serving dish of rhubarb sponge with a serving taken out in a white bowl in front of it.
      Rhubarb Sponge Pudding
    • Apple Sponge Pudding

    Reader Interactions

    Comments

    1. Emma @ Supper in the Suburbs says

      November 09, 2016 at 10:13 am

      Oooooh I saw this on social media! It looks absolutely stunning. A real show stopper! I think I might try this at Christmas as a less rich alternative to Christmas pudding. The red and green is so festive!

      Reply
    2. nadiashealthykitchen says

      November 09, 2016 at 8:51 am

      That’s one stunning dessert 😀 Love how you’ve decorated it with all the different coloured fruit on top. Looks delish 🙂

      Reply
    3. Laura @ KneadWhine says

      November 08, 2016 at 10:55 pm

      Stunning, Lucy, as ever! My two kids would inhale this.

      Reply
    4. Anca says

      November 02, 2016 at 2:19 pm

      I liked Candice too, she was taking so many risks. Your pavlova looks amazing, so colorful and pretty.

      Reply
    5. Hazel says

      November 02, 2016 at 11:06 am

      brilliant!! I love how white your meringue stayed too!! Looks great Lucy x

      Reply
    6. Charlie @ The Kitchen Shed says

      November 02, 2016 at 10:42 am

      This looks absolutely beautiful! My mum made us Mary’s Berrys Christmas Pavalova Crown to eat whilst watching the Bake Off final. So yummy!

      Reply
    7. Jacqui Bellefontaine says

      November 01, 2016 at 9:22 pm

      I think this pavlova looks so striking with the pomegranate and kiwi – Stunning. And of course I know that it will have tasted good, how could it not?

      Reply
    8. jennypaulin says

      November 01, 2016 at 2:41 pm

      it looks so pretty Lucy and i understand why you went with your jewell like pomegranate seeds (like me and those silver balls!). The meringue itself looks so pretty and the green kiwi adds a lovely colour to it with the red seeds. Very delicious too I am sure.
      Thank you for joining in again this year and I agree, those last 10 weeks whizzed past! Good luck for the final xx

      Reply
    9. Angela / Only Crumbs Remain says

      October 31, 2016 at 3:22 pm

      Love the colours of your pavlova Lucy, so beautiful 🙂
      Angela x

      Reply
      • bakingqueen74 says

        October 31, 2016 at 9:00 pm

        It is a bit festive with the red and green but still so tasty and fruity x

        Reply
    10. Cathy Glynn says

      October 31, 2016 at 11:24 am

      I bet this tastes amazing, it looks so pretty too x

      Reply
      • bakingqueen74 says

        October 31, 2016 at 8:59 pm

        Thanks Cathy it was delicious x

        Reply
    11. jenny@mummymakescakes says

      October 31, 2016 at 12:08 am

      I always think pomegranate seeds have a special jewel like quality to them. This looks stunning.

      Reply
      • bakingqueen74 says

        October 31, 2016 at 8:58 pm

        I love that jewelled couscous you make with them too. Thanks Jenny

        Reply
    12. chef mimi says

      October 30, 2016 at 10:30 pm

      That is absolutely gorgeous! Fit for a queen!

      Reply
      • bakingqueen74 says

        October 31, 2016 at 8:58 pm

        Thank you so much, it was perfect for our dessert too 😀

        Reply
    5 from 4 votes (4 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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