Christmas pavlova with lemon curd, candied kumquats, and cape gooseberries

2 hours 30 mins cooking time
Pavlova is a popular dessert for special occasions and holidays. Our Christmas lemon pavlova looks the part and has all the right flavours for an irresistible Christmas dessert. Beat, whisk, and decorate to create this light and elegant dessert with lemon curd, candied kumquats, and berries. Go centre stage with this perfect finale to your Christmas meal or whenever you are in the mood for an exceptional dessert.
Christmas pavlova with lemon curd, candied kumquats, and cape gooseberries Christmas pavlova with lemon curd, candied kumquats, and cape gooseberries

Christmas pavlova with lemon curd, candied kumquats, and cape gooseberries

  • 1 hour preparation time
  • 2 hours 30 mins cooking time
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Pavlova is a popular dessert for special occasions and holidays. Our Christmas lemon pavlova looks the part and has all the right flavours for an irresistible Christmas dessert. Beat, whisk, and decorate to create this light and elegant dessert with lemon curd, candied kumquats, and berries. Go centre stage with this perfect finale to your Christmas meal or whenever you are in the mood for an exceptional dessert.
Pavlova is a popular dessert for special occasions and holidays. Our Christmas lemon pavlova looks the part and has all the right flavours for an irresistible Christmas dessert. Beat, whisk, and decorate to create this light and elegant dessert with lemon curd, candied kumquats, and berries. Go centre stage with this perfect finale to your Christmas meal or whenever you are in the mood for an exceptional dessert.

Method

Candied kumquats
1
Cut the kumquats into slices of ½ centimetres.
2
Place the slices in a small saucepan with caster sugar, water, and vanilla, and let it simmer for 10 minutes. Then let it cool to room temperature.
Meringue
1
Preheat the oven to ​100C/​80C fan/gas mark 1. 
TIP
Meringue can be difficult to make on a rainy day, because it absorbs the moisture in the air, making it soft and sticky. So, if possible, save this recipe for a dry day.
2
In a large mixing bowl, beat the egg whites with an electric hand mixer on medium speed until the egg whites resemble a fluffy cloud and stand up in stiff peaks. 
3
Add sugar one spoonful at a time and whisk for 3-4 seconds between each spoonful. 
TIP
It is important to add sugar slowly at this stage, as it helps prevent the meringue from weeping, which is when the meringue leaks small beads of moisture.
4
Add vinegar while whisking. Do not over-beat the mixture. It is ready when it is thick and glossy, and the sugar is completely dissolved. 
5
Draw a ​24cm-diameter circle on a piece of baking paper and place it on a baking tray with the paper drawing side down. 
6
Spread the meringue evenly inside the circle with a small spatula or a spoon, creating a crater by making the sides a little higher than the centre. For the pattern on the outside, take a small spatula or teaspoon and press lightly from the bottom and in one movement, make a vertical stripe up, leaving a small peak at the end. Repeat all the way around. 
7
Bake for two hours. Leave to cool in the oven for 3-4 hours or overnight. 
Lemon curd
1
In a small saucepan, whisk eggs, caster sugar, lemon zest, and lemon juice. Place over medium heat and whisk constantly until the mixture starts to thicken. This takes about 10 minutes. If the curd is not thickening, you might need to turn the heat up a little while still whisking constantly. 
2
Remove the saucepan from the heat. Whisk butter cubes into the curd, letting them melt from the heat. 
3
Pour the curd into a jar or bowl and cover with cling film so it touches the curd. This prevents skin from forming on top. Place in the refrigerator to cool down. The curd will continue to thicken as it cools. 
TIP
If you make too much or if you want to prepare ahead of time, you can refrigerate the lemon curd for up to 10 days.
Assembling
1
Loosen the meringue from the baking paper with a long, thin spatula and transfer it to a serving dish. 
2
Whisk cream until light and fluffy. 
3
Spread a layer of lemon curd on the meringue, spreading it evenly to the edges (save a little for decoration). 
4
Layer the whipped cream on the curd, spreading it evenly to the edges. Decorate the edges with the remaining curd, allowing it to decoratively run slightly down the sides. 
5
Place the candied kumquats and cape gooseberries on top of the whipped cream. Serve right away. 
TIP
Meringue is fragile and can easily break under the pressure of the cream and fruit. So, for the best result, wait until just before serving to finish decorating the Pavlova. This will also prevent it from going soggy under the toppings.

Everything about Christmas Pavlova

  • Kumquat looks like a miniature orange. It is a small citrus fruit with a sweet, edible peel and tart flesh. This means you can eat the entire fruit, giving you a delicious combination of sweet and sour flavours. You can also enjoy a one-of-a-kind texture as you get both the juicy, soft flesh and the thin easy-to-bite-through peel.

  • Kumquats have a sweet, aromatic peel, which contrasts beautifully with the tart, juicy flesh inside. Since you can eat the whole fruit, you get a burst of citrus flavours in one bite, with the sweetness from the peel balancing the tanginess of the flesh. You can expect a delightful mix of sweet, sour, and slightly bitter notes.

  • We love sweet, candied kumquats and juicy cherries, but you are the cook, and you can shake things up as you please. Put your mark on it and whip up the toppings you love the most. For the tangy, velvety touch, stick with the lemon curd, but use other berries or fresh fruit like peaches or apricots cut in slices. You can also use fresh orange and lemon fillets to add to the acidity of the dessert.

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