Christmas Pavlova: 13 Snowy Meringue Desserts Named for a Famous Ballerina

Christmas pavlova is one of the prettiest desserts you can put on a holiday table: a crisp, snowy meringue with a soft marshmallow middle, piled with whipped cream and red berries. It is named after the Russian ballerina Anna Pavlova, and it is the classic Christmas dessert in Australia and New Zealand. Here in the US it is a smart choice too, because it is made from cheap pantry staples, can be baked the day before and is naturally gluten free. Below you will find a wreath, peppermint, chocolate, gingerbread, cranberry, mini pavlovas, a roll, a stacked tree and a rescue plan if your meringue cracks. Let it snow..

Christmas Pavlova Starts With a Famous Ballerina

This snowy Christmas dessert is named after one of the most famous ballerinas who ever lived. According to the history of the dessert, it was created in honor of Anna Pavlova during or after her tours of Australia and New Zealand in the 1920s, and the two countries have argued about who made it first ever since. The wreath version is the showstopper: a ring of meringue topped with cream, berries, pomegranate and mint like holly..

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups heavy cream, 2 tbsp powdered sugar, 1 cup raspberries, 1 cup strawberries, 1/2 cup pomegranate seeds, mint leaves, powdered sugar for dusting

How to make it: 1. Heat the oven to 250 F and draw a 9 inch circle on parchment with a 4 inch circle inside it. 2. Make the meringue and spoon it in mounds around the ring. 3. Bake 60 to 70 minutes, then cool in the oven with the door closed. 4. Whip the cream with powdered sugar and spoon it around the ring. 5. Top with berries, pomegranate and mint and dust with powdered sugar.

Classic Pavlova: the Base for Every Christmas Pavlova

Every version in this gallery starts here. Egg whites and sugar are whipped until thick and glossy, then a spoon of vinegar and cornstarch keeps the middle soft like marshmallow while the outside bakes crisp. Bake it low and slow, then let it cool in the oven with the door closed so it does not crack. It is naturally gluten free, which is a bonus for holiday guests. Have you ever made meringue from scratch?

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups heavy cream, 2 tbsp powdered sugar, fresh fruit

How to make it: 1. Heat the oven to 250 F and draw an 8 inch circle on parchment. 2. Beat the whites to soft peaks, then add sugar a spoon at a time until stiff and glossy. 3. Fold in vinegar, cornstarch and vanilla. 4. Spread inside the circle and bake 75 minutes. 5. Turn off the oven and let it cool inside for at least 2 hours.

Peppermint Christmas Pavlova With Crushed Candy Canes

A drop of peppermint extract in the meringue and a shower of crushed candy canes on top turn the classic into a candy shop dessert. Swirl a little red gel color through the meringue before baking for pretty pink stripes. Add the candy just before serving so it stays crunchy. Would the kids at your table go for this one first?

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1/4 tsp peppermint extract, red gel coloring, 1 1/2 cups whipped cream, 1/2 cup crushed candy canes, chocolate shavings

How to make it: 1. Make the meringue and fold in the peppermint extract. 2. Swirl a few streaks of red gel through it with a skewer. 3. Shape and bake as for the classic. 4. Cool completely in the oven. 5. Top with whipped cream, candy canes and chocolate shavings.

Chocolate Christmas Pavlova With Cherries

Cocoa folded into the meringue gives a deep chocolate flavor and a crackly brown crust, almost like a brownie cloud. Pile on whipped cream and dark cherries (fresh, frozen and thawed, or jarred) for a dessert that tastes like a Black Forest cake. It is a rich Christmas pavlova for chocolate lovers on Christmas Eve.

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 3 tbsp cocoa powder sifted, 2 oz dark chocolate chopped, 1 1/2 cups whipped cream, 2 cups pitted dark cherries, shaved chocolate

How to make it: 1. Make the meringue, then fold in the cocoa and chopped chocolate. 2. Shape into an 8 inch round and bake at 250 F for 75 to 80 minutes. 3. Cool in the oven. 4. Spread with whipped cream. 5. Top with cherries and shaved chocolate.

Gingerbread Spiced Pavlova

Ground ginger, cinnamon and a little brown sugar give the meringue the warm taste of gingerbread cookies. Top it with whipped cream sweetened with a spoon of molasses, then crumble a few gingersnaps over the top. It is the Christmas pavlova that tastes like the cookie jar. Gingerbread fans, is this your pick?

You will need: 4 egg whites, 3/4 cup superfine sugar, 1/4 cup brown sugar, 1 tsp vinegar, 1 tsp cornstarch, 1 tsp ginger, 1 tsp cinnamon, 1 1/2 cups heavy cream, 1 tbsp molasses, gingersnaps

How to make it: 1. Beat the whites to soft peaks and add both sugars slowly until glossy. 2. Fold in vinegar, cornstarch and spices. 3. Bake an 8 inch round at 250 F for 75 minutes and cool in the oven. 4. Whip the cream with the molasses. 5. Spread on top and crumble gingersnaps over it.

Cranberry Orange Christmas Pavlova

Tart cranberries cooked quickly with orange juice and a little sugar make a glossy red topping that looks like Christmas ornaments. Spoon it over orange zest whipped cream and finish with sugared cranberries for sparkle. The sweet meringue and tart fruit are a perfect match. It is a lovely Christmas pavlova for anyone who finds desserts too sweet.

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups whipped cream, 1 tsp orange zest. Topping: 2 cups cranberries, 1/2 cup sugar, 1/4 cup orange juice

How to make it: 1. Bake and cool the classic pavlova. 2. Simmer the cranberries, sugar and orange juice for 5 to 7 minutes, until some berries pop, then cool. 3. Whip the cream with the orange zest. 4. Spread the cream on the meringue. 5. Spoon the cranberries over the top just before serving.

