Updated: Dec 5, 2022
Preheat the oven to 300 degrees.
Set the oven shelves in the center and lowest racks.
Take two sheets of parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as
Tray 1: 6”, 4”, and 2” diameter rounds
Tray 2: 5”, 3”, 1” diameter rounds
Turn the paper over and bake on the unmarked side (otherwise pen may stain the pavlova.
Make the Meringue for Pavlova:
2/3 Cup Egg Whites (5 to 6 large eggs, room temperature)
1-1/4 Cups Superfine White Sugar
2-1/2 Teaspoon Cornstarch
1-1/4 Teaspoon White Vinegar
Place egg whites in a bowl and beat on low speed for 90 seconds. Then add the sugar
1 tablespoon at a time until all of it is used up – it should take another 90 seconds. Then
beat the egg whites for another 6 to 7 minutes on medium speed until soft, glossy peaks
form and no sugar grains remain – rub mixture between fingers to check. Next, stop the
beater and sift the cornstarch over the surface of the mixture. Add vinegar, and then
beat at medium speed for another 30 seconds.
Tip: Flip the bowl upside down. The meringue should be stiff enough that it is only soft peaks, but it does not fall out of the bowl. If it does, keep beating.
Make the Pavlova Rounds
Use a spoon to fill in each circle of meringue on the parchment paper, spreading the
meringue carefully just to the inside edge of each circle.
Place one tray on the middle rack in the oven, and put the other on the bottom rack.
Immediately turn the oven down to 250 degrees, and let the pavlovas bake for one hour
until they are crisp and dry. Touch the pavlovas very gently – they are fragile. Turn the
oven completely off and leave the pavlovas in the oven for three hours with the oven
door closed. The pavlovas will become completely dry and sturdy. Gently remove
them from the pan with a spatula and set aside in a cool, dry place.
Make the Eggnog Pudding
1 5.1 oz. Package of Instant Vanilla Pudding
3 Cups Eggnog
1 Tablespoon Nutmeg
In a medium saucepan over medium heat on your stove, whisk the contents of the
packaged pudding, eggnog, and nutmeg constantly for approximately 5 ready to use
and set aside.
Make the Whipped Cream:
2 Cups Heavy Whipping Cream
4 Tablespoons Granulated Sugar
1 Tablespoon Almond Extract
Pour the heavy cream into a large bowl and beat with a mixer on high speed until soft
peaks appear. Then add sugar and almond extract, one tablespoon at a time, and
continue mixing until stiff peaks form. Put whipped cream in a piping bag with a wide tip
(or zip-log bag with the corner snipped off for dispensing the cream). Set aside.
Simply purchase prepared raspberry or strawberry ice cream topping.
Build the Pavlova Christmas Tree
1 Package of Fresh Rosemary (rinse and snip into 1-inch pieces)
1 Large Package of Fresh Raspberries (rinse and pat out moisture on paper towels)
Begin by placing the largest pavlova on the center of the serving tray. With a spoon, put one to two tablespoons of the eggnog pudding in the center of the pavlova. Next, pipe whipped
cream around the edge of the pavlova. Drizzle a very small amount of raspberry sauce
over the whipped cream.
Next, gently place the next largest pavlova on top of the first one and again add
pudding, whipped cream and raspberry sauce. Continue this step until all pavlovas for
the entire tree.
Then, place raspberries randomly into the whipped cream, and insert rosemary sprigs.
Remove rosemary sprigs and dismantle the tree by removing each pavlova layer,
beginning at the top. Gently cut pavlovas with a serrated knife to desired serving size.
Pavlovas will likely crumble, as is the case when serving a trifle. Enjoy!
Download the Recipe and Print it here