Christmas pavlova

Christmas pavlova
  • Serves icon Serves 12
  • Time icon Takes 20 minutes to make, 5 hours to cook, plus cooling

This decadent, boozy Christmas pavolva is made with caramelised clementine and pommegranate and is perfect for a festive lunch showstopper.

Pavlova is a great make-ahead pud for any time of year. Try our coconut pavlova next.

Nutrition: per serving

Calories
557kcals
Fat
26.9g (16.7g saturated)
Protein
3.8g
Carbohydrates
62.3g (60.8g sugars)
Fibre
1.5g
Salt
0.2g
Calories
557kcals
Fat
26.9g (16.7g saturated)
Protein
3.8g
Carbohydrates
62.3g (60.8g sugars)
Fibre
1.5g
Salt
0.2g

Ingredients

  • 10 medium free-range egg whites (see tips)
  • 500g caster sugar

For the cream filling

  • 600ml double cream
  • 2 tbsp icing sugar
  • 2 tsp vanilla extract
  • 3 tbsp brandy

For the topping

  • 6 clementines
  • 150g caster sugar
  • 250ml dark rum
  • 2 pomegranates, seeds removed

Method

  1. Preheat the oven to 110°C/fan90°C/gas ¼. Line 2 baking sheets with baking paper, then draw a 25cm circle on one and a 15cm circle on the other.
  2. Whisk the egg whites in a large mixing bowl with a hand-held electric mixer (or in a stand mixer) until they form stiff peaks. While whisking, add the 500g sugar, a little at a time, until the mixture is thick and glossy.
  3. Spoon about two thirds of the mixture onto the 25cm circle, then the remainder onto the smaller circle. Use the back of a large spoon to spread the mixture, filling the circles completely and making pretty swirls and peaks. Transfer to the oven and cook for 5 hours. At the end of cooking, turn off the heat and leave in the oven to cool completely.
  4. For the topping, use a sharp knife to peel away the skin and white pith from the clementines, then slice them into thin rounds and place in a large bowl. Put the 150g sugar in a deep pan with a splash of water and heat gently, stirring until the sugar has melted. Bring to the boil and bubble vigorously over a medium heat to give a dark golden caramel. Remove from the heat, then pour in the rum (it will splutter, so be careful). Don’t worry if the caramel seizes (firms up) – stir over a gentle heat and it will soften again.
  5. Pour the caramel over the clementine slices, then set aside to cool. Add the seeds from the pomegranates to the bowl.
  6. When ready to assemble, whip the cream with the icing sugar in a large mixing bowl until just holding its shape, then add the vanilla and brandy. Strain the fruit, reserving the caramel and juices. Place the large meringue on a flat serving plate, spoon over two thirds of the cream, then spoon over some of the fruit. Top with the smaller meringue, then pile on the remaining cream and fruit. Put the reserved caramel in a small, heavy-based pan and bubble over a gentle heat until reduced and thickened. Briefly dip the bottom of the pan in a sink full of cold water to cool slightly, then drizzle the caramel over the fruit-covered pavlova and serve.

delicious. tips

  1. Keep the egg yolks to use for custard, mayonnaise, ice cream and many other dishes. Store the yolks by adding 1 to each space in an ice-cube tray and adding a pinch of either salt or sugar, depending on whether you want to use them in sweet or savoury dishes. Freeze, then remove to labelled freezer bags for up to 3 months. Sieve before using.

  2. Make the meringues up to 3 days in advance. Put in sealed plastic containers or on baking sheets, wrapped well in cling film. Store in a cool, dry place.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead summer dessert recipes

Nigella Lawson’s chocolate raspberry pavlova

You can’t beat a pavlova recipe, especially a crisp-chewy meringue...

Save recipe icon Save recipe icon Save recipe

Brilliant blackberry recipes

Blackberry and bay poached pear pavlova

Finish a dinner party off with this not-so-traditional pavlova topped...

Save recipe icon Save recipe icon Save recipe

Pavlova recipes

Caramel orange pavlovas

Easy meringues and oranges dripping with gooey caramel make perfect...

Save recipe icon Save recipe icon Save recipe

Christmas baking recipes

Marmalade pavlova roulade

An easy-to-put-together dessert recipe that’s perfect for a little bit...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.