Gingerbread Pavlova, Delicious Christmas Dessert
To me, there is nothing more delicious than a pavlova in summer, packed with fresh cream and passion fruit and all. But that never prepared me for how delicious a not-so-traditional gingerbread pavlova would be.
Think about our latest post on the Christmas gingerbread ornaments, then turn them into the Aussie/Kiwi dessert of dreams: a meringue base flavored with vanilla, cinnamon, and nutmeg, filled with freshly whipped cream and topped with a gingerbread crumble and fresh red currants.
I know Christmas is still a little while away, but we are definitely starting to plan the menu as we speak and this gingerbread pavlova will be the centrepiece. Decorating it even more than we did for this shoot, so that it can be the main focus at the table, and maybe even making a mini vegan one for Fred who’s gone fully vegan. Ah, the joys of getting to try different ways for the same recipe!
A Gingerbread Pavlova is the perfect fusion of holiday flavors and a classic dessert. This festive twist on traditional pavlova combines the crisp, airy texture of meringue with the warm spices of gingerbread. The result is a delightful dessert that is both light and indulgent, ideal for any holiday gathering.
The base is a pillowy meringue, crisp on the outside and marshmallow-like on the inside, flavored with cinnamon, and nutmeg to echo the cozy flavors of gingerbread. Once baked, it’s topped with a layer of freshly whipped cream and a sprinkling of seasonal toppings like fresh fruit and gingerbread cookie dust. The contrast of textures – crispy meringue, smooth cream, and chewy toppings – makes every bite a treat for the senses.
Let’s get this gingerbread pavlova show on the road
Because whether you’re hosting a holiday party or simply craving something sweet, gingerbread pavlova adds a touch of elegance and warmth to the dessert table.
What is Pavlova?
Pavlova is a dessert that has earned a cherished place in the culinary traditions of both New Zealand and Australia. Named after the Russian ballerina Anna Pavlova, it was created in her honor during her tour of these countries in the 1920s.
This iconic dessert is distinguished by its meringue base, which is both light and delicate, yet marvelously crisp on the outside. Inside, the pavlova remains soft, almost marshmallow-like, creating a delightful contrast of textures that is central to its appeal.
The classic pavlova starts with a meringue made by whipping egg whites with sugar until stiff peaks form. The sugar gives it sweetness but also adds structure, allowing the meringue to maintain its shape when baked. The addition of a small amount of vinegar or cornstarch helps create its characteristic chewy center. Pavlovas are usually baked at a low temperature to avoid browning and to maintain the snowy white colour that makes them visually striking.
Once the meringue base is baked and cooled, it is topped with whipped cream and an assortment of fresh fruits. Popular fruit choices include berries, kiwis, passion fruit, and stone fruits, which provide a refreshing tartness that balances the sweetness of the meringue. The fruits also add color and vibrancy, enhancing the visual appeal of the dessert. However, variations of the topping are common, with some versions incorporating chocolate, caramel, or even spices, depending on the season or personal preference.
In both Australia and New Zealand, pavlova is considered a quintessential dessert, particularly around holidays like Christmas, New Year’s, and other festive occasions. Despite its association with summer fruits, pavlova is now a year-round favorite, often adapted with seasonal variations to suit different times of the year.
The dessert has also sparked a friendly rivalry between Australia and New Zealand, with both countries claiming to be its true originator. While New Zealand holds that it was created by a Wellington hotel chef, Australia asserts that it was invented by a chef in Perth. This debate has only added to Pavlova’s allure, making it a subject of national pride for both countries.
What is so special about a pavlova?
What makes Pavlova unique is its juxtaposition of textures. The outer shell of the meringue is crisp, providing a satisfying crunch that gives way to the soft, marshmallow-like interior. This inner texture is light and airy, yet slightly chewy, offering a pleasant contrast to the crisp exterior. Topped with whipped cream, the dessert becomes even more indulgent, while the fruits add an element of brightness and freshness.
