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5 from 1 vote
Pavlova Slab with Cranberry Chia Champagne Jam
Pavlova Slab with Cranberry Chia Champagne Jam
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins

I made this Festive AF Pavlova Slab with a recipe that I have been using for the past 20 years. It’s served with some coco whip and tart Cranberry Chia Champagne Jam.

Course: Dessert
Cuisine: Australian, Gluten Free
Servings: 6 People
Author: Rezel Kealoha
Pavlova Slab
  • 4 Egg Whites
  • Pinch Of Salt
  • 3/4 Cup Super Fine Sugar, Sifted with no lumps
  • 1 Teaspoon Cornflour, Sifted with no lumps
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Vanilla Essence
Cranberry Chia Champagne Jam
  • 1 Cup Fresh or Frozen Cranberries
  • 1 Cup Apple Cider
  • 1 Cinnamon Stick
  • 1/4 Cup Date Syrup
  • 2 Tablespoons Chia Seeds
  • 1/2 Cup Champagne
Coconut Whip
  • 1 Can Coconut Cream
  • 1 Tablespoon Vanilla Essence
  • 1 Tablespoon Sliced Fresh Cranberries
  • 1 Teaspoon Torn Fresh Taragon
Make the Pavlova
  1. Pre-Heat Oven to 170F.  This low temperature will keep the pavlovas nice and white.   Line a baking tray with parchment paper and set aside.

  2. Beat the egg whites with the salt until they are stiff enough to form peaks.  Start with the mixer slow and once it starts to get frothy increase to full speed.

  3. Turn the mixer to medium speed and add in the sugar a tablespoon at time.  Once you have added in all the sugar keep mixing for another minute or two.  Check that all the sugar has dissolved by stopping the mixer and grabbing some of the mixture and rub it in between your fingers.  If it's nice and smooth the sugar has blended in well.  If it still feels rough, keep mixing for a minute and checking until it's smooth.

  4. Take the bowl out of the mixer and add in the cornflour, vinegar and vanilla essence.  Using a spatula fold in the ingredients very slowly, until you see no traces if it.  It will probably take about 5 or 6 folds to mix it all in.

  5. Pile the mixture on a baking tray and spread it out into a rough square. 

  6. Bake for 1 hour and 30 minutes and then turn off the oven and leave overnight to cool and dry out.

Cranberry Chia Champagne Jam
  1. Place the cranberries, apple cider, a stick of cinnamon and date syrup in a sauce pan. Bring all of that to a boil on low medium heat until the cranberries start popping and breaking down. Once it looks all mushy turn off the heat and add in 2 tablespoons of chia seeds and 1/2 cup of champagne. Leave it to cool to room temperature and transfer to a jar and leave in the fridge until serving time.

Coconut Whip
  1. Place a can of coconut cream in the refrigerator the same time you are cooling down the Pavlova Slab overnight in the oven. The next day take it out and pour it into a bowl and add some vanilla essence. Whip it on high until it’s nice and pillowy. Put it in the fridge until you are ready to serve.

To Serve
  1. To serve it break off pieces of the Pavlova Slab and place it on a platter and slather it with some coconut whip and dot it with the Cranberry Chia Champagne Jam. Add some sliced fresh cranberries and for a little herbal note some fresh tarragon.