Go Back

Peppermint White Chocolate Christmas Pavlova

Peppermint pavlova with white chocolate mousse filling, garnished with peppermint candy canes and dark chocolate drizzle
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Author Aroshaliny godfrey


Peppermint Pavlova

  • Egg whites - 150gm or egg whites from 6 large eggs approx.
  • Caster sugar or berry sugar - 300gm
  • Cream of tartar - 1/4 teaspoon or lemon juice - 1 teaspoon
  • Peppermint extract - 1/2 teaspoon add more for a stronger flavour
  • Red food colouring optional for the swirl

White Chocolate Mousse

  • Whipping or heavy Cream - 425gm or 15 ounces or 13/4 cup
  • White Chocolate - 250gm or 9 ounces


  • Candy cane - 1 crushed
  • Mini Marshmallows
  • Blackberries
  • Candy cane sprinkles
  • Dark chocolate - 50gm melted


Peppermint Pavlova

  1. Preheat the oven to 100 degrees celsius or 230F.
  2. On a large sheet of parchment, mark and draw circles of 9 inch, 8 inch and 5 inch in diameter. Place this sheet on a large baking sheet.
  3. In a large bowl, add the egg whites and the cream of tartar. Using a hand mixer or a stand mixer with whip attachment. Whip the egg whites on high speed until soft peaks are formed.
  4. Turn the speed to low - medium and gradually add the sugar, whip until stiff peaks are formed.
  5. Scrape down the sides of the bowl with a spatula.
  6. Add the peppermint extract and whip on low for about 30 seconds.
  7. Scoop out the meringue on the parchment with circles.
  8. Scoop the meringue for about 1-1.5 inch high. Swirl on top with the spatula or the back of a spoon.
  9. Using a tooth pick and some gel food colouring you draw some swirls around to give a peppermint swirl look.
  10. Place the baking sheet in the oven and bake for 1:30 hours.
  11. Try to not open the oven mid bake. Once its baked, let it cool down in the oven so it does not crack the pavlova.

White Chocolate Mousse

  1. In a large bowl, add the chocolate chunks or chips.
  2. Heat up the cream and remove it off the heat before it boils.
  3. Pour the cream over the chocolate, let it sit for 5-10 minutes.
  4. Mix the cream and melted chocolate until its completely melted.
  5. Cover with a cling wrap, chill 2 hours to overnight. I let it set overnight in the refrigerator.
  6. Using a hand mixer or a stand mixer with whip attachment.
  7. Whip on high speed until its stiff peaks are formed.
  8. Keep it chilled in the refrigerator until needed.

Assembly of the Pavlova

  1. Melt some dark chocolate and let it come to room temperature.
  2. On a cake stand or a cake board, place the bottom (the largest) layer.
  3. Add big dollops of white chocolate mousse on the pavlova and smoothen and swirl it using the back of a spoon or a spatula.
  4. Repeat this for the middle and the top layer of the pavlova.
  5. Garnish with few blackberries, crushed candy canes, mini marshmallows and candy cane sprinkles.
  6. Drizzle the pavlova with melted dark chocolate.
  7. The peppermint white chocolate Christmas Pavlova stays fresh for 4-5 days in an airtight container in the fridge.