When the holiday season begins to shimmer around us like freshly fallen snow, I can’t help but crave something sweet that embodies the festive spirit. Enter the Peppermint Pavlova with White Chocolate Whipped Cream—a dazzling dessert that captures both the joy of Christmas and the decadence of the holiday table. The moment I whiff that delightful combination of peppermint and chocolate, it feels like a warm hug on a chilly winter night.
This recipe is a delightful surprise; you might think creating a pavlova is a daunting task, but trust me—the light, airy meringue is surprisingly simple to make! With a smooth, luscious whipped cream topping and a sprinkle of crushed candy canes to finish, your guests will be enchanted with every bite. Whether you’re hosting a festive gathering or simply indulging in a sweet moment at home, this pavlova is bound to impress. Let’s dive into this delightful recipe that will transform your dessert game and keep your loved ones coming back for more!
Why is Peppermint Pavlova with White Chocolate Whipped Cream a Must-Try?
Irresistible, this pavlova combines festive flavors with a light, airy meringue that melts in your mouth.
Simple preparation, making this dessert perfect for any home cook, regardless of skill level.
Crowd-pleaser, the stunning presentation and delightful taste make it an instant favorite at any gathering.
Decadent twist, the white chocolate whipped cream elevates the dish, creating a rich and creamy topping.
Versatile dessert, perfect for holidays or as a delightful treat anytime you crave something special!
Peppermint Pavlova with White Chocolate Whipped Cream Ingredients
For the Meringue
- Egg whites – Six large egg whites are crucial for achieving that billowy, airy texture in your pavlova.
- Granulated sugar – A cup and a quarter ensures the meringue becomes glossy and perfectly sweet.
- Salt – Just half a teaspoon enhances the flavor and stabilizes the egg whites.
- Cornstarch – A half tablespoon helps create a soft, delicate interior in the meringue.
- White wine vinegar – One teaspoon is key for maintaining the meringue’s structure and stability.
- Peppermint extract – One teaspoon gives your pavlova that signature festive flavor.
- Red food coloring – Add 3-5 drops for a beautiful swirl that evokes holiday cheer.
For the Whipped Cream
- Hood Heavy Cream – Use two and a half cups total; this creates a rich, creamy topping that complements the meringue beautifully.
- White chocolate – Four ounces, chopped roughly, adds a touch of sweetness and luxury to the whipped cream.
For the Topping
- Crushed candy canes or peppermint candies – A quarter cup sprinkled on top provides a delightful crunch and enhances the peppermint flavor.
Armed with these ingredients, you’re set to create a stunning Peppermint Pavlova with White Chocolate Whipped Cream that will wow your guests!
How to Make Peppermint Pavlova with White Chocolate Whipped Cream
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Melt the Chocolate: Place the chopped white chocolate in a medium heat-proof bowl. Heat 1 ½ cups of Hood Heavy Cream in a double boiler or microwave until scalding (not boiling). Pour the hot cream over the chocolate and let sit for 3 minutes.
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Mix and Chill: Stir the chocolate mixture until fully melted. Place the bowl in the fridge to chill for at least 3 hours, ensuring it reaches the perfect creamy consistency.
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Prepare the Oven: Preheat your oven to 240°F. On a large sheet of parchment paper, draw a 9-inch diameter circle. Flip the parchment over and place it on a baking sheet to guide your meringue.
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Beat the Egg Whites: In a stand mixer or large bowl, beat the egg whites and salt until soft peaks form, about 2 minutes. Gradually add the sugar, continuing to beat until shiny and stiff—this should take around 6-8 minutes.
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Add Stabilizers and Flavor: With the mixer on low, gently incorporate the cornstarch, white wine vinegar, and peppermint extract, mixing just until combined.
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Shape the Meringue: Scoop the meringue mixture into a mound within the drawn circle on the parchment. Smooth the sides and top, then drop 3-5 drops of red food coloring on top, swirling gently with a knife or toothpick.
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Bake and Cool: Bake the meringue for 1 ½ hours. Once done, turn off the oven and prop the door open slightly. Let the pavlova cool in the oven for at least 2 hours—this ensures a perfect texture.
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Finish the Whipped Cream: In a bowl, combine the chilled cream and white chocolate mixture. Add the remaining Hood Heavy Cream, beating until soft peaks form. Keep it chilled until ready to use.
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Serve: When it’s time to serve, spoon the whipped cream over the pavlova, gently spreading it with a spatula. Sprinkle crushed candy canes on top, slice, and enjoy!
