There’s something magical about the contrast of a pavlova—a crisp shell with a marshmallow-like center, topped with layers of textures and flavors that each bring their own charm.
This Chestnut Pavlova recipe has become a staple for the holidays, bringing a warm, nutty twist to an already beloved dessert. The creamy chestnut purée, lightly sweet and earthy, pairs perfectly with the light-as-air meringue and fluffy whipped cream.
Topped with shaved chocolate or a drizzle of caramel, it’s a dessert that feels both comforting and luxurious. Chestnuts, often seen in festive treats around the world, add a cozy, seasonal touch here that feels just right for gatherings.
This dessert has been a favorite for its elegance yet surprising simplicity; it’s naturally gluten-free and just as easy to make in advance as it is to assemble.
Chestnut Pavlova might just be your new go-to for impressing friends and family while keeping it effortlessly sophisticated.
Why I Love This Recipe (And You Will Too):
- Festive Yet Simple: I love how this pavlova brings a touch of elegance without being complicated—ideal for holiday hosting or just treating yourself to a beautiful dessert.
- Texture Adventure: From crispy meringue to creamy chestnut purée and cloud-like whipped cream, each bite is a sensory treat that guests love.
- Make-Ahead Marvel: Whip up the meringue and chestnut cream in advance for a stress-free dessert that’s easy to pull together when you need it.
- Perfectly Balanced Sweetness: The earthy chestnut flavor adds depth without being too sweet, making it a dessert you’ll actually want to finish.
- Cozy Winter Vibes: This recipe has become a favorite because it just feels like winter. The chestnut flavor adds warmth, and it’s the perfect light, refreshing end to heavier holiday meals.
Chestnut Pavlova Recipe
Equipment
- Measuring mugs
- Mini Measuring Set
- Cotton pastry piping bag
- Parchment Paper
- Egg separator
- Baking Utensil Set
Ingredients
For the meringues
- 3 egg whites at room temperature
- 1 teaspoon white wine vinegar
- 1 cup caster sugar
- 1 teaspoon cornstarch Maizena
For the topping
- 2 cup chestnut cream puree de marrons
- ¼ cup Marron Glacés Pieces
- 2 cup double cream for whipped cream
Instructions
Make the Meringues
- Separate 3 egg whites from the yolks, one at a time.
- Mix 1 cup caster sugar, 1 teaspoon white wine vinegar, and 1 teaspoon cornstarch.
- Whisk egg whites until firm, then add half of the dry ingredients and whisk again.
- Add the rest of the dry ingredients and whisk until stiff peaks form.
Bake the Meringues
- Draw two circles on parchment paper using a small plate as a guide.
- Place the parchment on two baking tins and shape the meringues within the circles, using half the batter for each.
- Bake at 300°F (150°C) for 1 hour.
Prepare Whipped Cream
- Whip 2 cups of double cream until stiff.
- Transfer whipped cream into a piping bag, pushing it toward the nozzle by twisting the opposite end.
Assemble the Pavlova
- Place one meringue on a serving dish.
- Spread 2 cups of chestnut cream over the first meringue.
- Place the second meringue on top and pipe whipped cream over it.
- Decorate with ¼ cup of Marron Glacés pieces.
- Chill
- Let the pavlova rest in the fridge for at least 3 hours before serving. Enjoy!