Flavour-wise, pavlova is typically quite sweet due to the sugar in the meringue, but this sweetness is often counterbalanced by the tartness of the fruit and the lightness of the whipped cream. This harmony of flavors makes pavlova not overly rich but refreshing, which is why it is often enjoyed as a summer dessert, particularly during holidays like Christmas in the Southern Hemisphere.
What ingredients do I need to make this gingerbread pavlova?
This gingerbread pavlova includes some of the traditional ingredients like egg whites and sugar, and some untraditional ones like cinnamon and nutmeg. Let’s see each one in detail below:
- Egg Whites: Egg whites are the foundation of any pavlova, including this gingerbread pavlova version. The protein-rich whites are whipped to create the stiff peaks that form the structure of the meringue. As they are beaten, they trap air, which is essential for giving the pavlova its light and airy texture. It’s important that the egg whites are separated cleanly, as even a small amount of yolk can prevent the whites from whipping properly. In the case of gingerbread pavlova, the egg whites provide the airy, marshmallow-like interior that contrasts beautifully with the spices and crunch of the toppings;
- Caster Sugar: Caster sugar, sometimes known as superfine sugar, dissolves more easily into the egg whites than regular granulated sugar, which is crucial for achieving the smooth and glossy texture of the meringue. The sugar stabilizes the egg whites, helping them hold their shape while also giving the meringue its sweetness. In a gingerbread pavlova, the sugar balances the spiciness from the nutmeg and cinnamon, while contributing to the crisp outer layer of the meringue. The finer texture of caster sugar ensures the meringue doesn’t become grainy and helps maintain its signature smoothness;
- Cornflour (Cornstarch): Cornflour is an essential ingredient in pavlova as it helps to stabilize the meringue and provides the signature chewy center. A small amount is added to prevent the meringue from becoming too crisp or brittle. In a gingerbread pavlova, cornflour ensures the dessert has the perfect balance of crispness on the outside while staying soft and marshmallow-like inside. The starch also helps absorb any excess moisture, which is especially important when dealing with high-sugar recipes like pavlova;
- White Vinegar: White vinegar may seem like an odd addition to a dessert, but it plays a crucial role in the chemistry of pavlova. A small amount of vinegar helps to stabilize the whipped egg whites, ensuring that the meringue holds its shape and doesn’t collapse during baking. The acid strengthens the protein bonds in the egg whites, helping to create a more stable foam. In gingerbread pavlova, it also helps keep the meringue soft in the middle while enhancing the crisp exterior;
- Vanilla: Vanilla extract is used to add a subtle layer of sweetness and aroma to the gingerbread pavlova. Although it’s a simple flavour, vanilla complements the warm spices like cinnamon and nutmeg found in the gingerbread pavlova. Vanilla’s floral and slightly creamy notes mellow out the meringue’s sweetness and tie together the flavours of the dessert without overpowering the star ingredients, such as the spices and fruit;
- Cinnamon: Cinnamon is one of the key spices that gives gingerbread its distinctive flavour. In a gingerbread pavlova, ground cinnamon is added to the meringue to bring warmth and depth to the dessert. Its sweet and spicy flavour pairs beautifully with the other spice, giving the pavlova a festive, holiday-inspired flavour profile. The warmth of the cinnamon contrasts nicely with the sweetness of the meringue and the tartness of the fruit, adding complexity to each bite;
- Nutmeg: Nutmeg is another essential spice in gingerbread and adds a rich, earthy warmth to the gingerbread pavlova. Just a small amount of ground nutmeg is enough to give the dessert a distinctive aromatic quality. It works in harmony with the cinnamon to enhance the overall spiced flavour of the pavlova. Nutmeg’s slightly peppery, nutty flavour brings a festive element to the dessert, making it perfect for holiday celebrations;
