Blitzen’s Christmas Pavlova Dessert (Eggnog & Cherry)

Christmas Pavlova Dessert with whipped eggnog cream and cherry sauce dripping down the sides. More in the background.

 

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One of Santa’s reindeer is back and this year it’s a Christmas Pavlova Dessert with luscious eggnog cream and cherry sauce. Imagine biting into crunchy pavlova that’s gooey on the inside, topped with a dreamy creamy eggnog cream with warming spices and rum and then that pang of luxurious cherry sauce.

 

Because I expect you to make your own eggnog, you will have leftover egg whites. Those egg whites are perrrfect in a pavlova dessert like this! Even though it’s Christmas, we don’t want anything to go to waste.

 

Christmas Pavlova Dessert with cherry sauce and rosemary sprig on a cake stand.

 

My Cheesy Reindeer Eggnog Series:

 

Every year I share one eggnog recipe. And because eggnog is super Christmassy (unlike hot chocolate which can be consumed all year round), I wanted a cute Christmas name that could be re-used each year. And there it was, now I can at least have 9 eggnog recipes without changing my strategy.

 

2017: Dasher’s Creamy Eggnog < the base of all my eggnog recipes

2018: Vixen’s Eggnog Cookies with Creamy Maple Eggnog Frosting

2019: Blitzen’s Christmas Pavlova Dessert

2020: Got any ideas?

 

I’ve always got a ton of recipe ideas, but I’m also really interested in what you would like to see! Comment in the comment section down below.

 

Pouring cherry sauce on a Christmas Pavlova Dessert in the background, the foreground is without sauce.

 

Tips to Make a Pavlova Dessert

 

The pavlova in this dessert is exactly the same as in my Blackberry Lemon Curd Pavlova Nests, except that I don’t shape them like a nest. Because I’ve gone into detail about pavlova making both there and especially in my Summer Berry Pavlova, I will keep it a little shorter here. There are some tips to ensure a perfect pavlova each time and those are:

 

  • Use old, room temperature egg whites (30 minutes ish). This makes it easier to fluff!
  • Everything needs to be fat free. Clean your bowl, preferably one in metal or glass, and make sure you don’t get any yolk in the egg white…
  • Don’t rush the beating process – the slower you add in the sugar, the better it will incorporate.
  • Beat until glossy stiff peaks. This means you can hold your mixer and the meringue will reasonably hold its shape. If you tilt your bowl, the meringue will not slide out.
  • Bake in low temperature for a longer period of time. This makes it easier not to brown the meringue.
  • Cool the meringue in the oven. Just turn the oven off, crack the door open and let cool completely. About 4 hours, but overnight – or days – is fine too.
  • Do not refrigerate finished pavlova, it needs to be stored in a dry place or else they’ll sog.
  • Whenever you add liquid to your meringue (like the eggnog cream), it will start to sog and no longer crispy. If you can, wait with the assembly until right before dessert time!

 

Christmas Pavlova Dessert with eggnog whipped cream. More on a cake stand in the background.

 

Christmas Pavlova Dessert

 

Making this pavlova dessert isn’t difficult at all. These guidelines may make it seem harder than it is, but if you can remember these tips you will never make a failed pavlova meringue again!

 

Making the pavlova really is like 98% of the work when it comes to this dessert. Other than that it’s whipping cream and adding ingredients to a saucepan. But it takes time because the pavlova needs to cool before adding the toppings.

 

Pouring cherry sauce on a Christmas Pavlova Dessert with eggnog whipped cream.

 

So I would make the pavlova a day or two or three before needing the dessert. And then you can quickly whip it up when ready to be eaten. I love make ahead desserts! Scroll down to see a printable recipe for Blitzen’s Christmas Pavlova Dessert.

 

Three Christmas Pavlova Desserts with eggnog cream and cherry sauce, garnished with rosemary sprigs.

 

Did you like this Christmas Pavlova Dessert? Here’s More Christmas Dessert Ideas!

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

Christmas Pavlova Dessert with whipped eggnog cream and cherry sauce dripping down the sides.


