Our family favourite: festive meringue cake, also known as Pavlova
At Pillows Hotels, it’s all about enjoyment. Not just for our guests, but also for our CEO, Loes Dingemans. During the holidays, warmth, attention, and tradition come together at her dining table. Because Christmas is all about giving, she’s happy to share her favorite Christmas dessert: a Pavlova that graces her table every year. Light, festive, and made with love.
“In our family, good food plays a central role. Around our table, we laugh, share, taste and celebrate. Sometimes big, sometimes small, but always with something made with love. Cooking and baking bring me joy, relaxation and a way of expressing love. Whether it’s a quick weekday meal, a long dinner with family and friends, or freshly baked bread on a Sunday morning, I prefer to make it all myself.
Some recipes become true family traditions. In our home, that’s undoubtedly the Pavlova. Or, as my four boys call it: our meringue cake. For years, it’s been the cake we serve when there’s something to celebrate. Birthdays, holidays, or simply because we feel like it. It make everyone happy.
It also happens to be the perfect dessert for the festive season: easy to make and always a showstopper. Just the way we like it. And with this recipe, you’ll easily bring joy to ten guests.”
Ingredients
For the meringue base
- Egg whites from 6 large eggs
- 300 g caster sugar
- A pinch of salt
- Zest of 1 lime (or another citrus fruit)
For the whipped cream
- 500 ml whipping cream
- 5 tablespoons icing sugar
- Seeds of 1 vanilla pod
For the topping
- 2 punnets of red fruit (such as strawberries, raspberries and blueberries)
- Pomegranate seeds for a festive touch
- A sprig of mint
- Extra icing sugar for dusting
Preparation
Preheat the oven to 150°C.
Beat the egg whites until stiff on medium speed.
Slowly add the sugar, along with the salt and lime zest.
Spoon the meringue onto a baking tray lined with parchment paper, shaping it into a circle at least 3 cm high.
Bake the Pavlova for 1 hour at 150°C.
After an hour, turn off the oven and let the Pavlova cool and dry completely inside the oven.
Top with whipped cream, pomegranate seeds, a sprig of mint and a light dusting of icing sugar.
Planning to serve the Pavlova in the evening? Bake it in the morning, so it has plenty of time to cool down gently and dry beautifully. In a bit of a hurry? Use ready-whipped cream or opt for a good-quality vanilla essence instead of a vanilla pod. If the centre collapsed slightly under the cream and fruit: don’t worry, it still looks just as lovely and tastes just as delicious. Enjoy!
Make the holidays extra special. Discover the festive packages for Christmas and New Year at Pillows and enjoy luxurious rooms and celebratory culinary dinners.