- Whipping Cream: Whipping cream is used to create the soft, pillowy topping for pavlova. Lightly sweetened and whipped to soft peaks, it adds richness and creaminess that contrasts with the crisp meringue. In gingerbread pavlova, the whipped cream provides a cooling, creamy element that balances the bold flavours of the spices. The light, fluffy texture of the whipped cream also makes for a beautiful contrast to the chewy interior and crisp exterior of the meringue;
- Gingerbread Cookies (Crushed): Crushed gingerbread cookies add texture and extra spice to the gingerbread pavlova. They introduce a delightful crunch that complements the soft meringue and smooth whipped cream, providing layers of texture with every bite. The gingerbread cookies also reinforce the spiced flavour theme, ensuring that the dessert truly embodies the essence of gingerbread. The combination of the spiced meringue and crunchy gingerbread crumbs makes this pavlova a festive showstopper;
- Red Currants: Red currants are often used as a garnish for pavlova, adding a pop of bright colour and a tart flavour that contrasts beautifully with the sweetness of the meringue and whipped cream. In a gingerbread pavlova, red currants bring a refreshing tartness that cuts through the rich, spiced elements of the dessert. Their slight sourness balances the sweetness of the sugar and complements the warm spices like cinnamon and nutmeg. Red currants also add visual appeal, creating a festive, vibrant finish to the gingerbread pavlova.
Together, these ingredients create a dessert that is light and airy, yet packed with the rich, warming flavours of gingerbread. The interplay of textures – from the crisp meringue and whipped cream to the crunch of the gingerbread cookies and the burst of juicy red currants – makes each bite of gingerbread pavlova a sensory delight.
How do I make this gingerbread pavlova?
To begin making your gingerbread pavlova, preheat the oven to 130°C and prepare a baking sheet or baking tray by lining it with parchment paper or baking paper. The first step is separating your eggs, ensuring that no yolk mixes with the whites, as this can affect the texture of the meringue. Place the egg whites into a clean, dry mixing bowl. Using a hand mixer or stand mixer, start whisking the egg whites until they form soft peaks, meaning they should hold their shape but still appear soft and slightly foamy.
Next, gradually add the caster sugar, one spoonful at a time, while continuing to beat the egg whites. This slow addition of sugar helps ensure that the meringue becomes thick, glossy, and smooth without any grittiness. Continue whipping until the mixture forms stiff peaks, indicating that it is stable and ready for baking. Once the meringue has thickened to the right consistency, gently fold in a small amount of cornflour, white vinegar, and vanilla extract. The cornflour and vinegar help give the meringue its signature marshmallow-like interior, while the vanilla adds a subtle sweetness. At this point, carefully fold in the cinnamon and nutmeg, ensuring the spices are evenly distributed throughout the meringue, giving it a warm gingerbread flavour.
Once your meringue is ready, spoon the mixture onto the prepared baking sheet. You can form one large pavlova or several smaller ones, depending on your preference. Shape the meringue into a round form with a slight dip in the center, which will later hold the toppings. Bake the meringue in the preheated oven for about 50 minutes, depending on the size, until the outer shell is crisp but still pale. Turn off the oven and leave the meringue inside to cool slowly for roughly 4 to 6 hours. This gradual cooling helps prevent cracking and ensures the interior remains soft.
While the meringue cools, you can prepare the toppings. In a separate bowl, beat the whipping cream until soft peaks form, adding a touch of sugar or vanilla extract for extra flavour, if desired. The whipped cream should be light and fluffy, providing a creamy contrast to the crisp meringue. Next, take your gingerbread cookies and crush them into small, bite-sized pieces or a dust in the blender. These will add a delightful crunch and intensify the gingerbread flavour in the final dessert. If you’re using red currants, gently wash and dry them.
Once the meringue has completely cooled, carefully transfer it to a serving plate. Spread the whipped cream generously over the top, filling the dip you made earlier in the meringue or create a hole with the back of a spoon. The whipped cream adds richness and balances the sweetness of the meringue. After that, sprinkle the crushed gingerbread cookies over the whipped cream, adding a lovely crunchy texture. Finally, decorate the pavlova with the red currants, scattering them across the top. Their tartness will perfectly balance the sweetness of the meringue and the spiciness of the gingerbread.
Serve the Gingerbread Pavlova immediately to enjoy the best texture and flavour. The crisp meringue, soft whipped cream, crunchy gingerbread cookies, and tart red currants create a delightful contrast of textures and flavours, making this dessert a true showstopper for the holiday season.
Gingerbread Pavlova
Ingredients
- 180 g egg whites
- 300 g caster sugar
- 2 tsp corn flour
- 1 tsp white vinegar
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp nutmeg
For the topping & decor
- 300 ml whipping cream
- crushed gingerbread cookies
- 150 g fresh red currants
Instructions
- Preheat the oven to 130°C and line a baking sheet with parchment paper.
- Separate the eggs, ensuring no yolk gets into the whites.
- Place the egg whites into a large, clean mixing bowl.
- Whisk the egg whites using a hand mixer or stand mixer until soft peaks form. This means the whites should hold their shape but still be somewhat soft and foamy.180 g egg whites
- Gradually add the caster sugar, one spoonful at a time, while continuing to beat the egg whites. This step is crucial for a smooth, glossy meringue. Whip until stiff, shiny peaks form and there are no sugar granules visible.300 g caster sugar
- Once the meringue is thick, sift in the cornflour and add a teaspoon of white vinegar and vanilla extract.2 tsp corn flour, 1 tsp white vinegar, 1 tsp vanilla extract
- Gently fold these ingredients into the meringue using a spatula. The vinegar and cornflour help to create a soft, marshmallowy centre.
- Fold in the cinnamon and nutmeg carefully, making sure they are evenly distributed throughout the meringue.1/4 tsp cinnamon, 1/4 tsp nutmeg
- Spoon the meringue mixture onto the lined baking sheet, shaping it into a large circle. Decorate the outside as you like, or leave it simply smooth.
- Bake the meringue in the preheated oven for 50 minutes.
- Turn off the oven and let the meringue cool inside the oven for at least 4 to 6 hours, and never open the oven.
- Once the meringue has cooled completely, carefully transfer it to a serving plate.
- In a separate bowl, beat the whipping cream until soft peaks form. You can add a touch of sugar or vanilla if you prefer a slightly sweeter cream.300 ml whipping cream
- Crush the gingerbread cookies into dust, or even bite-sized pieces, either by hand, using a rolling pin or even a blender. These will add crunch to your pavlova.crushed gingerbread cookies
- Prepare the red currants and gently wash and dry them.150 g fresh red currants
- Spread the whipped cream generously over the top of the pavlova, filling the indentation you can create with a spoon in the middle of it.
- Sprinkle the crushed gingerbread cookies over the whipped cream, adding a delightful crunch and more gingerbread flavour to the dessert.
- Finally, decorate with red currants, either scattering them on top or arranging them decoratively. Their tartness will cut through the sweetness of the pavlova, balancing the flavours perfectly.
- Serve the Gingerbread Pavlova immediately for the best texture, as the meringue is crisp on the outside but soft on the inside.
Shop the gingerbread pavlova recipe
Gingerbread Pavlova is the perfect dessert to add a festive twist to your holiday celebrations. Its combination of crisp, airy meringue, rich spiced flavors, and vibrant toppings like whipped cream, crushed gingerbread cookies, and tart red currants makes every bite a delightful experience.
This dessert not only looks stunning but also offers a beautiful contrast of textures and flavors, making it an impressive centerpiece for any occasion. Whether you’re hosting a holiday dinner or looking for a new seasonal favorite, Gingerbread Pavlova is sure to leave a lasting impression on your guests.
Pin this gingerbread pavlova recipe for later!