Optional: Garnish with a sprig of fresh mint for an elegant touch.
Exact quantities are listed in the recipe card below.
Peppermint Pavlova Variations
Explore these delightful twists to customize your pavlova experience!
- Dairy-Free: Substitute coconut cream for heavy cream and add a splash of coconut extract for a tropical take.
- Nutty Delight: Fold in crushed almonds or hazelnuts into the meringue for a delicious crunch.
- Chocolate Swirl: Mix in melted dark chocolate instead of white chocolate to create a rich, decadent flavor.
- Citrus Zest: Add the zest of one orange or lemon to the whipped cream for a bright and zesty contrast.
- Spicy Kick: Incorporate a pinch of cayenne pepper into the peppermint extract for an unexpected, spicy surprise.
- Boozy Boost: A tablespoon of crème de menthe can add an adult twist that’s perfect for festive gatherings.
- Fruit Topping: Instead of crushed candy canes, top with fresh raspberries or pomegranate seeds for a refreshing burst of flavor.
- Festive Finish: Delicately crown with edible flowers for an elegant touch that enhances visual appeal and taste.
Expert Tips for Peppermint Pavlova
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Perfect Meringue: Ensure your mixing bowl and beaters are clean and free from grease to achieve stiff peaks in your meringue.
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Chill Your Cream: For the best results, chill your Hood Heavy Cream and mixing bowl beforehand. This helps create a light and airy whipped cream topping.
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Gentle Mixing: When adding red food coloring, be gentle to avoid deflating the meringue. Swirl carefully to keep its structure intact.
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Cooling Time: Don’t rush the cooling process. Leaving the pavlova in the oven with the door cracked helps prevent cracks and achieves the desired texture.
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Make Ahead: The meringue can be made a day in advance. Just store it in an airtight container to keep it crisp until you’re ready to assemble your Peppermint Pavlova with White Chocolate Whipped Cream.
How to Store and Freeze Peppermint Pavlova with White Chocolate Whipped Cream
Room Temperature: Keep the meringue at room temperature for up to 1 day, uncovered on your serving platter to maintain its crispness. Avoid humidity, as it may make the pavlova soggy.
Fridge: Once assembled with whipped cream, store in the refrigerator for up to 3 hours for the best texture. After that, the meringue may start to soften due to moisture.
Freezer: Unassembled pavlova can be frozen for up to 1 month. Wrap the meringue tightly in plastic wrap and then place in an airtight container to prevent freezer burn.
Reheating: If needed, you can refresh the meringue by placing it in a low oven (around 200°F) for about 10 minutes. But it’s best enjoyed fresh!
What to Serve with Peppermint Pavlova with White Chocolate Whipped Cream?
Creating the perfect holiday meal goes beyond just the main attraction; it’s about crafting an inviting experience filled with delightful flavors and textures.
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Festive Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing, zesty contrast to the sweet pavlova. It’s a colorful celebration on your plate!
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Chocolate Fondue: Serve with an assortment of fruits and marshmallows for dipping. The rich chocolate pairs beautifully with the cool, minty meringue, creating a decadent treat.
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Spiced Mulled Wine: This warm, aromatic beverage envelops you in holiday cheer, making it a cozy accompaniment to your pavlova. The spices resonate beautifully with the peppermint tones.
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Gingerbread Cookies: Their soft, chewy texture and spiced flavor profile offer a wonderful contrast to the light meringue. They’re the essence of comfort during the holidays!
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Crushed Candy Cane Hot Chocolate: This drink brings out the peppermint in your pavlova while adding a playful touch. Top with whipped cream for a dreamy combination.
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Bourbon-Infused Eggnog: Creamy, rich, and festive, the flavors of nutmeg and vanilla enhance the pavlova’s elements while creating a classic holiday vibe.
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Candied Pecans: A crunchy snack that harmonizes with your pavlova’s sweetness and adds a delightful texture. They’re perfect for nibbling as you savor dessert.
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Mint Ice Cream: A refreshing scoop of mint ice cream will elevate your dessert experience, bringing an additional layer of coolness next to the creamy pavlova.
Make Ahead Options
These Peppermint Pavlova with White Chocolate Whipped Cream are a dream for busy home cooks looking to save time while still impressing guests! You can prepare the meringue up to 24 hours in advance, allowing it to cool completely before storing it in an airtight container at room temperature. Additionally, the white chocolate cream can be made up to 3 days ahead; simply combine the melted chocolate mixture with remaining heavy cream and refrigerate until ready to whip. To maintain the meringue’s delicate crispness, avoid refrigerating it after it’s baked. When it’s time to serve, just whip the chilled cream until soft peaks form, spoon it over the meringue, and finish with crushed candy canes for that lovely festive flair!
