Printable Recipe
Santa Hat Pavlovas with Raspberry Filling
A festive Christmas pavlova with crisp meringue, raspberry filling, whipped cream and strawberries decorated to resemble Santa hats.
Prep time
30 min
Cook time
2 hrs 10 min
Total time
2 hrs 50 min
Yield
6
Ingredients
12
Steps
15
Filed under: raspberry, strawberry, lemon, eggs, stovetop, baked.
Source channel: Yummy Life
Key ingredients
MERINGUE, egg whites, approximately 3 egg whites, at room temperature, pinch salt, lemon juice, icing sugar.
Ingredients
- MERINGUE
- 100 g egg whites, approximately 3 egg whites, at room temperature
- 1 pinch salt
- 1 tsp lemon juice
- 170 g icing sugar
- RASPBERRY FILLING
- 100 g frozen raspberries
- 5 g cornflour
- TOPPING
- 150 g double cream
- Sugar, to taste
- Strawberries
- Confectionery sprinkles
- Icing sugar
Method
- Preheat the oven to 100°C (212°F).
- Line a baking tray with baking paper.
- Whisk the egg whites, salt and lemon juice until foamy.
- Gradually add the icing sugar while whisking.
- Whisk for 10–15 minutes, until stiff and glossy.
- Spoon or pipe six pavlova rounds onto the prepared tray.
- Bake for approximately 2 hours.
- Turn off the oven and leave the pavlovas inside for 10 minutes with the door slightly open.
- Cook the raspberries and cornflour over medium heat until thickened.
- Cover and leave the filling to cool completely.
- Whip the double cream with sugar to taste until firm.
- Spread raspberry filling over each pavlova.
- Pipe whipped cream over the filling.
- Top each pavlova with a strawberry to resemble a Santa hat.
- Decorate with sprinkles and dust with icing sugar.