Pavlova for Christmas
A large and festive Christmas Pavlova to add a little extra magic to your day!
Servings: 20 people
Calories: 265kcal
Ingredients
Pavlova
- 8 egg whites
- 1 large pinch salt
- 2 cups caster sugar
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Whipped cream
- 600 ml thickened cream
- 2 tablespoons icing sugar
Topping
- 1 mango
- 350 grams strawberries
- 3 sprigs mint
Instructions
- Preheat oven to 130 degrees celsius (fan-forced)
- Line two baking trays (or round bottom from a round springform pan or round pizza tray) with baking paper.
- Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
- Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another two minutes. The mixture should look thick and glossy and there should be no granules when you rub the mixture between two fingers - if not, continue beating for another minute.
- Return mixture to low speed and add vanilla extract and vinegar. Mix until combined.
- Spoon out half the mixture onto the lined tray, creating a circle about 17cm in diameter. Using your spatula, brush up the sides of the circle towards an imaginary point about 50 cm above the centre of the pavlova. This will give the shape a slightly domed effect and help with the stability or your pavlova. Make sure the top of the pavlova is flat.
- Spoon out the other half of the mixture onto the second tray, this time creating a slightly larger circle (19-20cm) and following the same procedure as above.
- Place pavlovas in oven and cook for 15 minutes before turning oven down to 100 degrees celsius (fan-forced) and cooking for another 45 minutes.
- Turn oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlovas to cool in the oven for at least 6 hours, preferably overnight.
- Once completely cool, remove from the oven.
- To make the whipped cream, simply combine the cream and icing sugar and the beat until soft peaks form. Don't overbeat to form stiff peaks as you will risk crushing the pavlova as you decorate it.
- Cut mango cheeks into large slices and then use a small star cutter to cut out star shapes. Make one larger mango star with a larger star cutter.
- Cut tips off strawberries (these will be the round "berries" you use to make holly with the mint leaves). Chop the other part of the strawberries (this will decorate the top of the pavlova).
- Wash and dry the mint and pull the leaves off the stems.
- To assemble the Christmas Pavlova, place the larger pavlova on a cake stand. Top with half the cream. Place the smaller pavlova on top and then add most of the remaining cream to the top of the smaller pavlova and smooth out over the entire top of the pavlova. Use the remaining cream to attach the mango stars and strawberry tips to the sides of the pavlovas. Add two mint leaves at the side of each strawberry tip. Pile chopped strawberries on top of pavlova, then place the larger mango star on top along with some mint leaves.
Notes
- Make sure you read the recipe card and the post for ALL the tips and instructions.
- Use the ingredients listed and don't substitute the caster sugar for any other type of sugar.
- I used a KitchenAid mixer and the whisk attachment for making this recipe.
- I've adapted this recipe for Pavlova Nests and a Pavlova Grazing Board.
Nutrition
Calories: 265kcal | Carbohydrates: 23g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 41mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1012IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg