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from top - A beautifully styled gingerbread pavlova topped with a wreath of vibrant red currants sits on a white surface. The dessert features a crisp, meringue-like base with a dusting of gingerbread crumbs, creating a rustic yet elegant presentation. A red and white striped cloth adds a festive touch to the composition.

Gingerbread Pavlova

Simona
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.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine Australian, New Zealand
Servings 10 people

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.
Keyword Gingerbread Pavlova