Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
If you want to try a new festive pudding, this Christmas pavlova is a great alternative to the traditional pud.
This classic Christmas pavlova is topped mulled wine soaked orange slices, pistachios and pomegranate seeds - and, is bound to add a dash of sparkle to any festive celebration. Don’t worry if your meringue cracks – this will only enhance its appeal.
Ingredients
For the Christmas pavlova
- 8 egg whites
- 450g caster sugar
- 4tsp cornflour
- 1tsp white wine vinegar
For the cream
- 4 egg yolks
- 45g caster sugar
- 2tbsp cornflour
- 250ml whole milk
- 1 vanilla pod
- 300ml double cream
For the decoration
- 200ml mulled wine
- 1 gelatine leaf
- 15g caster sugar
- 5 small oranges, peeled and sliced into 5mm (1⁄4in)-thick slices
- 45g pistachios, roughly chopped
- 45g pomegranate seeds
You will also need
- A baking tray lined with baking parchment
WEIGHT CONVERTER
Method
- Heat the oven to 180C/ Gas 4. For the meringue, whisk the egg whites to peaks, then continue whisking while gradually adding the sugar. Keep whisking until it’s very thick and glossy and feels smooth, then mix through the corn our and vinegar. Spoon onto the lined baking tray, creating a 25cm doughnut shape. Put into the oven and turn down the temperature to 120C/Gas 1⁄2. Bake for 2 hrs 30 mins, opening the oven door a couple of times to release any steam. Remove the meringue from the oven and allow to cool.
- For the decoration, put the wine and gelatine into a pan and leave for 5 mins. Add the sugar and heat until the wine is steaming but not quite boiling. Remove from the heat and mix so the gelatine dissolves. Soak the orange slices in the wine for 25 mins. Drain through a sieve (discard the liquid), and put the orange slices in the fridge.
- For the cream, whisk the egg yolks and sugar by hand until smooth. Add the cornflour and mix until combined.
- Heat the milk in a pan with the seeds from the vanilla bean. Just before it boils, pour half over the egg mixture. Mix, then return to the pan over a medium heat. Whisk continuously as it thickens; keep mixing as it boils for 1 min. Remove the pan from the heat and quickly transfer the mix to a bowl. Cover the top with cling film pressed against the surface, and set aside to cool for 1 hr.
- Remove the cling film and whisk to a smooth texture. In a separate bowl, whisk the cream to soft peaks, then fold the 2 mixtures together.
- Peel the parchment from the meringue, place on a serving plate and spoon over the cream. Top with the oranges, pistachios and pomegranate seeds.
Top Tip for making Christmas wreath pavlova with mulled wine
For ease, bake the meringue in a big shallow casserole dish that you can take to the table.

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
-
Blueberry pavlova
By Rose Fooks • Published
-
Coconut pavlova
Impress guests with this magnificent and fruit-packed coconut pavlova centrepiece. Trust us – it’s far easier to make than it looks!
By Rose Fooks • Published
-
Lemon curd pavlova
Our lemon curd pavlova is bursting with flavour and it can be made ahead of time...
By Jules Mercer • Published
-
The Hummingbird Bakery vanilla cupcakes
These Hummingbird Bakery vanilla cupcakes are topped with candy-coloured vanilla frosting and sprinkles...
By Jessica Dady • Published
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
-
Winter Love Island has been confirmed for 2023
Winter Love Island is back for another year
By Caitlin Elliott • Last updated
-
Love Island fans are calling for THIS dumped islander to return for the winter 2023 series
Love Island fans want to see this islander make a comeback in the upcoming winter season after they were dumped, less than a week after entering the villa
By Naomi Jamieson • Published