Celebrate the holiday season with our delightful Christmas Pavlova Cake! It's a perfect blend of light pavlova merengue, rich mascarpone whipped cream, and a refreshing touch of orange zest, all enhanced by a hint of Cointreau liquor. The velvety mascarpone filling, infused with orange zest, offers a delicious treat, and the addition of Cointreau brings a touch of sophistication. Crowned with a vibrant assortment of pomegranate arils, juicy raspberries, and sugared cranberries, the pavlova becomes a visual and culinary delight. Share the joy of the season with our Christmas Pavlova Cake, a centerpiece that embodies the spirit of the holidays, where every bite is a symphony of festive flavors. Merry Christmas!

Ingredients:

For the Christmas Pavlova

• 230 grams egg whites (about 7 egg whites)

• 1/4 tsp cream of tartar

• 1/8 tsp salt

• 310 grams caster sugar (I recommend this sugar for it’s quick absorption properties and creates a smoother surface of the pavlova crust)

• 1 tsp cornstarch

• 1 tsp lemon juice

Orange Cointreau Filling

• (237 ml) heavy cream, chilled (1 cup)

• Zest of 1 orange

• 4 oz mascarpone cheese

• 1 Tbsp Cointreau, (I like to add a little more for extra flavor but make sure the cream doesn’t become too liquid)

Bloody Cranberry & Pomegranate Sauce

• 270 ml fresh blood orange juice (1 1//2 cups) *water can be used as well but the additional citrus flavor will make a tastier difference)

• 250 grams sugar (1 1/4 cups)

• 6 oz cranberries

• Pomegranate arils of 1 pomegranate (save 1/3 cup of arils for the topping)

Procedure:

Begin by preheating the oven to 300 degrees and ready a half sheet pan, lining it with parchment paper. Sketch an 8-inch circle on the parchment and flip it over, ensuring the pencil side faces down on the pan.

Proceed to cleanse your mixing bowl and whisk by wiping them with vinegar or lemon juice to eliminate any residual oils. Introduce room temperature egg whites, cream of tartar, and salt to the mixing bowl. Engage the mixer at speed 4 on a 10-speed setting.

As soft peaks emerge, gradually incorporate sugar, one tablespoon at a time, at intervals of 30-60 seconds. Pause periodically to scrape the bowl's sides 4-5 times to guarantee thorough amalgamation. The failure to dissolve all sugar may lead to the mini lemon pavlovas weeping.

Continue the mixing process at speed 4 until stiff peaks materialize, usually taking 25-35 minutes. To ascertain stiff peaks, elevate the whisk attachment and inspect if the pavlova meringue maintains an upright stance. If not, prolong the mixing duration until stiff peaks are attained.

Integrate cornstarch and lemon juice, mixing for approximately 30 seconds. Employ a spoon to transfer the meringue onto the parchment within the delineated circle, ensuring it maintains a lofty profile. Delicately spread the meringue to fill the circle, creating elevated furrows around the periphery to facilitate upward expansion.

Shape the pavlova's top to be either flat or gently bowl-shaped. Position it in the oven and promptly decrease the temperature to 250 degrees. Allow it to bake for 90 minutes, subsequently turning off the oven and leaving the pavlova to rest inside for at least 6 hours or overnight.

Exercise caution not to open the oven during the baking process, as this could lead to the deflation of the pavlova. Keep the oven securely closed until the pavlova has thoroughly baked and cooled. While the pavlova can be prepared a day ahead and stored sans toppings in an airtight container, optimum freshness is retained within 1-2 days.

FOR THE ORANGE COINTREAU CREAM: Whip heavy cream until achieving medium-stiff peaks. Introduce orange zest, Cointreau liquor and mascarpone, blending for 30 seconds.

FOR THE BLOODY CRANBERRY POMEGRANATE SAUCE: Combine all sauce components in a medium pot. Bring to a simmer and cook for 10 minutes or until the berries readily break down when pressed with a spoon's back. Strain the sauce through a fine mesh strainer to eliminate pomegranate seeds and cranberry skins. Refrigerate for a minimum of two hours before pouring onto the pavlova.

ASSEMBLING THE WINTER PAVLOVA: Adorn the pavlova with orange cream, cranberry pomegranate sauce, fresh pomegranate arils, sugared cranberries, Apply toppings immediately before serving or no more than an hour in advance to prevent the pavlova from dissolving due to increased moisture.