Merry Christmas with Pavlova

Pavlova is a meringue cake that is crispy on the outside and has a soft and sweet centre, like marshmallows. Mostly you serve it with whipped cream and fresh fruit such as raspberries, strawberries, kiwi fruit or any other fruit you like. I always add vanilla ice cream on top to make it even more sumptuous. I got to know this dessert about 9 years ago when I lived in New Zealand. Back then they told me that it is their national dish. A few years later when I lived in Australia they told me the same. So there is a controversy with both Australia and New Zealand. The debate still goes on. What they do know is, that the name, Pavlova, was chosen in honour of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. Hmmmm, I don’t really mind to be honest as it tastes yummy not only in New Zealand and Australia but also for our Christmas dessert. It’s easy and very delicious and since my stay abroad I bake it every year for Christmas. Merry Christmas to everyone! May all the sweet magic of Christmas conspire to gladden your heart and fill every desire. Here you can find the recipe...

© Foto/Eva Fischer



Merry Christmas with Pavlova


Ingredients for the meringues:
  • 4 eggs
  • 200 g Icing sugar
  • 1 Vanilla bean
  • 1 TL Cider vinegar
  • 1 pinch salt
  • 2 TL corn starch

Ingredients for the topping:

  • 200 ml heavy whipping cream
  • 1-2 teaspoons caster sugar
  • 200 g fresh or frozen raspberries
  • Vanilla ice cream


  1. Preheat oven to 130°C. Line a sheet pan with baking paper. Draw a 20 cm circle on the baking paper. What I always do is, I draw around the outside of a pan that is about 20 cm with a pencil.
  2. Beat egg whites with salt on high speed in a big bowl until soft peaks form. Add the icing sugar gradually, while continuing to whip. You have to make sure that the sugar is completely dissolved. Once you are done put the corn starch on top with some cider vinegar and gradually fold in.
  3. Spread a layer of meringue to fit the drawn circle on the baking paper, approximately 6 cm thick. With the remaining mixture, spoon swirls around the edges to form a shallow bowl shape.
  4. Put the meringue into the preheated oven for about 60 Minutes. Afterwards turn off the oven, but leave meringue in the oven for an additional 15 minutes.
  5. In the meantime whip up the cream with the sugar in the big bowl. Decorate the meringue with vanilla ice cream, whipped cream and raspberries.