If you’re looking for a show-stopping dessert that’s as delightful to make as it is to eat, you’re in for a treat with this Festive Raspberry Pavlova Tree Recipe. It takes the classic pavlova to a whole new festive level, stacking crisp, marshmallow-soft meringue layers into a gorgeous tree shape adorned with fresh raspberries, strawberries, and cream. Honestly, this recipe is my holiday secret—it never fails to wow guests and bring smiles all around. Stick around, and I’ll share everything you need to nail it every time!
Why You’ll Love This Recipe
- Festive and Eye-Catching: The towering tree shape makes it an instant holiday centerpiece that your friends and family will admire.
- Light Yet Satisfying: Meringue’s crisp exterior and marshmallow interior, paired with fresh cream and berries, makes it indulgent without feeling heavy.
- Make-Ahead Friendly: You can prepare the pavlova and raspberry coulis a day before, saving you stress on the big day.
- Kid-Friendly Assembly: Building the tree is so fun that the kids will want to jump in and help decorate!
Ingredients You’ll Need
Each ingredient works beautifully to create that delicate texture and flavor balance in this Festive Raspberry Pavlova Tree Recipe. When shopping, aim for fresh eggs at room temperature to get that perfect meringue consistency, and pick the freshest berries you can find to get the best flavor pop.
- Egg whites: Room temperature whites whip up better, yielding a fluffier meringue.
- Caster sugar: Superfine sugar dissolves more quickly—don’t skip on this for that smooth texture.
- Cornflour/cornstarch: Adds stability and that signature marshmallowy center to the meringue.
- White vinegar: Helps stabilize the meringue and adds a subtle tang.
- Raspberries: Fresh or frozen work—no need to thaw frozen ones.
- Thickened/heavy cream: For that perfectly whipped cream layer that’s rich without being too heavy.
- Vanilla extract: Adds a warm note to the cream.
- Bamboo skewer(s): You’ll need these to assemble the layers securely into a tree shape.
- Strawberries: Both sliced and diced for decoration and “pillars.”
- Rosemary sprigs: They mimic pine needles—adding a festive scent and look.
- Icing sugar/powdered sugar: For dusting like fresh snow on your tree.
- Additional fruits: Blueberries or any favorite berries for extra color and flavor.
Variations
One of the best things about the Festive Raspberry Pavlova Tree Recipe is how customizable it is! I love to mix up the fruit toppings depending on what’s in season or what flavors my family prefers. Feel free to play around and make it your own.
- Chocolate Drizzle: I once drizzled dark chocolate over the finished pavlova, and it added a lovely richness that the kids couldn’t get enough of.
- Dairy-Free Option: Use coconut cream instead of heavy cream—I’ve done this for friends with allergies, and it still builds beautifully.
- Berry Mix: Swap raspberries for mixed berries like blackberries, blueberries, or even pomegranate seeds for a jewel-toned twist.
- Herbal Accents: Experiment with thyme or mint sprigs for a fresh aroma instead of rosemary.
How to Make Festive Raspberry Pavlova Tree Recipe
Step 1: Whip Up the Perfect Meringue Base
Start with room temperature egg whites in a perfectly clean, dry bowl (any fat or dust can stop them whipping properly). I whip on medium speed, gradually adding in the caster sugar a spoonful at a time until glossy peaks form. Adding the vinegar and cornflour towards the end is a game-changer—it keeps the meringue stable with its soft marshmallowy center but crisp shell. Spread the mixture into a large circle on lined baking paper—aim for about 28cm or 11 inches. Patience here is key because you’ll bake it low and slow, around 60 minutes, until it’s crisp on the outside. Resist the urge to open the oven early; this keeps your meringue from cracking.
Step 2: Prepare the Raspberry Coulis and Whip the Cream
While the meringue bakes and cools, blitz your fresh or frozen raspberries with 2 tablespoons of caster sugar to make a vibrant coulis—this adds tartness and color. Then whip your thickened cream with vanilla extract and a tablespoon of sugar until soft peaks form. I love how the vanilla lifts the cream’s flavor without overpowering the fruit.
Step 3: Assemble Your Festive Raspberry Pavlova Tree
This is my favorite part—stacking layers of meringue rounds with generous dollops of cream, ribbons of raspberry coulis, and sprinklings of diced strawberries right on top. Use a sturdy bamboo skewer to secure each layer much like a Christmas tree trunk—it makes the assembly stable and elegant. Scatter whole raspberries, strawberry “pillars,” and rosemary sprigs between layers to build that festive look. A dusting of icing sugar finishes the snowy tree off beautifully. Don’t forget to top it off with a star—edible or decorative—for that perfect holiday cheer!
Pro Tips for Making Festive Raspberry Pavlova Tree Recipe
- Room Temperature Eggs: They whip up into bigger volume and more stable peaks; cold whites surprise many by not whipping well.
- Slow Sugar Incorporation: Adding sugar gradually lets it dissolve fully—this helps avoid a grainy meringue.
- Low and Slow Baking: Be patient with your oven; too hot and your pavlova cracks, too quick and it won’t be marshmallow-soft in the center.
- Scaffold Your Tree Carefully: Using bamboo skewers is key to keep the layers from wobbling or sliding—don’t skip this step!
