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Zesty Christmas Pavlova

  • Serves 6
  • Difficulty Hard

Christmas just isn’t complete without a Pavlova. We’ve put a fresh twist on a classic Christmas Pavlova recipe with our famous Lemon Tarts 6-pack! The secret ingredient to our extra zesty and zingy lemon pavlova, this dessert is crispy on the outside and irresistibly gooey on the inside. Serve it with fresh fruit like mango and passionfruit, plus dollops of cream for a show-stopper this Christmas.

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Ingredients

Ingredients

Pavlova

6 egg whites
1 1/2 cup caster sugar
1/2 cup white sugar
2 tbs cornflour
2 tsp lemon juice

To assemble

3 Bakers Delight Lemon Tarts
1 mango
2-3 passionfruits
1 cup cream
1-2 sprigs of mint

Method

    1. Step 1

      Preheat oven to 150°C (fan-forced) 

    2. Step 2

      Line a baking tray with baking paper

    3. Step 3

      Beat egg whites until stiff peaks form 

    4. Step 4

      Add the caster sugar gradually to the egg whites and mix until the mixture becomes thick and glossy

    5. Step 5

      Add white sugar and cornflour together in a separate bowl 

    6. Step 6

      Gently fold the sugar mixture and lemon juice into the egg white mixture 

    7. Step 7

      Place mixture on a baking tray and mould into a circle about a dinner plate size 

    8. Step 8

      Bake at 150°C (fan-forced) for 45 minutes to 1 hour. It will be ready when it is dry to touch. Allow to cool in the oven with the door ajar 

    9. Step 9

      Once cool, whip the thickened cream until peaks form and dollop on top of the pavlova 

    10. Step 10

      Crush up 2-3 Lemon Tarts and decorate with thin slices of mango slivers and torn up mint 

    11. Step 11

      Add the passionfruit pulp last, immediately before serving as it will make the pavlova crack slightly

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FAQs

Is pavlova a Christmas tradition? 

Pavlova is a dessert staple all year round in Australia, however it has become a tradition around many Christmas tables. While the origins of the tradition aren’t clear, it’s believed to be popular due to being served cold with fruit – perfect for those hot Christmas days.

Can you make pavlova 2 days ahead?

You can definitely make the meringue part of the pavlova two days in advance. However, the pavlova itself should be assembled just before you’re planning on serving it. That will save the fruit and cream turning the meringues soggy!

How do you keep pavlova from getting soggy? 

There are a few ways you can keep your pavlova from getting soggy. Our main tip is to keep it dry until it’s dessert time. You should try and avoid adding any toppings like cream and fruit until it’s ready to serve. If you’re making it in advance, you’ll also want to make sure you store the meringues correctly in an airtight container (once cooled) to avoid them going soft after baking.

 

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