A Light and Elegant Holiday Dessert

There is something magical about a Christmas dessert that looks impressive yet feels light after a rich holiday table.

This Christmas Berry Pavlova is exactly that. Crisp on the outside, soft and marshmallow-like in the center, topped with clouds of vanilla cream and vibrant winter berries.

It looks festive, tastes luxurious, and yet it is surprisingly simple to make.

This is one of those desserts that instantly becomes the centerpiece of the table.

It feels special without being heavy, and every slice looks as beautiful as the first. If you are hosting for the holidays or simply want to bring something unforgettable to a Christmas gathering, this pavlova delivers every single time.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4 large egg whites at room temperature

1 cup fine sugar

1 teaspoon white vinegar

1 teaspoon cornstarch

1 teaspoon vanilla extract

For the Whipped Cream

1 cup cold heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Topping

Strawberries blueberries raspberries blackberries

Fresh mint leaves

Powdered sugar for dusting

Directions

Preheat the oven to 120 C or 250 F.

Line a baking tray with parchment paper and draw a 20 to 22 cm circle as a guide.

Beat the egg whites on medium speed until soft peaks form.

Start adding the sugar slowly, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is thick, glossy, and the sugar has fully dissolved.

Gently fold in the vinegar, cornstarch, and vanilla.

Spoon the meringue onto the prepared circle, shaping it into a round with slightly higher edges and a soft dip in the center.

This will hold the cream later.

Bake for 1 hour and 15 minutes.

Turn off the oven and let the pavlova cool completely inside the oven with the door slightly open.

This prevents cracking.

Just before serving, whip the cream with the powdered sugar and vanilla until soft and fluffy. Spoon it into the center of the pavlova.

Top generously with fresh berries and finish with mint and a light dusting of powdered sugar.

Pro Tips for Perfect Results

Humidity is your enemy. Always make pavlova on a dry day for the best texture.

Do not rush the cooling process. The slow cool creates the crisp shell and soft marshmallow center.

Always add the cream and fruit right before serving to keep the shell crisp.