Green isle mixed berries in a coulis on cream and a pavalova with Christmas themed decorations

Products Used

Mixed Berries

Christmas berry pavlova

Who else loves a pavlova for Christmas dessert? Perfect your pavlova this Christmas with a crispy outside and fluffy, soft, marshmallow-like inside, smothered with fresh cream and a Green Mixed Berry coulis. This desert can be made well ahead and just before serving, assemble with whipped cream and berry coulis.


6 egg whites

330 grams caster sugar

1 tablespoon white wine vinegar

1 tablespoon cornflour

300 ml double cream

2 tablespoons icing sugar

For the berry coulis

250 grams Green Isle Frozen Mixed Berries

Juice of 1 lemon

1 teaspoon vanilla bean paste

50 grams white chocolate, shaved

A few mint leaves, for garnish


  1. Preheat the oven to 160 C / 140 C fan. Line a large tray with baking paper and draw a 20 cm circle on the paper.
  2. Whisk the egg whites and sugar in a bowl for 15 minutes or until thick and glossy and the sugar has dissolved - you can check this by rubbing some of the meringue mixture between your fingers and checking for sugar crystals.
  3. Add the cornflour and vinegar and whisk until combined. Now, spoon the mixture into the centre of your circle template, smoothing the sides as you go so you are left with a flat sided circle.
  4. To make the crown, use a small palette knife to drag the meringue from the bottom upwards into peaks, working around the meringue until you have a crown.
  5. Place the meringue into the oven and immediately reduce the oven temperature to 120 C / 100 C fan. Bake for roughly 1 hour or until the outside is crisp and dry. Turn off the oven and leave the meringue in the oven with the door ajar for at least six hours or until it has cooled completely - overnight is best if you can.
  6. For the coulis, place the Green Isle Frozen Mixed Berries, lemon juice and icing sugar into a saucepan and set over medium heat. Cook, stirring every so often, for about 10 minutes until the mixture is thick and the berries have broken down slightly. Leave to cool.
  7. Just before serving, whip the double cream with the icing sugar and vanilla bean paste until soft peaks form. Spoon the cream into the centre of the pavlova and top with some of the berry coulis, a few chocolate shavings and some mint leaves
  8. Serve to the table with any leftover coulis in a jug for pouring and enjoy!

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