Christmas Berry and Pistachio Pavlova

I’ve made pavlova many times over the years and it remains one of our favourite puddings. Light as air, with a crisp shell and a soft, marshmallow-like centre, it always feels special yet refreshing after a big meal. In the spirit of Christmas, I’ve adapted my fool-proof recipe into this Christmas Berry and Pistachio Pavlova – a festive dessert that’s as beautiful as it is delicious.

I’m planning to serve this Christmas Berry and Pistachio Pavlova on Boxing Day when we host a big family gathering. After a successful test run, I’m confident it will be taking centre stage on our Christmas table this year.

Why I changed the design this year

Last year, I made a stacked Pavlova Christmas Tree. It was a stunning centrepiece for the Christmas dining table and definitely had the wow factor. However, when it came to serving, I found it wasn’t the most practical option. Cutting through multiple delicate layers of meringue at the table felt a little fiddly, especially with a house full of guests.

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So this year, I decided to rework the idea into a single-layer Christmas Berry and Pistachio Pavlova. It still looks festive and impressive but it’s much easier to serve. Guests can break off pieces or be given neat slices without worrying about collapsing layers – perfect for relaxed entertaining during the festive season.

My fool-proof pavlova base

For this recipe, I use the same meringue formula I rely on for my Valentine Pavlova and Mini Berry Pavlovas. It has been completely reliable for me so far. With just a handful of ingredients, you can create a beautifully smooth, glossy and snow-white meringue with stiff peaks.

Fresh egg whites usually give the best volume but bottled egg whites work well too. My small extra step when using bottled egg whites is to gently warm them with the sugar on a double boiler before whisking. Slightly warm egg whites dissolve the sugar more easily and whip up faster, giving better volume and structure.

Warming and whipping the egg whites

When warming the egg whites, they only need to be slightly warm to touch – around 37-40°C – just enough to fully dissolve the sugar. Once warmed, transfer the mixture to a stand mixer fitted with a whisk attachment.

Start whisking on medium speed for about 30 seconds then increase to high and beat for 5 minutes until stiff peaks form. Sprinkle in the cornflour, vinegar and vanilla extract then whisk for another minute until everything is well incorporated. The finished meringue should be smooth, glossy and hold firm peaks.

Piping the Christmas tree shape

Spoon the meringue into a large piping bag. I like to add a small amount of green-tinted meringue for a subtle festive touch. Pipe directly onto a prepared surface in the shape of a Christmas tree.

My piping tip: if you have a silicone baking mat, pipe straight onto it and place it directly on the oven rack rather than inside a baking tray. Alternatively, wrap baking paper over the silicone mat so you can draw a Christmas tree outline on it and pipe the meringue onto the baking paper following the guide.

Baking the Pavlova

Temperature control is key when baking meringue. I preheat the oven to 150-160°C then once the pavlova goes in, immediately reduce the temperature to 95-100°C. Bake for 1 hour 45 minutes to 2 hours.

The pavlova is ready when the surface feels completely dry. I usually pipe a few small pieces of meringue alongside the main tree to test doneness. If they lift easily, even with a slight stickiness underneath, you’ll achieve a crisp shell with a soft, airy centre.

Once baked, turn off the oven and leave the pavlova inside to cool down gradually. I usually bake in the evening and leave it in the oven overnight for best results.

Whipped cream with a festive touch

For the topping, I keep it simple: double cream, a couple of tablespoons of icing sugar and a splash of vanilla extract. Whisk on medium-high speed until thickened with gentle peaks. This only takes 1.5 to 2 minutes so keep a close eye one on it to avoid over-whipping.

I pipe the cream onto the pavlova, adding a tiny amount of red and green-tinted cream along one side of the piping bag, this gives a subtle hint of festive colour along the edges of the piped cream. If preferred, just keep it simple with only plain whipped cream.

Decorating with Berries and Pistachio

Once the cream is piped, decorate the pavlova with a mix of fresh berries. Their vibrant colours contrast beautifully with the white meringue and cream. To finish, blitz pistachios in a food processor and sprinkle them generously over the top, adding both colour and a gentle nutty crunch.