Peppermint Pavlova with White Chocolate Whipped Cream Recipe FAQs
How do I choose ripe and fresh ingredients for my pavlova?
Absolutely! For the best results, always use fresh, large egg whites at room temperature as they whip up better. If you’re using candy canes, look for ones that are fresh and vibrant, avoiding any that are broken or overly stale. Ensure your heavy cream has not reached its expiration date for optimal flavor and texture.
How should I store leftover pavlova?
If you have assembled your pavlova, I recommend storing it in the fridge for up to 3 hours. After this time, the meringue will start to absorb moisture and lose its crispness. Unassembled pavlova can be kept at room temperature for up to 1 day or in the freezer for about 1 month, wrapped tightly to avoid freezer burn.
Can I freeze meringue or the whipped cream?
Very much! To freeze the meringue, wrap it gently in plastic wrap and place it in an airtight container. It can last for up to 1 month. For the white chocolate whipped cream, it’s better to freeze it separately. Pour it into an airtight container, and it can stay frozen for about 2-3 months. Just thaw it in the fridge and re-whip before serving.
What should I do if my pavlova cracks during baking?
Don’t worry; it happens to the best of us! If your pavlova cracks, it’s usually due to either too high of an oven temperature or baking it for too long. To prevent this, ensure your oven is accurately calibrated, and always bake at the specified low temperature. Cracks can also be hidden by covering them with whipped cream and toppings, turning them into a charming feature!
Are there any dietary considerations for peppermint pavlova?
Definitely! This recipe contains egg whites, which may pose an allergy risk for some individuals. If you’re serving guests with dietary restrictions, consider using aquafaba (the liquid from canned chickpeas) as an egg white substitute—it can whip up just like egg whites. Also, be mindful of potential allergies to peppermint candies or creams in the toppings; you can always choose allergen-free candy options.
How do I achieve the perfect meringue for my pavlova?
To get that fabulous meringue—fluffy and perfect—start with clean, dry mixing equipment to ensure no grease interferes. Beat the egg whites until soft peaks form before gradually adding sugar, ensuring it fully dissolves. The secret is beating until the mixture becomes glossy and holds stiff peaks, which should take about 6-8 minutes. A touch of vinegar and cornstarch helps stabilize the mixture, giving you that lovely texture!
Irresistible Peppermint Pavlova with White Chocolate Whipped Cream
Ingredients
Equipment
Method
- Melt the Chocolate: Place the chopped white chocolate in a medium heat-proof bowl. Heat 1 ½ cups of Hood Heavy Cream in a double boiler or microwave until scalding (not boiling). Pour the hot cream over the chocolate and let sit for 3 minutes.
- Mix and Chill: Stir the chocolate mixture until fully melted. Place the bowl in the fridge to chill for at least 3 hours, ensuring it reaches the perfect creamy consistency.
- Prepare the Oven: Preheat your oven to 240°F. On a large sheet of parchment paper, draw a 9-inch diameter circle. Flip the parchment over and place it on a baking sheet to guide your meringue.
- Beat the Egg Whites: In a stand mixer or large bowl, beat the egg whites and salt until soft peaks form, about 2 minutes. Gradually add the sugar, continuing to beat until shiny and stiff—this should take around 6-8 minutes.
- Add Stabilizers and Flavor: With the mixer on low, gently incorporate the cornstarch, white wine vinegar, and peppermint extract, mixing just until combined.
- Shape the Meringue: Scoop the meringue mixture into a mound within the drawn circle on the parchment. Smooth the sides and top, then drop 3-5 drops of red food coloring on top, swirling gently with a knife or toothpick.
- Bake and Cool: Bake the meringue for 1 ½ hours. Once done, turn off the oven and prop the door open slightly. Let the pavlova cool in the oven for at least 2 hours—this ensures a perfect texture.
- Finish the Whipped Cream: In a bowl, combine the chilled cream and white chocolate mixture. Add the remaining Hood Heavy Cream, beating until soft peaks form. Keep it chilled until ready to use.
- Serve: When it’s time to serve, spoon the whipped cream over the pavlova, gently spreading it with a spatula. Sprinkle crushed candy canes on top, slice, and enjoy!