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Festive Pavlova Christmas Tree Recipe

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★★★★★

4.7 from 58 reviews

This festive Pavlova Christmas Tree is a stunning and delicious dessert centerpiece perfect for holiday celebrations. Layers of crisp meringue rounds are stacked with whipped cream, fresh strawberries, and raspberry coulis, then decorated with fresh berries and rosemary sprigs to resemble a Christmas tree. The combination of airy meringue, smooth cream, and tart fruit creates a delightful contrast in both texture and flavor.

Ingredients

Scale

Meringue

  • 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

Raspberry Coulis

  • 250g / 8oz frozen or fresh raspberries (no need to thaw)
  • 2 tbsp caster sugar (superfine white sugar)

Whipped Cream

  • 2 cups thickened/heavy cream
  • 2 tsp vanilla extract
  • 1 tbsp caster sugar (superfine white sugar)

Decoration and Assembly

  • 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, and other fruits for decoration

Instructions

  1. Preparation: Preheat the oven to 150°C / 300°F (130°C fan). Set the oven shelves in the centre and lowest racks for baking.
  2. Draw Circles: Trace various sized circles on two sheets of baking/parchment paper using a pen visible on the reverse. Use sizes as specified for two trays, then turn the paper over to bake on the unmarked side to prevent stains.
  3. Make Meringue: Beat egg whites in a stand mixer on high speed until soft peaks form (about 1.5 minutes). Gradually add caster sugar one tablespoon at a time, beating for about 90 seconds until sugar is dissolved.
  4. Beat Meringue: Continue beating for 6 minutes until the meringue is thick, glossy, and no sugar grains remain. Add sifted cornflour and vinegar, then beat for an additional 30 seconds until well combined.
  5. Test Meringue Stiffness: Flip the bowl upside down to ensure the meringue holds stiff peaks and does not fall out. If it does, continue beating.
  6. Pipe Pavlova Rounds: Fit a piping bag with a large star nozzle and pipe tight coils within the traced circles, leaving a 1.2cm border for a decorative edge. Pipe a second coil on top for thickness, then add decorative edges as desired.
  7. Bake: Place the first tray on the middle shelf and the second tray on the lower shelf in the oven. Immediately reduce the oven temperature to 120°C / 250°F (100°C fan) and bake for 1 hour.
  8. Cool Pavlovas: Turn off the oven and leave the pavlovas inside to cool for at least 3 hours or overnight, allowing them to dry out and become crisp.
  9. Store Pavlovas: Once cool, store pavlovas in airtight containers in a cool, dry place until assembly.
  10. Make Raspberry Coulis: Simmer raspberries and sugar over medium heat for 5 minutes, mashing the fruit. Puree with an immersion blender and cool completely before use.
  11. Whip Cream: Just before assembling, whip cream, vanilla extract, and sugar until stiff peaks form. Keep chilled until assembly.
  12. Assemble Tree – Layer 1: Place the largest meringue round on a serving platter, spread with a 1cm thick layer of cream. Position 4 strawberry rounds around the edge as pillars and scatter diced strawberries and drizzle raspberry coulis. Top with more cream to create a level surface and insert a skewer vertically in the center.
  13. Assemble Layers 2-7: Thread the next largest pavlova rounds gently onto the skewer, adding cream, strawberry pillars, diced strawberries, coulis, and smooth cream layers between each. Use fewer pillars on smaller layers and a second skewer if needed to support the height. Adjust with strawberries to keep the tree level.
  14. Add Star Topper: On the smallest top pavlova, place a final dollop of cream, a light drizzle of coulis, then add the star topper, a raspberry, and a rosemary sprig.
  15. Decorate Tree: Insert rosemary sprigs between layers and add raspberries around edges as needed for decoration and stability. Halve raspberries to fit tight spaces.
  16. Dust and Serve: Dust the entire tree with icing sugar and serve immediately. The top layers serve single portions, middle layers serve two each, and the bottom layers can be cut into portions serving 8-10 people.

Notes

  • Use egg whites at room temperature for better volume when whipping.
  • White vinegar stabilizes the meringue and helps maintain its structure.
  • No need to thaw frozen raspberries before making coulis.
  • The bamboo skewer supports the entire tree structure; two skewers can be joined if needed.
  • Beating on high speed ensures the meringue achieves proper stiffness and glossiness.
  • A large star-shaped piping nozzle creates the classic pavlova texture and decorative edges.
  • Cooling pavlovas inside the off oven dries them out and makes them sturdy yet crisp.
  • Whip cream just before assembly to retain maximum volume and stability.
  • Store pavlovas in a cool, dry place, not in the fridge to avoid moisture absorption.
  • The assembled Pavlova Christmas Tree is fragile; assemble close to serving time and handle gently.

Keywords: Pavlova, Christmas Tree, Meringue, Holiday Dessert, Raspberry Coulis, Whipped Cream, Festive, Pavlova Layers

Find it online: https://kitchenbyclara.com/festive-pavlova-christmas-tree-recipe/