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.

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.