Christmas Pavlova Dessert with whipped eggnog cream and cherry sauce dripping down the sides. More in the background.
Print Recipe
5 from 8 votes

Blitzen's Christmas Pavlova Dessert with Cherry and Eggnog

Course: Dessert
Cuisine: American, Other
Keyword: christmas, eggnog, pavlova, pavlova dessert
Servings: 12 desserts
Calories: 254kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Pavlova

  • 8 egg whites 360g / 12.7 oz
  • 2 tsp white wine vinegar or lemon juice
  • 1 tsp vanilla extract or vanilla bean sugar
  • 1 2/3 cup caster sugar 340g / 12 oz
  • 2 tsp cornstarch

Eggnog Cream

  • 2 cups heavy cream
  • 1 cup eggnog *

Cherry Sauce

  • 1 1/3 cup pitted cherries fresh or frozen, 300g
  • 1/3 cup sugar 70g
  • 1/3 cup water 80ml
  • 2 tsp lemon juice
  • 2 tsp cornstarch
  • 1/2 pomegranate optional

Instructions

Pavlova

  • Read the notes first: Take notice of the tips for making meringue in the notes below. Take out your eggs from the fridge and separate the egg whites from the yolks while the eggs are still cold. Let the egg whites rest at room temperature for 30 minutes.
  • Pre-heat oven to 400F (200C): But we'll reduce this to 210F (100C) immediately when we put the pavlova in. The higher initial temperature is to ensure a crispy topping to your pavlova.**. Add parchment to a baking tray.
  • Whip meringue: In a clean metal or glass bowl, whisk your egg whites on medium high speed. Add in the white wine vinegar (and vanilla extract if using). Mix sugar and cornstarch (and vanilla bean sugar if using) together before slowly adding it to the egg whites. Beat for 10-15 minutes. I needed about 14 minutes for it to become glossy and stiff peaks form (check if the meringue holds its shape when you turn your beater upside down).
  • Form the pavlova dessert: Pour the meringue into piping bags with a large round tip. If you don't have this you can also snip the tip off of a plastic bag, or even just form them with a knife or spoon. Form into chubby circles on the parchment lined baking tray, they will keep the shape you formed once baked.
  • REDUCE temperature to 210F (100C): Reduce the oven temperature to 210F (100C). Place the baking tray at the bottom rack of the oven and bake for around 80 minutes.*
  • Cool in the oven: Once you think they are done, crack the oven door open, turn off the heat and let it cool to room temperature inside the oven. It will take around 4 hours to overnight.

Cherry Sauce

  • Make the sauce: In a medium saucepan, bring cherries, sugar and water to a boil, and stir often over medium-high heat. In a small bowl, whisk together cornstarch and lemon juice. Whisk it into the boiling cherries. Reduce to a simmer, and let it simmer 15-20 minutes to thicken. Let the mixture cool. Remember that it will thicken more once cooled.

Assemble the Pavlova Dessert

  • Whip the cream: Add heavy cream and eggnog to a bowl and whip until stiff peaks.
  • Assemble: On one pavlova dessert; dollop a generous amount of eggnog whipped cream, ladle cherry sauce on top and sprinkle with some pomegranate arils. Dusting with powdered sugar makes it extra festive as well.

Notes

Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
 
* If your eggnog is on the leaner side (less fat), you need to use less eggnog because it will not whip as well. 1/2 cup eggnog to 2 cups heavy cream. My eggnog recipe is pretty rich and that is what I used.
 
** If you know your oven tend to be warmer than normal, you can pre-heat to 350F (180C) instead. 
 
TIPS FOR MAKING MERINGUE:
  • Use old, room temperature egg whites (30 minutes ish). This makes it easier to fluff!
  • Everything needs to be fat free. Clean your bowl, preferably one in metal or glass, and make sure you don’t get any yolk in the egg white…
  • Don’t rush the beating process – the slower you add in the sugar, the better it will incorporate.
  • Beat until glossy stiff peaks. This means you can hold your mixer and the meringue will reasonably hold its shape. If you tilt your bowl, the meringue will not slide out.
  • Bake in low temperature for a longer period of time. This makes it easier not to brown the meringue.
  • Cool the meringue in the oven. Just turn the oven off, crack the door open and let cool completely. About 4 hours, but overnight – or days – is fine too.
  • Do not refrigerate finished pavlova, it needs to be stored in a dry place.
  • Whenever you add liquid to your meringue (like the eggnog cream), it will start to sog and crispness will disappear in a short amount of time. If you can, wait with the assembly until right before dessert time!
 
Nutrition:
Calories: 254 | Fat: 9g | Saturated Fat: 5.6g | Protein: 3.8g |  Carbohydrate: 42.2g |  Fiber 0.5g |  Cholesterol: 40mg | Sodium: 42mg | Vitamin D: 10mcg | Calcium: 45mg | Iron: 0 mg | Potassium: 105mg
 
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.



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