An Exquisite Christmas Pavlova - Greenspoon
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An Exquisite Christmas Pavlova

An Exquisite Christmas Pavlova

Course: Recipes, Christmas, Dessert


  • For the Pavlova
  • 150ml egg whites (about 4 eggs)

  • 220g caster sugar

  • 1 tsp apple cider vinegar

  • 250ml whipping cream

  • Eggnog Custard (recipe below)

  • Candied Whiskey Pecans (recipe below)

  • Fruit – blueberries, raspberries, passion fruit and lemon zest.

  • For the Eggnog custard
  • 375ml single cream

  • 2 sticks cinnamon

  • 1 vanilla bean, split, with seeds scraped

  • ¼ tsp nutmeg

  • 2 tblsp dark rum

  • 4 egg yolks

  • 55g caster sugar

  • For the Candied pecans
  • 120g pecans, toasted

  • 2 tblsp caster sugar

  • 2 tblsp light brown sugar

  • 2 tsp vanilla extract

  • 60ml whiskey


  • Pavlova
  • preheat the oven to 150°C.
  • Warm the sugar in the oven for about 5 minutes. 
  • Whisk the egg whites on high speed until stiff peaks form.
  • Add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds each time before adding more. Whisk for a further 6 minutes until stiff and glossy.
  • Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy and combined.
  • Draw a 26cm circle on a sheet of non-stick baking paper. Place on a large baking tray. Spoon the meringue onto the centre of the circle leaving a 5cm border.
  • Arrange heaped spoonfuls of the remaining meringue to create a ring.
  • Reduce the oven temperature to 120°C, and bake for 1 hour and 30 minutes or until crisp. Turn the oven off and allow the meringue to cool in the oven with the door closed until you need it.
  • Once it’s completely cool, whip the cream. 
  • Then layer on to the top of the meringue, adding on some eggnog custard and making a delightful mound of berries, and finally topping with the candied pecans to make a fabulously Christmassy pavlova!
  • Eggnog custard
  • Place the cream, cinnamon, vanilla, nutmeg and rum in a saucepan over medium heat and cook until just boiling. Remove from the heat.
  • Place the yolks and sugar in a bowl and whisk to combine. 
  • Whisking well, slowly pour the cream mixture into the egg mixture. 
  • Return to the saucepan over low heat and cook, stirring, for 6–8 minutes or until mixture is thick enough to coat the back of a spoon.
  • Remove the cinnamon and vanilla bean and allow to cool completely.
  • Candied pecans
  • Line a baking tray with non-stick baking paper. Place a small saucepan over medium heat. 
  • Add the pecans, both the sugars, the vanilla and whiskey and cook, stirring occasionally in the last 1 minute, for 6–7 minutes or until golden and caramelised.
  • Working quickly, carefully pour the mixture onto the tray. Spread and allow to cool completely. 
  • Roughly chop and set aside.

  • Wine Pairing: Trumpeter Sparkling Rosé de Malbec 

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