In need of a showstopper dessert this festive season? Jolly Festive’s Christmas Pavlova ticks all of the boxes! You can thank us later!
8 – 10
8hrs (inc. cooling time)
GF & vegetarian
behind the scenes
Dessert Isn’t a Faff With Jolly Festive’s Christmas Pav(lova)!
While, we here at Jolly Festive love a good Christmas pudding, or decadent chocolate treat, sometimes the rich food at this time of year leaves us begging for something a little lighter to appear at the end of the meal.
And this Christmas Pavlova ticks all of the boxes. Seasonal flavors? Check. Light and airy? Check. Showstopper ready? Check. What more could we ask for?!
We won’t pretend this Christmas pavlova is the quickest dessert to have ever emerged from your kitchen but do hear us out on this one…most of the time here is spent waiting for the meringue to cool in the oven so you can be busying yourself with present wrapping, card writing or even just tipple drinking.
Looking for more Christmas food inspiration? Click here to see our other recipes.
And honestly, allowing the meringue to cool slowly in the closed oven is almost the most important step in this Christmas pavlova recipe –it ensures that the meringue’s signature crispy shell develops while the middle stays gorgeously soft and marshmallow-y.
And as for the cranberry compote and the whipped cream? Couldn’t be easier! We guarantee you won’t make whipped cream any other way after following the recipe below!
And the cranberry compote is so delicious you may just find yourself whipping up another batch to have some over yoghurt in the morning for a festive breakfast treat!
Looking for more festive food & drink inspiration? We’ve got everything from sweet treats and main events to delicious tipples and edible gifts guaranteed to wow your family & friends.
Jolly Festive's Christmas Pavlova
For the Meringue
- 6 egg whites
- 350 g caster sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
- Zest of one orange
For the Cranberry Compote
- 200 g cranberries fresh or frozen
- 120 g caster sugar
- Juice of one orange
For the Whipped Cream
- 250 ml double cream
- 75 g icing sugar
- 1 tsp vanilla extract
For the Meringue
- Preheat the oven to 150C and line a baking sheet with greaseproof paper –draw a 9inch circle on the greaseproof paper to use as a guide later.
- In a small bowl, mix together the cornstarch and vinegar until a smooth paste forms; set aside.
- Place the egg whites into a large bowl. Make sure the bowl is completely dry and grease-free to ensure the whites whip up nicely. Whisk the egg whites until soft peaks form
- Once the egg whites are at the soft peak stage, begin adding the sugar one spoonful at a time, ensuring that each spoonful of sugar is dissolved before adding the next.
- After all of the sugar has been added, continue to whisk the meringue until the sugar has completely dissolved and the mixture is thick, glossy and holds it shape well; this can take up to 20 minutes.
- Whisk in the cornflour/vinegar mixture and orange zest until fully incorporated, approximately 1 min.
- Spoon the mixture onto the baking sheet, using the 9inch circle a guide for size. Smooth the top and sides with a spatula.
- Place into the oven and immediately turn the temperature down to 100C. Allow the pavlova to bake for 1hour 45minutes –do not open the oven during this time.
- After the baking time, allow the pavlova to cool in the closed oven for at least 6 hours.
For the Cranberry Compote
- To make the compote, add all of the ingredients to a small saucepan and place over a medium heat, stirring to ensure the sugar dissolves.
- Bring to the boil and allow the cranberries to burst. Simmer the mixture for 5-10minutes until thick; puree with an immersion blender. This can be made up to 5 days in advance and will keep in the refrigerator in an airtight container.
- When ready to assemble the pavlova, remove from the cold oven and invert to turn out on to the serving plate; set aside.
- Place the cream into a large bowl and whip until soft peaks form. Gently fold through the icing sugar and vanilla extract.
- Gently layer the cream on top of the inverted pavlova.
- Place small spoonfuls of the compote over the cream; drag a toothpick or knife gently through the compote and cream to create the ripple effect.
- Serve & enjoy!
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