Christmas Pavlova

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

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5 from 4 votes

A crown pavlova with cream topped with kiwi and pomegranate, perfect for winter with its jewelled red and green colours

Course Dessert

Cuisine British

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

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.

Nutrition