Christmas the Australian Way – Christmas Berry Pavlova Recipe

This blog post, recipe and beautiful photos were generously contributed by Joanne from
Simple Ingredients

Summer is here in Sydney. I love the warm weather as this is a sign that Christmas is fast approaching. It’s time to get prepared! I am here organising a very long ‘To do list’ for this festive holiday season. It can be a stressful time of year with all the gift shopping, Christmas decorations and dinner feast menu plans, especially when there is a family call for gluten-free meals! To have a moment to sit back and enjoy the spirit of Christmas on the day, here’s my plan for the dessert: Christmas. Australia. Summer. Christmas Berry Pavlova! It’s delicious, festive and easy to make.

Christmas Berry Pavlova

Large egg whites               4
Cornflour                          2½ Tbsps
White vinegar                   2½ tsps
Egg white powder            1 tsp
Caster Sugar                     220g
Whipped cream                500g
Berries                             as required
Pistachio nuts, chopped   as required
1.  Preheat oven to 140ºC. Draw one each 9-inch, 8-inch, 7-inch, 6-inch, 5-inch, 4-inch, 3-inch, and 2-inch diameter circles on baking papers, leaving space between each for spreading (I have used 3 separate baking papers for all the circles). Place baking papers, pencil-side facing down, on baking trays.

2.  Make meringue discs: Using an electric hand mixer, beat egg whites on low speed until foamy. Add cornflour, egg white powder and white vinegar into mixture. Continue to beat on medium speed until soft peaks form. Increase speed to high and add 1 tablespoon of caster sugar at a time, until it is completely dissolved and stiff peaks form, for about 5 minutes. 

     Spoon meringue on the prepared baking paper and spread it with a small spatula inside the circle drawn. Reduce oven temperature to 110ºC, and bake the meringue until it is crisp and dry outside. (Place all 3 trays in same time, take trays out separately when it’s ready – bake 9- & 8-inch for about 3 hours, 7-,6 & 5-inch for about 2 hours, 4-,3- & 2-inch for about 1 hours)

3.  To assemble: Place the 9-inch round meringue disc on a serving plate/cake stand. Spread some whipped cream over the meringue disc. Sprinkle some chopped pistachio nuts and berries over the whipped cream. Top with the 8-inch round meringue disc and continue layering with meringue discs, whipped cream, chopped pistachio nuts and berries. Finish with the smallest round meringue disc and a dollop of thicken cream of top, with a large raspberry in the centre.

Top tip: Meringue discs can be made a day in advance. Store in an airtight container with layers of baking paper between the discs. It can be assembled right before serving and impress your family with no stress on Christmas Day.

Flavouring Meringue

  Lemon flavour – add lemon zest (1-2 lemons) into whipped meringue (stiff peak form) and mix well, before spreading onto baking paper
  Coffee flavour – add 1 teaspoon concentrated coffee essence into whipped meringue (stiff peak form) and mix well
  Green tea flavour – add 1 teaspoon green tea powder into whipped meringue (stiff peak form) and mix well

Topping Variations

It can also be fun for the kids to enjoy this summery dessert by choosing their favourite topping:

  Fresh fruits – strawberries, raspberries, blueberries, kiwis, bananas, passionfruit, cherries, mangoes, peaches
  Chocolate – shavings, choc-chip, sauce, sprinkles
Meringue Variation – Small Meringue Nest

Instead of spreading the meringue into circles, place meringue mixture into a piping bag and pipe small nests onto baking paper. Bake in oven at 120ºC for about 20-25 minutes. Turn off oven and leave meringue nests to cool in oven.

To serve – fill meringue nests with whipped cream and fresh fruits. Different flavoured cream or fillings can be used.
Wishing you all a wonderful Christmas filled with sweetness!

A little bit about Joanne…
Joanne graduated in 2010 from University of New South Wales with a combined degree in Bachelors of Commerce and Arts, and decided to follow her dream and passion for patisserie and sugar art instead of joining the corporate world. She completed Diplome de Patisserie at Le Cordon Bleu Sydney while attending various sugar art workshops and working at various patisseries. Upon successful completion of Superior Patisserie at Le Cordon Bleu, she started to work as a junior pastry chef at The Restaurant Art Gallery of NSW. She eventually found her ultimate passion in sugar art. With her family and friends’ encouragement, she has recently set up an online business, Simple Ingredients and currently is very privileged to have such great opportunity to work at Sharon Wee Creations. 

Would you like to contribute to my blog? Email me at creations (at) with your ideas (recipes, how to guides…etc) and some examples of your photography and writing skills. I look forward to connecting with you 🙂 – Sharon

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