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.
More pavlova recipes:
- Salted caramel apple pavlova
- Lemon curd and blackberry jam pavlova
- Summer berry and vanilla custard pavlova
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
2019: Dancer's Christmas Pavlova Dessert*
2020 bonus: Cupid's Peppermint Eggnog Dalgona
* Update 2021: Ok, so I have been annoyed at myself for three years now for calling this Blitzen's Christmas Pavlova and not Dancer's Christmas Pavlova. After all, Anna Pavlova was a famous ballet dancer! I have now changed it, although the Pinterest pins are still for Blitzen, so if you get confused by the names, now you know why.
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.
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
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.
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 Dancer's Christmas Pavlova Dessert.
Did you like this Christmas Pavlova Dessert? Here's More Christmas Dessert Ideas!
- Blackberry Lemon Curd Pavlova Nest
- Chocolate Lava Cake with a Berry Sauce
- Easy Homemade Jello Recipe
- White Chocolate Mousse with Rose and Pistachio
- Red Currant and Lemon Curd Brûlèe Tart
- Soft Cake with Apricot and Rum Pastry Cream (Skilpaddekake)
- Pumpkin Créme Brûlèe
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.