• Home
• Recipes
• Baking and desserts
• Christmas pavlova

Christmas pavlova

Published: November 28, 2022 at 12:58 PM

Save recipe

Serves 4

A little effort

Prep: 45 mins

Cook: 2 hrs and 10 mins

plus chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

These individual pavlovas are filled with caramelised pineapple, topped with vanilla-infused cream and finished with a passionfruit coulis – a truly showstopping dessert by Covent Garden restaurant, Ave Mario

Gluten free

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Baileys chocolate pavlova

A star rating of 0 out of 5.0 ratings

Black Forest pavlova

A star rating of 0 out of 5.0 ratings

Elderflower and kiwi pavlova

A star rating of 0 out of 5.0 ratings

Make these Christmas pavlovas, then check out our classic pavlova, black forest pavlova, Christmas pavlova wreath and more Christmas baking recipes. Now try more pavlova recipes.

This recipe uses agar agar as a plant-based gelatine substitute. Read our guide on what is agar agar and where to buy it for more information.

Ingredients

Nutrition

FRENCH MERINGUE NESTS

• 100g eggs whites

  (about 2-3 eggs)

• 125g caster sugar

• 75g icing sugar

• sunflower oil

ROASTED PINEAPPLE

• 25g caster sugar

• ½ small pineapple

  peeled and quartered

• 1 lime

  juiced and zested

• 5 timut peppercorns

PASSION FRUIT COULIS

• 250g passion fruit purée

  (we used Funkin)

• ½ vanilla pod

• 75g caster sugar

• 4 timut peppercorns

• ½ cinnamon stick

• ¼tsp agar agar powder

  (1g)

VANILLA CHANTILLY CREAM

• 250ml whipping cream

• 25g icing sugar

• ½ vanilla pod

• 1 lime

  zested

Nutrition: Per serving

• kcal644
• fat25.5g
• saturates15.8g
• carbs92.3g
• sugars92.1g
• fibre10.2g
• protein6.1g
• salt0.2g

Ad

Method

• step 1

  Start with the meringue. Whip the egg whites in a mixing bowl until they form stiff peaks. Add half the caster sugar. Mix again for 2 mins. Add the remaining caster sugar. Mix again for 2 mins or until the sugar grains have disappeared. When the mixture has become fluffy, add the icing sugar in two stages and mix gently with a spatula, trying not to let the mixture lose its air.

• step 2

  Line a baking tray with baking paper, sticking it down with a dab of the meringue. Put the meringue in a piping bag and pipe four balls onto the tray. Alternatively, dollop on with a spoon, though it will be less decorative. Dip a tablespoon into the sunflower oil, allowing any excess to drip off, before hollowing out a crater in the meringue balls. Bake the meringues in the oven at 80C/60C fan/gas ½ for 2 hrs. Once cooked, remove from the oven and set to one side.

• step 3

  Meanwhile, start on the pineapple. Melt the sugar in a wide pan over a low-medium heat until amber, being careful not to burn it, then add the pineapple, lime juice, zest and peppercorns. The caramel may seize up but don’t worry. Cover and cook for 30 mins over a low-medium heat – any crystals that have formed will melt away with the heat.

• step 4

  When the pineapple is cooked, remove, transfer to a dish and leave to cool, then leave in the fridge to chill completely. Once chilled, take the pineapple and cut into small pieces. Strain the juice from the pan, then add to the pineapple pieces and mix. Set aside.

• step 5

  Move on to the coulis. Heat the purée in a medium pan over a low heat. Open the vanilla pod and scrape the seeds into the pan followed by the pod. Add 50g of the sugar plus the spices. Leave to gently infuse for 20 mins.

• step 6

  Strain the mixture back into a pan. Combine the remaining sugar with the agar agar and pour into the purée while stirring. Boil for 2-3 mins to activate the agar agar. Strain again, leave to cool and set aside in the fridge.

• step 7

  Put the cream and sugar for the chantilly cream in a mixing bowl. Scrape in the vanilla pod seeds and beat together – be careful not to overwhip the cream, the texture should resemble shaving cream.

• step 8

  Arrange the meringue nests on serving plates. Add some of the pineapple to the hollows of the meringues. Use a spoon or piping bag to pipe on the chantilly cream. Drizzle with the coulis, sprinkle extra pineapple on top, and grate over lime zest to add some freshness.

Check out more Christmas baking recipes

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue