Festive Pavlova with Boysenberry Ripple, Rosemary Cream and Summer berries
Elevate your pavlova game with this stunning Christmas pavlova recipe. Crisp on the outside, marshmallow-soft on the inside and rippled with vibrant boysenberry, this dessert is pure summer indulgence. Topped with fragrant rosemary-infused cream and a burst of fresh seasonal berries, it’s a stunning centrepiece for your festive table.
Prep time: 45 minutes | Cook time: 1 hour, 15 minutes | Serves: 8 to 10 | Recipe by Gretchen Lowe @gretchenlowe_
Pavlova
6 Otaika Valley Free Range Egg, whites
Pinch of salt
1½ cups caster sugar
3 teaspoons cornflour
1 teaspoon vinegar
1 teaspoon vanilla extract
Boysenberry Ripple and Rosemary Cream
1½ cups frozen boysenberries
1 large sprig rosemary
⅓ cup caster sugar
300ml cream
2 tablespoons icing sugar mixture
1 teaspoon vanilla extract
To Serve
Summer berries (I used strawberries and blueberries)
INGREDIENTS
Pavlova
Preheat oven to 150°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.
Whisk egg whites and salt until soft peaks form. Add sugar, ½ cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
Combine cornflour, vinegar and vanilla extract. Add to meringue and whisk until just combined.
Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C.
Bake for 1 hour to 1 hour and 15 minutes - the pavlova should be dry to touch. Turn off the oven and leave to cool completely.
Boysenberry Ripple and Rosemary Cream
Combine boysenberries, rosemary and sugar in a saucepan. Stir until sugar is dissolved then bring to a boil. Gently boil for 2 minutes.
Allow to cool completely. Remove rosemary sprig and transfer to a blender. Blend until smooth then strain through a sieve over a bowl and discard seeds. Set aside.
Beat cream, icing sugar and vanilla extract with an electric mixer until soft peaks form. Add cooled boysenberry and rosemary mixture. Gently fold twice only and don’t stir.
Assembly
Place pavlova on serving dish. Pile the pavlova high with boysenberry ripple and rosemary cream and loads of fresh berries just before serving. Add a fresh sprig of rosemary if you wish.
