Christmas Recipe: Pavlova Stack with Grilled Mango & Pineapple
Nothing says summer Christmas dessert quite like a classic pavlova — and this version takes it to the next level! Crisp meringue baked to perfection in the Big Green Egg, topped with clouds of whipped cream and char-grilled mango and pineapple for a smoky-sweet twist. Finished with passionfruit pulp and chopped pistachios, this stunning Christmas pavlova is the ultimate light, festive Christmas dessert recipe your holiday table needs!
Ingredients
Serves 8–10
Pavlova Meringue
- 150ml / 142g egg whites (from 4–5 large fridge-cold eggs)
- 1 cup caster sugar (superfine sugar)
- 1 Tbsp cornflour / cornstarch, sifted
- 1 tsp white vinegar
Whipped Cream
- 1 ½ cups thickened cream / heavy whipping cream
- ¼ cup caster sugar (superfine sugar)
- 1 tsp vanilla extract or essence
Grilled Fruit & Toppings
- 1–2 mangos, sliced thickly (skin left on for grilling)
- 5–6 fresh pineapple slices
- Passionfruit pulp (from 4–6 passionfruits)
- Chopped pistachios (for garnish)
Required Accessories
Step-by-Step Method (Big Green Egg)
Grill the Fruit
-
Light the Big Green Egg
Set up with the stainless steel grid. Bring the temperature to 170°C. -
Grill the mango and pineapple
Place slices directly onto the grid. Grill for 1–2 minutes per side until lightly charred and golden. -
Remove and set aside
Allow fruit to cool until ready to serve.
Prepare & Bake the Pavlova
-
Separate the eggs
While eggs are cold, separate whites from yolks. Measure 150ml (142g) egg whites and set aside to reach room temperature. -
Maintain temperature
Keep the Big Green Egg steady at 170°C. -
Make the meringue
Beat egg whites until soft peaks form. Gradually add sugar 1 Tbsp at a time, beating well. Continue for 3 minutes until thick, glossy, and no grit remains. Add cornflour and vinegar; beat briefly or fold in. -
Shape the pavlova
Use an upside-down springform pan base with baking paper secured by dabs of meringue. Spoon and shape into a 20cm round dome (approx 4–5cm high). -
Bake
Carefully place on the baking stone in the centre of the Big Green Egg (burp the dome first). Immediately reduce temperature to 115°C by closing the draft door to a matchstick opening. Bake for 1½ hours — do not open. -
Cool slowly
After baking, fully close the draft door (leave top vent slightly open). Leave pavlova inside the Big Green Egg to cool completely (several hours or overnight) to prevent cracking.
To Serve
-
Assemble
Carefully transfer pavlova to a serving platter. Whip cream with sugar and vanilla until soft peaks form, then spread over the pavlova. -
Top generously
Arrange grilled mango and pineapple slices, drizzle with passionfruit pulp, and sprinkle with chopped pistachios just before serving.
Why This Is the Perfect Christmas Dessert Recipe
- Classic Australian pavlova with a smoky twist from the Big Green Egg — ideal for summer Christmas celebrations
- Grilled tropical fruit adds festive colour and caramelised flavour
- Light, crisp meringue balanced with creamy topping and tangy passionfruit
- Stunning centrepiece that’s surprisingly straightforward to make
How to Serve This Christmas Pavlova
Serve slices with extra passionfruit on the side for that signature tangy-sweet burst. The contrast of cool cream, warm grilled fruit, and crisp-chewy meringue makes every bite pure holiday magic.
This grilled pavlova is the ultimate show-stopping Christmas dessert — easy, elegant, and perfectly suited to warm-weather festivities on the Big Green Egg. Tag us with your creations — we can’t wait to see your holiday tables! 🎄🍈✨
Expert Tips for the Perfect Pavlova Meringue on the Big Green Egg
Achieving a flawless pavlova meringue requires attention to detail, especially when baking in the Big Green Egg's controlled environment.
- Egg Whites: Use room-temperature whites from fridge-cold eggs for better volume. Measure precisely—150ml (about 142g from 4-5 large eggs).
- Sugar Ratio: Gradually add caster sugar (1 cup) one tablespoon at a time while beating to stiff, glossy peaks. This ensures stability and prevents weeping.
- Stabilisers: Fold in 1 Tbsp cornflour and 1 tsp white vinegar for that signature marshmallow interior and to minimise cracking.
- Baking Technique: Shape into a 20cm dome on baking paper. Bake at 115°C for 1½ hours after initial setup at 170°C, then cool slowly inside the closed Egg overnight.
- Big Green Egg Advantage: The ceramic design maintains steady low temperatures, reducing cracks compared to conventional ovens, plus you get extra flavour.
These tips will help you create a beautiful Christmas pavlova with grilled mango and pineapple that's crisp outside and pillowy inside.
Variations and Serving Ideas for Your Festive Pavlova Stack
Customise this Big Green Egg pavlova recipe for endless summer Christmas dessert ideas:
- Add kiwi fruit or berries for a classic Aussie touch.
- Try a pavlova wreath shape for visual impact.
- Incorporate coconut or chocolate swirls in the meringue.
- Create mini Meringue for a fun starter size.
This grilled version with mango, pineapple, whipped cream, passionfruit, and pistachios serves 8-10 and balances smoky, sweet, creamy, and tart flavours beautifully. It's light yet indulgent—the ideal end to a holiday barbecue.
Whether you're searching for the best Christmas pavlova recipe, Big Green Egg dessert ideas, or tropical fruit pavlova variations, this smoky grilled mango and pineapple stack is sure to impress. Make it ahead, assemble just before serving, and enjoy the compliments!
