How to Make a Show-Stopping Christmas Meringue Stack
This three tiered meringue desert is show stopping Christmas centre piece.
Do you like the look of the reusable Christmas cracker in the photo. You can buy them here from Blackwood Designs
When it comes to Christmas desserts, there’s always a sense of competition to create something that’s not just delicious, but also visually spectacular. Enter the three-tier pavlova, the show-stopping centerpiece that combines festive flair with irresistible flavours.
After a hearty Christmas meal, the last thing anyone wants is a heavy dessert. A pavlova is the perfect solution—it’s light, airy, and not overly rich. The balance of crispy meringue, fluffy cream, and fresh fruit keeps it refreshing yet satisfying. Plus, it’s gluten-free, making it a crowd-pleaser for guests with dietary restrictions.
Building a three-tier pavlova is like crafting your own edible masterpiece. The process of baking the meringue, whipping the cream, and layering everything together can be a fun family activity. Get the kids involved in decorating the layers with fruits and edible decorations—it’s a great way to make holiday memories.
Tips for Success
- Stable Meringue: Whisk your egg whites until stiff peaks form, and be sure to add sugar gradually for a glossy finish.
- Baking and Cooling: Bake at a low temperature to keep the meringue crisp on the outside and marshmallowy inside. Allow it to cool completely before assembling.
- Assembly Timing: Assemble the pavlova close to serving time to prevent the cream from softening the meringue layers.
Bring the Magic to Your Christmas Table
Whether you’re hosting a big family dinner or a cozy gathering of friends, a three-tier pavlova is a dessert that embodies the joy and indulgence of Christmas. It’s a dazzling centerpiece that tastes just as good as it looks.
So this year, step away from the predictable fruitcake or pudding and surprise your loved ones with a dessert that’s as magical as the holiday season itself. A three-tier pavlova is not just fun for Christmas—it’s unforgettable.
Here are four FAQs about meringue:
1. Why does my meringue collapse or weep?
Meringue can collapse or weep due to excess moisture or improper mixing. Overbeating or underbeating the egg whites, adding sugar too quickly, or baking in a humid environment can cause these issues. Ensuring stiff peaks and gradual sugar addition helps maintain stability.
2. What are the different types of meringue?
There are three main types of meringue:
- French Meringue: Made by whipping egg whites with sugar; it’s the simplest but least stable.
- Swiss Meringue: Egg whites and sugar are heated over a double boiler before whipping, resulting in a denser, more stable meringue.
- Italian Meringue: Made by whipping egg whites and then slowly adding hot sugar syrup, creating the most stable meringue.
3. How do I know when my meringue is properly whipped?
Properly whipped meringue has stiff, glossy peaks that hold their shape when the beaters are lifted. If the peaks droop or look grainy, it may be under- or over-whipped. For best results, stop as soon as stiff peaks form.
4. Can I use different toppings besides fruit?
Absolutely! While fresh fruit is a classic choice, there are endless topping possibilities:
- Chocolate Lovers: Add a drizzle of melted chocolate or ganache and sprinkle with grated chocolate.
- Nutty Delight: Top with caramelized nuts, almond slivers, or hazelnut praline.
- Festive Twist: Use sugared cranberries, edible gold leaf, or spiced whipped cream for a holiday vibe.
- Savory Variations: For an adventurous twist, try a savory pavlova with whipped goat cheese and roasted vegetables.
Get creative—the pavlova is a blank canvas for your imagination!
Are you after some more Christmas recipes? Try these.
The Christmas no Cream-Cheese cheesecake here
A Raspberry Flummery here
The Merry Meringue Stack
Ingredients
Meringues
- 6 egg whites
- 2 cups castor sugar
- 2 tsp vinegar (apple cider or malt)
- 2 tsp cornflour
Berry Cream
- 500 mls cream
- 2 tbsp jam (strawberry or raspberry)
Fresh fruit
- 1 punnet Strawberries or raspberries
Instructions
Making the Meringue Circles
- Preheat the oven to 140℃
- Line two baking trays with baking paper. You will need to draw three circles (one large circle on one tray and two smaller circles on the other) of graduating size.
- Separate the egg whites and place them into a clean mixing bowl. Beat on the slowest speed until they begin to whiten and then turn up to a medium speed. Beat until there are stiff peaks.
- Keep the speed on medium and gradually add the sugar. I like to pour a continuous steady, soft waterfall of sugar.
- Lastly add the vinegar and cornflour and beat until glossy.
- Spoon the meringue mixture onto your pre-drawn circles on the baking paper. You will want a good height of about 3cm. Use the back of a pudding spoon to get your desired shape.
- Place in the oven for 35 minutes and take out to cool. It will not matter if the meringue flattens as this best for layering.
Berry Cream Filling
- Once the meringues are cool prepare the cream.
- Depending on your berry fruit topping, choose a corresponding jam flavour. For example I have decorated with strawberries, so I have used strawberry jam.
- Pour the cream into a clean mixing bowl with the jam. Mix until the cream is combined and stiff.
Construction
- If you are using strawberries slice them flatly into fourths or fifths.
- Begin to layer the meringues. Place the largest circle onto your serving plate.
- Spoon a large measure of berry cream onto the large circle and use the back of a pudding spoon to smooth it to the edges. Layer on the fruit and repeat for the remaining layers.
- Place in a cool place until you are ready to serve.