If you’re looking for a show-stopping Christmas dessert that’s as fun as it is delicious, the Christmas Grinch Pavlova is the perfect choice. With its fluffy meringue base, festive swirls of green, and a topping of cream, raspberries and chocolate, it’s a dessert that captures the playful spirit of the season.
The trick to getting that magical marbled effect is to swirl the food colouring gently through the meringue. By moving slowly and lightly, you create a mix of white and green, leaving a beautiful contrast on the outside and a cheeky Grinch-green centre.
This pavlova isn’t just eye-catching; it’s wonderfully versatile too. You can play around with flavours by swapping in different extracts, or change up the toppings with seasonal fruits and favourite chocolates to suit your family’s tastes.
Whether it’s served as the centrepiece at Christmas lunch or a sweet surprise for a festive gathering, this dessert is guaranteed to bring joy to both kids and adults. Simple to make, striking to look at, and full of holiday cheer, it’s a Grinch treat that will steal the show without stealing Christmas.
The Christmas Grinch Pavlova
3
servings20
minutes1
hour250
kcal1
hour20
minutesGet your green this Christmas with this pretty green swirl pavlova – inspired by The Christmas Grinch!
Keep the screen of your device on
Ingredients
8 egg whites
500 g caster sugar
4 tsp cornflour
2 tsp white wine vinegar (or red wine vinegar)
½ tsp vanilla extract
½ tsp green food colouring
200 ml thickened cream, whipped
1 cup (125 g) fresh raspberries
½ (40 g) Flake chocolate bar, crumbled
Directions
- Preheat oven to 180°C (fan-forced).
- Line an oven tray with baking paper.
- Beat egg whites with an electric mixer until soft peaks form.
- Add caster sugar gradually, 1 tablespoon at a time, beating well after each addition.
- Continue beating for 1–2 minutes until glossy and stiff peaks form.
- Fold cornflour, vinegar, and vanilla through gently with a metal spoon.
- Add green food colouring and gently swirl with a spoon to create a marbled effect.
- Spoon meringue mixture onto prepared tray, shaping into a circle about 20 cm wide.
- Reduce oven temperature to 120°C and bake for 55–60 minutes.
- Turn oven off, leave the door slightly ajar, and allow pavlova to cool completely inside the oven.
- Top with whipped cream, raspberries, and crumbled chocolate before serving.
Notes
- Swirl colouring lightly to keep a white-and-green marbled effect.
- Cool completely in the oven to prevent cracking.
- Use strawberries instead of raspberries if preferred.
- Store pavlova base in an airtight container for up to 2 days.
- Assemble with toppings just before serving.
Have your say!