A festive centrepiece worth sharing

This Christmas Berry and Pistachio Pavlova is light, crisp, creamy and refreshing – a perfect way to end a festive meal. It has all the visual impact of a Christmas showstopper while being practical and easy to serve. Whether for Christmas Day, Boxing Day or a festive gathering with friends, this Christmas Berry and Pistachio Pavlova is sure to bring joy, colour and a touch of elegance to your celebration table.

Print Recipe

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Christmas Berry and Pistachio Pavlova

Author: Thao @ summerandspice Cooking Method: Baking Cuisine: Non-Vietnamese Courses: Pudding, Snack Recipe Keys: Christmas Dessert

Difficulty: Beginner Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins

Cooking Temp: 100  C Servings: 15 Estimated Cost: £ 15

Description

This Christmas Berry and Pistachio Pavlova is a light yet indulgent festive dessert with a crisp meringue shell, soft marshmallow centre and clouds of vanilla-scented cream. Finished with fresh berries and a sprinkle of pistachio, it makes a beautiful Christmas table centrepiece while still being practical and easy to serve. Perfect for Christmas Day, Boxing Day or any festive gathering when you want something impressive but refreshing.

Ingredients

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Scale

1/2x 1x 2x 3x

Pavlova meringue

• 360 g egg whites (about 12 large egg whites)
• 350 g caster sugar
• 4 teaspoons cornflour
• 2 teaspoons white wine vinegar
• 2 teaspoons vanilla extract

Whipped cream

• 600 ml double cream
• 2 ¹⁄₂ tablespoons icing sugar
• 1 teaspoon vanilla extract
• Red and green food colouring (optional)

Decoration

• Mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
• 40 g pistachios (finely chopped)

Instructions

1. Warm the Egg Whites

   • Preheat the oven to 160°C (with fan).
   • Place the egg whites and caster sugar in a heatproof bowl. 
   • Set the bowl over a saucepan of gently simmering water, making sure the base does not touch the water. 
   • Stir constantly until the sugar has completely dissolved and the mixture feels just warm to the touch (around 37-40°C). 
   • Remove from the heat. 
   Mark as complete

1. Whip the Meringue

   • Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment.
   • Whisk on medium speed for 30 seconds, then increase to high and beat for about 5 minutes until stiff, glossy peaks form. 
   • Add the cornflour, vinegar and vanilla extract. 
   • Whisk for a further 30-60 seconds until fully incorporated. 
   • Tint a small portion green if using. 
   Mark as complete

1. Pipe the Pavlova

   • Spoon the meringue into a large piping bag and pipe into a Christmas tree shape onto a lined baking sheet or silicone mat. 
   Mark as complete

1. Bake

   • Place the pavlova in the oven and immediately reduce the temperature to 95-100°C (with fan). 
   • Bake for 1 hour 45 minutes to 2 hours, until the surface is completely dry. 
   • Turn off the oven and leave the pavlova inside to cool completely, preferably overnight. 
   Mark as complete

1. Whip the Cream

   • Whisk the double cream with icing sugar and vanilla on medium-high speed until soft peaks form (about 1.5 to 2 minutes). 
   Mark as complete

1. Decorate and Serve

   • Pipe the cream over the cooled pavlova, decorate with fresh berries and finish with a generous sprinkle of chopped pistachios. 
   • Serve immediately. 
   Mark as complete

Nutrition Facts

Servings 15

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Amount Per Serving

Calories 264.77kcal

% Daily Value *

Total Fat 15.82g25%

Cholesterol 45.54mg16%

Sodium 51.12mg3%

Potassium 108.02mg4%

Total Carbohydrate 27.3g10%

Dietary Fiber 0.32g2%

Sugars 26.24g

Protein 4.35g9%

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Vitamin A 166.42 mcg

Vitamin C 0.39 mg

Calcium 32.33 mg

Iron 0.23 mg

Vitamin D 0.64 mcg

Vitamin E 0.44 mg

Vitamin K 1.28 mcg

Vitamin B6 0.06 mg

Vitamin B12 0.08 mcg

Phosphorus 41.58 mg

Magnesium 9.38 mg

Zinc 0.17 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Always decorate just before serving for best texture.
• Pavlova can be made a day ahead and stored in the oven or an airtight container.

Keywords: Christmas Berry and Pistachio Pavlova, Christmas pavlova, berry pavlova, pistachio pavlova, festive pavlova dessert, Christmas dessert centrepiece, make ahead Christmas dessert, gluten free Christmas dessert

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