How to Serve Festive Raspberry Pavlova Tree Recipe
Garnishes
I stick with the classic combo—I love the contrast of vibrant red strawberries and raspberries studded with dark green rosemary sprigs. Sometimes, I toss in a few blueberries to add a pop of color and a little more tang. A light dust of icing sugar over the top gives that magical snow-kissed effect I’ve come to adore.
Side Dishes
This pavlova tree pairs beautifully with a crisp glass of sparkling wine or a fruity dessert wine, especially at holiday parties. On the side, I sometimes serve light citrus sorbet or a bowl of extra fresh berries for guests to add if they want more freshness.
Creative Ways to Present
Once, I turned this pavlova tree into a “Winter Wonderland” by placing it on a mirrored base surrounded by edible silver leaf and sugar snowflakes. For casual get-togethers, I keep it simple on a rustic wooden board with scattered berries and rosemary sprigs around the plate, which has become a conversation starter every time!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which is rare in my house!—store them loosely covered in the fridge to keep the cream fresh. Keep in mind the meringue will soften over time as it absorbs moisture, so it’s best enjoyed the same day when possible.
Freezing
I don’t recommend freezing the assembled pavlova tree since the texture changes, but you can freeze the meringue discs separately. Just wrap them tightly in plastic wrap and freeze for up to a month—thaw them at room temperature before assembling your dessert.
Reheating
Pavlova is best served chilled, so reheating isn’t necessary. If the meringue has lost some of its crispness, consuming it soon after assembly is your best bet to enjoy that perfect texture contrast.
FAQs
-
Can I make the meringue base ahead of time?
Absolutely! You can bake the meringue discs up to a day ahead and keep them stored in an airtight container at room temperature. Just add the cream and fruit the day you plan to serve for the best freshness.
-
Why is my pavlova cracked?
Cracks often happen from temperature shock or opening the oven too early. To prevent this, bake your meringue low and slow, and leave the oven door slightly ajar as it cools to avoid rapid temperature changes.
-
Can I use other fruits besides raspberries and strawberries?
Definitely! Feel free to get creative with blueberries, blackberries, pomegranate seeds, or even kiwi for a twist. Just choose fruits that complement the delicate sweetness of the meringue and cream.
-
How do I make sure the meringue is marshmallowy inside?
The cornflour and vinegar combo is what creates that perfect soft center. Baking at a low temperature for a longer time also helps maintain that lovely marshmallow texture inside while keeping the outside crisp.
Final Thoughts
I absolutely love how this Festive Raspberry Pavlova Tree Recipe brings a sense of magic and celebration to the table. It combines my favorite holiday flavors with a playful, impressive presentation that’s easier to pull off than you might think. If you’re looking for a dessert that’s guaranteed to impress your guests without causing you added stress, I can’t recommend this enough. Give it a go—you’ll be so proud (and your family will go crazy for it!).
Print
Festive Raspberry Pavlova Tree Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Description
Create a stunning and festive Pavlova Christmas Tree featuring a delicate meringue crust with marshmallowy insides, layered with whipped cream, fresh berries, and a raspberry coulis. This impressive dessert is both visually delightful and delicious, perfect for holiday celebrations and easy to make with some advance prep.
Ingredients
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
Whipped Cream
- 2 cups thickened/heavy cream
- 2 tsp vanilla extract
- 1 tbsp caster sugar
Assembly and Garnish
- 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, sticky taped 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 any other fruit you fancy
Instructions
- Prepare the Meringue: Whisk the egg whites at room temperature until stiff peaks form. Gradually add caster sugar while beating until thick, glossy and sugar is dissolved. Gently fold in cornflour and white vinegar to stabilize the meringue.
- Shape the Meringue Layers: Using a bamboo skewer as a guide, pipe or spoon the meringue mixture into circular layers on a baking tray lined with baking paper, building multiple tiers that will form the tree shape once stacked.
- Bake the Meringue: Bake the meringue layers at a low temperature for about 60 minutes until crisp on the outside with soft marshmallow interiors. Allow to cool completely on trays.
- Make Raspberry Coulis: In a saucepan, combine frozen or fresh raspberries and caster sugar. Heat gently until sugar dissolves and raspberries break down. Strain out seeds for a smooth coulis and allow to cool.
- Whip the Cream: In a chilled bowl, whip the thickened cream with vanilla extract and caster sugar to soft peaks. Keep chilled until assembly.
- Assemble the Pavlova Tree: Place the largest meringue layer on a serving plate. Brush or drizzle with raspberry coulis. Add a layer of whipped cream, scatter diced strawberries and raspberries, then top with the next meringue layer. Repeat layering until all tiers are stacked in a tree shape.
- Decorate: Insert the bamboo skewer through the center to stabilize the layers. Add strawberry rounds vertically along the skewer to create “strawberry pillars.” Scatter more diced fruit between layers. Adorn the top with the Christmas star topper. Garnish with sprigs of rosemary to mimic pine branches and dust with icing sugar for a snowy effect.
- Chill and Serve: Refrigerate the assembled pavlova tree until ready to serve, allowing flavors to meld and cream to firm slightly but still stay soft and airy.
Notes
- Watch the recipe video for a full visual guide and tips to build the pavlova tree successfully.
- The meringue and coulis are best made the day before to allow proper drying and flavor development.
- Let egg whites reach room temperature before whipping for best volume.
- Read through entire recipe and follow step photos carefully for stability and presentation.
- Get kids involved in assembling the festive tree as a fun holiday activity.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 28 g
- Sodium: 39 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 54 mg
