Christmas Pavlova with Orange Mascarpone Cream and Mince Pie Crumble

Pavlova may not have been part of my Christmas table growing up in the UK, but living in Australia has changed that forever. Now, I can’t imagine a holiday season without one. Crisp on the outside, soft and marshmallowy in the middle, and endlessly versatile when it comes to fillings—it’s a true festive showstopper.

This version is my new favourite: a base of glossy meringue, topped with a luscious orange mascarpone cream, and finished with a crumble of spiced mince pies for that unmistakable Christmas flavour. It’s the perfect mix of old tradition and new, and I think it might just become one of yours too.

Ingredients

For the pavlova base

• 4 large egg whites

• Pinch of cream of tartar

• Pinch of fine salt

• 215g caster sugar

• 1 tsp vanilla bean paste

For the filling

• 250g mascarpone

• 150ml heavy cream, cold

• Zest of 1 orange

• 2 tbsp orange juice

• 2 tbsp icing sugar

To finish

• 2–3 mince pies, crumbled

Method

Make the Pavlova Base

1. Preheat the oven to 120°C (no fan). Once the meringue goes in, reduce the temperature immediately to 90°C.

2. In a clean bowl, whisk the egg whites with the cream of tartar and salt until just foamy.

3. Gradually add the sugar, one teaspoon at a time, whisking well after each addition until fully dissolved. Continue until you have a thick, glossy meringue that holds firm peaks.

4. Whisk in the vanilla bean paste.

5. Pipe the meringue into four round circles on a lined tray, making each one slightly smaller than the last so they can be stacked into a Christmas tree shape. I used a V-shaped piping nozzle for defined edges. For a fuss-free approach, simply spoon out four circles of decreasing size and smooth with the back of a spoon.

6. Bake for 1½–2 hours, until crisp on the outside. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly ajar.

Make the Filling

1. Whip the mascarpone and cold cream together until thick and fluffy.

2. Fold in the orange zest, juice, and icing sugar. Taste and adjust for sweetness.

Assemble

1. Place the largest pavlova circle on a serving plate, spread with the orange mascarpone cream, and top with the next size down. Continue layering to build a Christmas tree effect.

2. Finish with cream on top and a generous crumble of mince pies for festive texture and flavour.

Elliot’s Tips

• Patience is key—don’t rush the sugar into the egg whites, or you risk a grainy meringue.

• Keep your bowl and whisk spotlessly clean. Any trace of grease will stop your egg whites from whipping properly.

• You can dust the finished pavlova tree with icing sugar for a snow-dusted look, or decorate with sugared cranberries for sparkle.

• Pavlova bases can be baked a day ahead. Store in an airtight container until ready to fill and stack.