Introduction

This festive Pavlova Christmas Tree is a stunning and delicious centerpiece for your holiday table. Layers of crisp meringue rounds are filled with whipped cream, fresh strawberries, and raspberries, then stacked to resemble a beautiful tree. It’s a perfect treat that combines texture, flavor, and holiday cheer.

A tall, cone-shaped dessert made of six layers of white meringue discs stacked from large to small, resembling a Christmas tree. Each layer is generously topped with swirling white whipped cream and bright red raspberry sauce that drips down the sides. Fresh whole raspberries and small sprigs of green rosemary are placed between and on top of each layer, dusted lightly with white powdered sugar. The peak is decorated with a glittery pink star. The dessert sits on a round white plate with raspberries and rosemary sprigs scattered around its base, all set against a white marbled surface and a dark background with small warm yellow lights glowing softly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup egg whites (from 5-6 large eggs, at room temperature)
1 1/4 cups caster sugar (superfine white sugar)
2 1/2 tsp cornflour/cornstarch
1 1/4 tsp white vinegar
250g / 8oz frozen or fresh raspberries (no need to thaw)
2 tbsp caster sugar (superfine white sugar)
2 cups thickened/heavy cream
2 tsp vanilla extract
1 tbsp caster sugar (superfine white sugar)
28cm / 11″ bamboo skewer or 2 shorter skewers
10 medium strawberries, cut into 1.75cm / 3/4″ rounds (“Strawberry Pillars”)
12 strawberries, cut into 1cm dices (for scattering between layers)
Christmas tree star topper (edible or not, attached to a toothpick)
125g / 4oz raspberries
16 small sprigs of rosemary
2 tbsp icing sugar / powdered sugar (for dusting)
Additional diced strawberries, raspberries, blueberries, or other fruits as desired

Instructions

Step 1: Preheat oven to 150°C / 300°F (130°C fan). Place oven shelves in the centre and lowest racks.
Step 2: Prepare two sheets of parchment paper. Using a pen visible through the paper, trace circles of varying sizes as follows:
- Tray 1: 15cm, 12cm, 6.5cm diameter rounds
- Tray 2: 10cm, 8.5cm, 5cm, 4cm diameter rounds
Turn paper over and bake on unmarked side to avoid stain.
Step 3: For the meringue, beat egg whites on high speed until soft peaks form (about 1.5 minutes). Gradually add caster sugar, 1 tablespoon at a time, while continuing to beat for about 90 seconds.
Step 4: Continue beating for 6 minutes until mixture is thick, glossy, and sugar is fully dissolved. Test by rubbing a bit between fingers—no graininess should remain.
Step 5: Sift cornflour over meringue, add vinegar, and beat for another 30 seconds until well combined and stiff peaks hold.
Step 6: Fit a large star piping nozzle to a piping bag and fill with meringue. Pipe tight coils inside the traced circles, leaving a 1.2cm border for decorative edges except on smallest rounds. Pipe a second coil on top to build thickness, smooth the surface, and add decorative edges if desired.
Step 7: Place the two trays in the oven, one on the middle rack, the other below. Immediately reduce oven temperature to 120°C / 250°F (100°C fan) and bake for 1 hour. Check that bases are crisp and dry, then turn off oven and leave pavlovas to cool inside for at least 3 hours or overnight.
Step 8: For the raspberry coulis, combine raspberries and 2 tbsp caster sugar in a saucepan over medium heat. Simmer for 5 minutes, mashing the fruit, then puree. Cool completely before using.
Step 9: Just before assembling, whip the cream with vanilla extract and 1 tbsp caster sugar to stiff peaks. Keep refrigerated until ready to use.
Step 10: To assemble, place the largest meringue round on a serving platter. Spread a 1cm thick layer of cream to the edges. Arrange 4 strawberry pillars around the edge, pressing gently so they stick. Scatter diced strawberries in the center and drizzle raspberry coulis. Add another thin layer of cream to cover the fruit.
Step 11: Insert a bamboo skewer into the center of the base layer, pointy end up. Thread the next largest pavlova round onto the skewer by gently spinning it through the centre. Repeat the cream, strawberry pillar, diced fruit, and coulis layering for each round, adjusting the number of strawberry pillars for smaller layers.
Step 12: Continue stacking all rounds until the smallest is on top. Finish with a dollop of cream, a drizzle of coulis, and place the star topper along with a raspberry and rosemary sprig at the summit.
Step 13: Decorate the tree with rosemary sprigs and raspberries placed between the layers. Dust with icing sugar and serve immediately.

Tips & Variations

Use superfine (caster) sugar to ensure the meringue dissolves smoothly and achieves a glossy finish.
If you don’t have a star piping tip, use any large round nozzle or carefully pipe without a nozzle for a rustic look.
Fresh fruit can be swapped or added according to your preference; blueberries and kiwi make colorful additions.
For safer handling, consider using two skewers if the single bamboo skewer is not long enough to support the entire height.
Do not whip cream too far in advance, as it tends to deflate; whip just before assembling.

Storage

Store the cooled pavlova rounds separately in airtight containers in a cool, dry place for up to 3 days. Once assembled with cream and fruit, serve immediately as the pavlova will begin to soften. Leftover assembled pavlova can be refrigerated for a few hours but is best eaten fresh. Reheating is not recommended.

How to Serve

The image shows a tall, layered dessert made of white meringue and creamy yellow filling with bits of red fruit mixed in. There are at least four visible layers of white meringue, each separated by thick layers of creamy filling that has red fruit pieces inside. Red syrup drips down the sides, pooling slightly at the base. The dessert is topped with a few red berries and small green rosemary sprigs. The background is dark and blurry, with the dessert placed on a silver tray on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova rounds ahead of time?

Yes, you can bake and cool the pavlova rounds up to 3 days in advance. Store them in airtight containers in a cool, dry area until ready to assemble.

What can I use instead of a bamboo skewer?

If you don’t have bamboo skewers, you can use two shorter skewers taped together or a sturdy wooden dowel that fits your size requirements. Just ensure it is food safe and strong enough to hold the layers.