Christmas Pavlova

Total Time

Prep: 20 min. + standing Bake: 45 min. + cooling


12 servings

Updated: Sep. 07, 2023
Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend Taste of Home Deputy Editor
Christmas Pavlova Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.


  • 5 large egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1-1/2 cups sugar
  • 5 tablespoons red and green sprinkles, divided
  • 1 cup fresh or frozen cranberries
  • 3/4 cup confectioners' sugar, divided
  • 1/4 cup orange liqueur or orange juice
  • 1/4 cup orange juice
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment. Invert paper and place on a baking sheet; set aside.
  2. Add cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in 2 tablespoons sprinkles.
  3. Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour.
  4. Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners' sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely.
  5. In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners' sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture.
  6. Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading to edge. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.

Nutrition Facts

1 piece: 243 calories, 8g fat (5g saturated fat), 23mg cholesterol, 42mg sodium, 40g carbohydrate (37g sugars, 0 fiber), 2g protein.

Recommended Video