Christmas Pavlova Tree Recipe

If you’re searching for a show-stopping holiday dessert that’s as fun to make as it is delicious, then this Christmas Pavlova Tree Recipe is exactly what you need! I absolutely love how this recipe transforms the classic pavlova—a delicate meringue with a soft marshmallow center—into a festive tree that will wow your family and guests. Trust me, once you try this, it’ll become your go-to Christmas centerpiece dessert that everyone raves about every single year.

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Ingredients You’ll Need

These ingredients come together beautifully to create that iconic pavlova texture and flavor. Using room-temperature egg whites helps you achieve that perfect meringue, and fresh berries add a festive pop of color and tartness.

• Egg whites: Room temperature whites whip up quicker and reach their full volume.
• Caster sugar: Also known as superfine sugar, it dissolves easily for a smooth meringue.
• Cornflour (cornstarch): It stabilizes the meringue and helps keep that marshmallowy center.
• White vinegar: Just a little to help with meringue stability and texture.
• Raspberries: Fresh or frozen work here; no need to thaw frozen ones for the coulis.
• Thickened/heavy cream: For that rich, luscious whipped topping.
• Vanilla extract: A splash adds warmth and flavor depth to the cream.
• Bamboo skewers: To assemble your towering pavlova tree safely and easily.
• Strawberries: Both sliced rounds for “pillars” and diced for layering and decoration.
• Rosemary sprigs: To mimic the look of pine branches and add a lovely scent.
• Icing sugar (powdered sugar): For dusting and adding that snowy touch.

Variations

I love how adaptable this Christmas Pavlova Tree Recipe is. Whether you want to swap fruits, make it gluten-free (hint: pavlova already is!), or turn it into a vegan treat, there’s plenty of room to customize and make it your own festive tradition.

• Berry Swap: I often substitute raspberries with blueberries or blackberries depending on what’s in season; this keeps it fresh and vibrant.
• Dairy-Free Version: Try whipped coconut cream instead of thickened cream for a luscious non-dairy topping.
• Mini Pavlova Trees: If you don’t want to make a big tower, mini versions on smaller skewers are perfect for individual servings and kids love building their own.
• Chocolate Drizzle: Adding a thin drizzle of melted dark chocolate on the layers gives a festive, indulgent twist that my family goes crazy for.

How to Make Christmas Pavlova Tree Recipe

Step 1: Whip Your Meringue to Perfection

Start with room-temperature egg whites and whisk them in a perfectly clean, dry bowl until they form soft peaks. Patience here is key—gradually add the caster sugar one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form. Don’t rush this step! I discovered this trick after a few failed attempts: if you add the sugar too fast, the meringue won’t set properly.

Step 2: Shape and Bake Your Pavlova Tree Layers

Pipe or spoon the meringue into rounds of different sizes on lined baking trays to create your layers. The recipe calls for about three to four sizes, which you’ll stack to form the tree shape. Bake low and slow at around 120°C (250°F) for about an hour until it’s crisp on the outside but still soft inside. This slow baking helps develop that signature marshmallow-y texture. After baking, leave them in the turned-off oven to cool completely, which prevents cracks.

Step 3: Make the Raspberry Coulis and Whip the Cream

While the pavlova cools, blitz your raspberries with sugar for a fresh coulis that adds just the right amount of tartness. For the cream, whip it to soft peaks with vanilla and sugar—easy, and oh so good! I add vanilla because it elevates the whipped cream from good to unforgettable in this dessert.

Step 4: Assemble Your Pavlova Christmas Tree

This is the most fun part! Skewer your largest meringue base and start layering with whipped cream, fresh diced strawberries, raspberries, and drizzle of coulis. Use the medium and smaller pavlova discs as you build upward, alternating fruit and cream layers. Don’t forget to tuck in sprigs of rosemary between layers—it looks just like pine branches and adds an amazing aroma. Top your masterpiece off with a strawberry “star” and dust everything lightly with icing sugar to mimic snow. When I first made this, building it felt like edible Christmas magic—my kids had a blast helping!

How to Serve Christmas Pavlova Tree Recipe

Garnishes

I like to pile on extra fresh berries like diced strawberries, plump raspberries, and blueberries around the base for color and that fresh bite. A final dusting of icing sugar always makes it feel extra festive, and rosemary sprigs tucked throughout not only look gorgeous but scent the air beautifully, especially right before serving.

Side Dishes

This dessert shines on its own, but if you want a little something extra on the side, I recommend a simple sparkling rosé or a lightly spiced mulled wine to complement the sweet tartness. For kids, homemade hot chocolate pairs beautifully without overpowering the pavlova’s delicate flavors.

Creative Ways to Present

For a party, I love setting the pavlova tree on a wooden board with scattered edible gold stars and festive sprigs around it. Sometimes, I create mini individual trees on tiny plates for personal servings—these are a big hit with guests and super fun to put together!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the pavlova in an airtight container at room temperature if you can—moisture can make the meringue soggy, so refrigeration is not ideal for long. The cream and fruit can be stored separately in the fridge for up to 24 hours and reassembled fresh before serving again.

Freezing

I don’t usually freeze the assembled Christmas Pavlova Tree because the textures don’t hold up well, but the meringue discs freeze beautifully wrapped airtight for up to a month. Just thaw them at room temp before assembling your tree for the holidays.

Reheating

Meringue doesn’t reheat well, so it’s best served fresh. If you want to warm the raspberries or coulis slightly, just microwave for 10 seconds and stir—but keep your pavlova creation cool for that crisp-chewy magic.

FAQs

Final Thoughts

I can’t tell you how special this Christmas Pavlova Tree Recipe has become in my holiday traditions. It’s not just a dessert; it’s an experience—fun to make, beautiful to look at, and utterly delicious to eat. If you want something that brings your family together with smiles and sticky fingers over cream and berries, this is that recipe. Give it a go and watch your Christmas celebrations become even sweeter!

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