1. Start by beating the egg whites until soft ribbons or cords start to form.
2. Then, slowly add the castor sugar, just one scoop at a time. Keep the mixer on low. This should take about 4 to 5 minutes.
3. Once smooth, use a spatula to fold in the sifted icing sugar.
4. Rub a little between your fingers; it should feel glossy and smooth, not gritty.
5. Fit a piping bag with a star-shaped tip (nozzle 867 if you have it).
6. Pipe a large swirl circle onto parchment paper, about the size of a dinner plate.
7. Use leftover meringue to pipe smaller stars or kisses.
8. Color some of the leftover meringue with a drop of crimson food coloring for pink meringues.
9. Bake everything at a low 85°C / 185°F for 2 hours.
10. Then turn off the heat and leave the meringues in the oven overnight to dry completely.
11. Whip the cream until stiff.
12. Whip the marshmallow frosting according to the instructions.
13. Add a little strawberry essence and a drop of pink or crimson coloring to the marshmallow mix.
14. Now, spoon both the whipped cream and the pink marshmallow into separate piping bags.
15. Place both bags inside a large Ziplock or piping bag, snip off the corner, and pipe around the top of your meringue. You’ll get a beautiful two-tone swirl.
16. Top with fresh berries, go heavy on the red ones for that holiday feel.
17. Add a few mint leaves and drizzle granadilla pulp over the top for a tart finish.
18. Finally, place your mini meringues on top and dust with icing sugar if you like.

Why Try This Christmas Pavlova

It’s light but satisfying, crispy on the outside, and marshmallow-soft inside. The contrast of tangy berries and sweet cream hits all the right notes. The meringue holds its shape beautifully, and the pink swirls give it that festive edge. This is a dessert that looks stunning on the table but is surprisingly easy to make.

Perfect for Christmas, New Year’s, or any celebration that calls for something sweet and unforgettable.