It’s that time of year when planning the Christmas menu begins. Around the country you hear the question, “Do you host Christmas Day?” For us, the answer is yes — otherwise we end up at my sister’s for Pot Noodle. I love her, but Christmas dinner deserves better than that.
One of my favourite parts of Christmas lunch is the dessert. I’m not fond of traditional Christmas pudding, so I don’t serve it to guests. Instead I usually offer a selection of desserts, and a show-stopping meringue-based option is often the star.
When everyone is stuffed but still wants something sweet, a light pavlova is ideal. For a festive twist try Prosecco cream, topped with miniature marzipan holly leaves and bright pomegranate seeds. For extra glamour, finish with a light dusting of edible gold glitter.
| Serves | 8-10 |
| Prep time | 20 minutes |
| Cook time | 2 hours, 25 minutes |
| Total time | 2 hours, 45 minutes |
| Meal type | Dessert |
| Misc | Serve Cold |
| Occasion | Birthday Party, Christmas |
INGREDIENTS
4 egg whites (left at room temperature for 15 minutes)
250 g caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
284 ml whipping cream
80 ml Prosecco
Pomegranate seeds to garnish
Natural marzipan (about the size of a plum; colour green if desired)
DIRECTIONS
| Pavlovas | |
| 1. | |
| Preheat the oven to 150°C. | |
| 2. | |
| In a very clean bowl, whisk the egg whites with an electric mixer. Start at medium speed and increase to high after about a minute. Whisk until stiff peaks form. | |
| 3. | |
| Gradually add the sugar, a teaspoon at a time, while whisking. Take at least 10 minutes so the sugar dissolves and the meringue remains glossy and fairly stiff. | |
| 4. | |
| Turn off the whisk and gently fold in the cornflour, vinegar and vanilla until evenly combined. | |
| 5. | |
| Transfer the meringue to large piping bags fitted with a star nozzle. Pipe circles from the centre outwards, building the edges slightly higher to form a shallow well. Make a mix of sizes — around 5 cm for adults and smaller for children. | |
| 6. | |
| Place the piped meringues on a lined baking tray, then immediately reduce the oven temperature to 120°C and put the tray in. | |
| 7. | |
| Bake for 18–25 minutes. Switch off the oven and leave the pavlovas inside until it has completely cooled; two hours or overnight works well. This helps them dry out without cracking. | |
| Prosecco Creme | |
| 8. | |
| Just before serving, whip the cream to stiff peaks. | |
| 9. | |
| Slowly pour in the Prosecco while whisking on medium speed until the mixture is combined and remains firm. | |
| 10. | |
| Pipe the Prosecco cream into the centre of each pavlova using a star nozzle for a pretty finish. | |
| 11. | |
| Top each pavlova with a small marzipan holly leaf and a few pomegranate seeds. Lightly dust with edible gold glitter if you like. | |
| 12. | |
| Serve immediately. Unfilled pavlovas can be stored in a dry, lightly covered container for 2–3 days. | |
This is my 100th recipe shared on Casa Costello, so it felt right to celebrate with a little fizz. I love sharing family favourites and trying new dishes — the kitchen really is the heart of our home. Thank you for following the journey; there are plenty more recipes to come.
Disclosure: I was asked by Sainsbury’s to suggest a recipe using Prosecco. I retained full editorial control over the recipe and how I used the remaining wine. I was provided with vouchers to cover ingredients for this recipe.