Eggnog Spiced Christmas Pavlova (No Alcohol)

A nutmeg dusted meringue topped with an eggnog cream made from store bought, alcohol free eggnog and whipped cream. This Christmas pavlova tastes like a holiday drink in dessert form and looks snowy and elegant. Finish with a grating of fresh nutmeg and a few cinnamon sticks on the plate. Eggnog: love it or skip it?

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1/2 tsp nutmeg, 1 cup heavy cream, 1/2 cup store bought eggnog (alcohol free), 2 tbsp instant vanilla pudding mix, extra nutmeg

How to make it: 1. Fold the nutmeg into the meringue and bake as for the classic. 2. Whisk the eggnog with the pudding mix for 2 minutes. 3. Whip the cream and fold in the eggnog mix. 4. Spread over the cooled pavlova. 5. Grate fresh nutmeg on top.

Mini Pavlovas for a Cookie Tray or Buffet

Small meringue nests are easier to bake than one big pavlova, and guests can grab their own. Pipe 2 to 3 inch rounds with a dip in the middle, bake, then fill with whipped cream and a few berries. Natasha’s Kitchen mini pavlova video has passed 1.6 million views, so you are in good company. A tray of mini Christmas pavlova nests looks lovely on a buffet. How many would you make: 12 or 24?

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups whipped cream, mixed berries, mint leaves

How to make it: 1. Heat the oven to 250 F and line two pans. 2. Make the meringue and pipe or spoon 12 to 16 small nests, pressing a dip in each. 3. Bake 45 to 50 minutes. 4. Cool in the oven. 5. Fill with cream and berries just before serving.

Pavlova Roll With Raspberries

A pavlova roll, or meringue roulade, is baked flat in a sheet pan, then rolled around whipped cream and raspberries. It slices into pretty spirals and looks like a snowy yule log. The outside is crisp and the inside is soft and marshmallowy. It is easier than it looks, cracks just add to the charm, and it makes a fun Christmas pavlova for a party.

You will need: 5 egg whites, 1 cup superfine sugar, 1 tsp cornstarch, 1 tsp vinegar, 1 tsp vanilla, 1/3 cup sliced almonds, 1 1/2 cups whipped cream, 2 cups raspberries, powdered sugar

How to make it: 1. Line a 10×15 pan, spread the meringue in it and sprinkle with almonds. 2. Bake at 350 F for 12 minutes, then 300 F for 10 minutes. 3. Turn out onto parchment dusted with powdered sugar and cool. 4. Spread with cream and raspberries. 5. Roll up from the long side and chill 30 minutes.

Lemon Curd Pavlova, Bright and Tangy

Lemon curd swirled into the whipped cream gives a pavlova a tangy, sunny flavor that cuts through rich holiday food. Add blueberries and a few pomegranate seeds to make it red, white and festive. Lemon or chocolate: which team are you on? For more light and dreamy ideas, see our meringue desserts.

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups whipped cream, 1/2 cup lemon curd, blueberries, pomegranate seeds

How to make it: 1. Bake and cool the classic pavlova. 2. Whip the cream to soft peaks. 3. Fold in half the lemon curd with a few streaks left. 4. Spread over the meringue and spoon the rest of the curd on top. 5. Scatter berries and pomegranate seeds over it.

Kiwi and Passion Fruit Pavlova, the Down Under Classic

In Australia and New Zealand, Christmas falls in summer, and pavlova piled with kiwi, strawberries and passion fruit is the dessert at many family tables. The green and red colors happen to be perfect for Christmas, too. The two countries have argued for years over who invented pavlova. Who do you think should get the credit?

You will need: 4 egg whites at room temperature, 1 cup superfine sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla, 1 1/2 cups whipped cream, 3 kiwis sliced, 1 cup strawberries, pulp of 2 passion fruit (or 1/4 cup passion fruit puree)

How to make it: 1. Bake and cool the classic pavlova. 2. Spread the whipped cream over the top. 3. Arrange kiwi and strawberry slices on the cream. 4. Spoon the passion fruit pulp over the fruit. 5. Serve right away.

Stacked Christmas Tree Pavlova

Bake three or four meringue stars or rounds in shrinking sizes, then stack them with whipped cream and berries between each layer to make a tall Christmas tree. Dust with powdered sugar like snow and add a star shaped strawberry on top. This is the Christmas pavlova that makes everyone grab their phones for a photo.

You will need: 2 batches classic meringue, 2 cups whipped cream, 2 cups mixed berries, mint leaves, powdered sugar

How to make it: 1. Draw 4 stars on parchment, from 9 inches down to 3 inches wide. 2. Spread meringue inside each star. 3. Bake at 250 F for 60 to 75 minutes and cool in the oven. 4. Stack the stars with cream and berries between the layers, turning each star slightly. 5. Dust with powdered sugar and serve soon.

Eton Mess With Broken Meringue: the Rescue Plan

Did your pavlova crack or collapse? Do not worry, it happens to everyone. Break it into chunks and fold it with whipped cream and berries in glasses for an Eton mess, a British dessert that looks fancy and tastes amazing. Nobody will know it was a rescue. Bake the pavlova the day before and top it just before serving to avoid weeping and soggy meringue. Christmas is just weeks away, so practice now.

You will need: Broken pavlova or store bought meringues, 2 cups whipped cream, 2 cups strawberries and raspberries, 2 tbsp sugar

How to make it: 1. Toss the berries with sugar and let them sit 10 minutes. 2. Break the meringue into bite size pieces. 3. Fold the meringue and half the berries into the cream. 4. Spoon into glasses. 5. Top with the rest of the berries and serve right away.