How To Make Christmas Pavlova Slice

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Pavlova will always be a Christmas dessert for me, the perfect sweet treat even when you are groaningly full of ham, turkey and all the other delights of the Christmas table.

This traditional Christmas dessert comes from my homeland of New Zealand (or possibly Australia, depending on who you ask!) and is the ideal way to finish off a Christmas lunch or dinner.

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The perfect Party Pavlova

My Christmas Pavlova Slice recipe is a different pav. While a towering traditional pavlova is a showstopper at the Christmas table, they can be tricky to transport and are sure to collapse into a pile of cream and berries as soon as they are sliced.

When I bring a pavlova to a party or a picnic, I want something sturdier that can be transported and served easily. A long, sliceable pavlova is perfect for parties as it divides neatly into individual slices.

The secret is in the meringue!

A meringue is a meringue, right? Well, actually, there are three different types of meringue. French, Swiss and Italian.

Pavlova is usually made using the French technique, which means beating sugar into cold egg whites until the sugar dissolves. This is the most straightforward but least stable of meringues.

My trick is to make a Swiss meringue as the pavlova base. Now before you get worried that I’m being too technical, I promise this is an easy technique and it makes a perfect pavlova.

Rather than beating the dry sugar into the egg whites (a thankless task as it never dissolves properly), the egg whites are heated gently to dissolve the sugar. This, in turn, creates a much more stable meringue.

Photo progression showing the stages of Italian Meringue creation.

A Shape that’s Nice to Slice

I also like to make my pavlova as a long slice rather than the traditional round. This might be the perfectionist in me, but it means everyone gets an even amount of meringue, cream and berries.

My friend Kevin (a.k.a. the Pavlova Whisperer) taught me another brilliant trick: scattering almonds under the pavlova when baking will stop the pav from sticking to the paper and give it a delicious crunch. Give it a go—it’s so good!

Cherries, blueberries, raspberries and blackberries on a red plate.

Ingredients

To make my Christmas Pavlova Slice, you’ll need the following main ingredients:

Egg Whites: It’s essential to ensure the egg whites have no egg yolk mixed into them, or they won’t whip up properly. Pro tip: Wipe the mixing bowl with vinegar before you beat the eggs to remove any grease or residue.
Sugar and Salt: You’ll need granulated sugar, powdered sugar and a little sea salt to cut the richness of this dessert.
Cornstarch and White Vinegar: These ingredients help stabilise the pavlova and give it a traditional marshmallow centre. Don’t worry, you can’t taste the vinegar – I promise!
Vanilla Extract: While not traditional, I prefer to add a little vanilla extract to either the pavlova itself or the cream.
Flaked Almonds: Flaked almonds add a lovely crunch to the pavlova’s base and prevent it from sticking to the baking paper.
Whipping Cream: Use the best quality cream you can find for this dessert. You want a lovely, rich texture.
Fresh Fruit: I’ve topped this pavlova with berries, but you can use any combination of fresh fruit you like. Kiwis, passionfruit or even sliced peaches are all very tasty.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

FREQUENTLY ASKED QUESTIONS

How far in advance can I make pavlova?

Pavlova can be made up to three days in advance. Bake the meringue and allow it to cool, then store it in a cool, dry place in an airtight container.

Once decorated with cream and fruit, pavlova should be kept in the fridge and is best eaten within 24 hours. However, I find this more stable version lasts 2-3 days lightly covered in cling film.

DO I HAVE TO USE A STAND MIXER TO MAKE PAVLOVA?

No, though, it will make your life easier. I find that most hand mixers do not have enough power to whip the stiff meringue sufficiently, though it does work. I have once made pavlova with a hand whisk. It is possible, but a lot of hard work!