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
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
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
