Christmas Pavlova

Christmas Pavlova

Ready in 30 min. Ready in 30 min.
Serves 2 Serves 2


  • 200 ml Emborg Whipping Cream
  • 4 Egg Whites
  • 225 g Sugar
  • 2 tsp Lemon Juice or Vinegar
  • 2 tsp Cornflour
  • 1 tsp Vanilla Extract
  • Fresh Fruits of your choice

Try our easy and delicious Christmas dessert: Pavlova! Its festive look makes it a perfect Christmas treat, to round off a good Christmas dinner and to enjoy with friends and family.


Heat oven to 120°C.

Put egg whites in a clean mixing bowl, fitted with a whisk attachment.

Whip until the egg whites start to go foamy. Then gradually add the sugar, in a few stages. Continue whisking until the egg whites turn thick and glossy.

Add the lemon juice (or vinegar) and vanilla. Whisk until combined. Stop whisking. Sift over the cornflour and fold until combined.

On a parchment-lined tray, pile up two big dollops of the meringue into neat circles. Using a rubber spatula, bring up the sides of each meringue pile, into a decorative dome. Slightly level off the tops.

Bake in the oven for 90 minutes. Turn off the oven, and leave the Pavlova in there to cool for 30 minutes. (If you are baking one large Pavlova, it will take approximately 110‒120 minutes of baking time.)

Once cooled, whip up the cream with the sugar until stiff peaks form.

Using a sharp serrated knife, slice open the tops of the pavlova and add in the chopped fruit pieces.

Then pile on a generous dollop of whipped cream.

Decorate it by adding more fruit pieces; for example, cherries, strawberries, blueberries, kiwis, mango, passionfruit pulp. Serve!



Pavlovas are best eaten on the day that you make them.

Chop 100 g of dark chocolate and sprinkle it on top of the cake.