Blog - Kelly's Christmas Pavlova

Recipe: Christmas Pavlova

Courtesy of Kelly Oswald, Banks Kitchen Shop Sales Manager

Kelly's Christmas Pavlova

This is just the most delicious dessert for your Christmas feast. It tastes as good as it looks!

You can style and serve as a classic round Pavlova (as per image) or create it in the shape of a wreath - which is certainly a show stopper.

Recipe

For Pavlova:

INGREDIENTS

6 large egg whites, room temperature
1.5 cups granulated sugar (I use castor sugar)
2 tsp corn starch
1/2 Tbsp vanilla extract

METHOD

Pre-line a baking sheet with wax paper. Use a 40 x 30cm or larger baking sheet and preset oven to 110 deg Celsius
Draw a 25cm circle onto your wax paper and place it upside down on baking sheet so you can see the circle but the pen or pencil won’t make contact with the mixture.

Mix egg whites with an electric mixer, until your reach soft peaks.
Add corn flour and continue mixing until properly combined.
Add sugar slowly mixing a couple table spoons at a time until sugar is properly dissolve and mixture is firm and there are no lumps or granules left.

Place into a disposable piping bag
Cut a 1.5cm hole at the bottom and start piping from the center of your circle outwards until you reach your pen line.
Then pipe around the circumference about 3 or 4 times to create and a bowl shape for your fillings to be put in.

Bake for an 1hr15 and then turn oven off and allow to cool for a few hours in the oven.
Don’t open oven a lot as your meringue will break and crack.

Note also used this recipe for mini pavlovas and it worked great.

For Lemon curd:

INGREDIENTS

· 1 cup sugar
· Finely grated zest from 2 lemons
· ½ cup lemon juice
· 2 egg yolks reserve the whites for another use or discard
· 3 large eggs
· 125g salted butter (1 stick) cut into cubes

METHOD

Mix in a large glass microwaveable bowl - The lemon juice, sugar, egg yolks and whole eggs until all combined
Add cubes of butter (small cubes about 50mm each)
Microwave on high heat for 30 seconds, take out and briskly whisk with a soft whisk ensuring no bumps or lumps
Then repeat this for 4-6 minutes taking out every 30 seconds and whisking briskly until lemon curd coats the back of a metal spoon and appears thicken.
Put in a sterile jar, allow to cool outside the fridge until at room temperature and then store in the fridge.
This is good to go for 3 weeks, so you can happily make this well in advance

SERVING

Place pavlova onto your serving dish. Layer lemon curd then whipped cream.
Place fruit on top - I use a mix of berries and mango.
Top with a drizzle of lemon curd and some fresh mint when serving

Serve with vanilla ice cream and more cream