Ingredients
For the Pavlova Meringue Base
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4 large egg whites, at room temperature
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1 tsp cream of tartar (stabilizer for meringue)
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1 cup (200 g) superfine sugar
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2 tsp molasses (unsulphured gingerbread flavor)
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½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp salt
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1 tsp vanilla extract
For the Gingerbread‑Spiced Whipped Cream
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1 ½ cups heavy whipping cream, cold
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2 Tbsp powdered sugar (or more to taste)
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½ tsp ground cinnamon
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Optional: 1 Tbsp molasses or maple syrup for depth
Festive Toppings & Garnishes
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Fresh fruit: pomegranate arils, sliced figs, fresh berries
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Cristalized ginger pieces or candied ginger slices
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A dusting of cinnamon, powdered sugar, or edible gold flakes
Instructions
A. Preheat & Prep
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Preheat oven to 275 °F (135 °C). Set rack in middle.
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Line baking sheet with parchment over a drawn 8″ circle; tape corners so parchment is flat.
B. Create Spiced Sugar
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In a sieve, whisk sugar with cinnamon, ginger, nutmeg, and salt. Set aside.
C. Whip meringue base
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In a meticulously clean bowl, whisk egg whites and cream of tartar until soft peaks.
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Gradually stream in sugar while whipping on medium-high speed.
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Once glossy, stiff peaks form and sugar dissolves, whip another 30 seconds.
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Gently fold in molasses and vanilla, scraping the bowl’s sides. Don’t deflate.
D. Shape & Bake
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Mound meringue inside circle ring, building a well in the center.
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Bake for 1 hour 15 minutes until top is dry and lightly colored.
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Turn off oven; crack the door and let pavlova cool inside for 2 hours or overnight.
E. Assemble with toppings
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Whip cream with sugar, cinnamon, and molasses until soft peaks.
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Spoon or pipe onto cooled meringue.
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Garnish with fruit, ginger, and dustings.