Christmas Pavlova with Spiced Syrup

Prep time:

Cook time:

Serves: 6-8

This year we will be finishing our Christmas meal with this stunning pavlova. Enjoy all the flavours of Christmas with our festive version of this ubiquitous Aussie dessert.


Serve as small, individual pavlovas
The pavlova base and syrup can be make a day or two in advance (warm syrup through before serving)


  1. Preheat oven to 120°C. Line a large baking tray with non-stick baking paper.
  2. In a large clean, dry bowl, use an electric beater to beat the egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, mixed spice, lemon juice and vanilla essence and beat to combine.
  3. With a large metal spoon, place the meringue mixture in a roughly 20cm disc and then make a shallow well on the top using the back of the spoon.
  4. Bake for an hour or until the meringue is crisp and dry. Turn the oven off, leaving the meringue inside with the door closed, to cool completely. If making ahead, once cool, store in an airtight container.
  5. For syrup, combine all ingredients in a saucepan over low heat and stir gently until sugar is dissolved. Increase heat and cook for 8-10 minutes until syrup has reduced and is sticky.
  6. To serve, top with whipped cream, fruit and syrup. Extra syrup can be served in a jug.