Nothing says a Kiwi Christmas quite like a pavlova landing in the middle of the table. While the northern hemisphere is carving roasts by the fire, we're outside in the sun, and the dessert that ends the day is a crisp shell with a soft marshmallow centre, piled high with summer fruit.
The beauty of a Cowell's pavlova is that the hard part is already done. We've been crafting the base in Dunedin since 1973 with the same secret recipe, the same crisp shell and soft centre. All that's left for you is the fun bit: the topping. Here are ten ideas for this Christmas, from the classics to a few surprises.
1. Passionfruit and kiwifruit
The definitive Kiwi combination. Whip cream to soft peaks, spread generously, then spoon over the pulp of three or four passionfruit and layer with sliced kiwifruit. The tartness cuts the sweetness of the meringue perfectly.
2. Strawberries and cream
Simple, red and white, and always the first slice to disappear. Hull and halve fresh summer strawberries, pile them high, and dust with icing sugar just before serving.
3. The pohutukawa crown
A Christmas showstopper: strawberries, raspberries and pomegranate seeds scattered over cream like our Christmas tree in bloom. Finish with a few small mint leaves for the green.
4. Summer berry trio
Strawberries, blueberries and boysenberries, the berries that hit NZ shops right on cue in December. Toss them gently in a teaspoon of sugar first to draw out the juices.
5. Lemon curd and blueberries
Ripple good lemon curd through softly whipped cream before spreading, then scatter with blueberries. Sharp, bright, and lighter than it looks after a big Christmas lunch.
6. Mango and toasted coconut
Slice fresh mango into ribbons and finish with toasted coconut threads. A nod to the tropical end of a Kiwi summer holiday.
7. Chocolate and raspberry
Shave dark chocolate generously over cream and top with fresh raspberries. For extra indulgence, drizzle with a little melted chocolate and let it set in the fridge.
8. Salted caramel and banana
Spread cream, layer sliced banana, and drizzle with salted caramel sauce. One for the sweet tooths at the table.
9. Fresh cherries and dark chocolate
Christmas cherries are a Kiwi summer ritual. Pit and halve them, pile onto cream, and finish with dark chocolate shavings. Think of it as pavlova's answer to Black Forest.
10. Hokey pokey and boysenberry
Fold crushed hokey pokey or chopped chocolate through the cream itself, then top with boysenberries. Unapologetically local.
Topping tips for the big day
Top your pavlova as close to serving as you can so the shell stays crisp under the cream. Within an hour is ideal. Whip cream to soft peaks only; it should sit in soft folds rather than stand stiff. If you're travelling to Christmas lunch, transport the pavlova in its dome and the toppings separately, then assemble when you arrive.
Feeding a crowd?
For grazing tables and big gatherings, our Mini Pavlovas and Pavlova Bites let everyone build their own. Set out bowls of cream and toppings and let the table do the work.
Cowell's pavlovas and meringues are available at supermarkets across New Zealand. Find your nearest stockist here, and from all of us in Dunedin, meri Kirihimete.