Description

Create a festive Pavlova Christmas Tree featuring delicate meringue layers with a crunchy crust and marshmallow-like interior, layered with fresh cream, vanilla, and vibrant berries including strawberries and raspberries. This elegant dessert is both visually stunning and delicious, perfect for holiday celebrations and can be prepared ahead for convenience.

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

Berry 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)

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, 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!

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Instructions

Prepare Meringue: Preheat your oven and start by whisking the room temperature egg whites until stiff peaks form. Gradually add caster sugar while continuing to whisk, then gently fold in the cornflour and white vinegar to stabilize the meringue. Shape the meringue into layers on a baking sheet.
Bake Meringue: Bake the meringue layers gently at a low temperature for about 60 minutes until crisp on the outside with marshmallow-like insides. Allow cooling completely before assembly.
Make Berry Coulis: Combine the raspberries and 2 tablespoons of caster sugar in a saucepan, heat gently to release juices and dissolve sugar, then cool to room temperature. No need to thaw frozen raspberries before this step.
Whip Cream: In a chilled bowl, whip the heavy cream, vanilla extract, and 1 tablespoon caster sugar until soft peaks form. Keep refrigerated until assembly.
Assemble Tree: Using the bamboo skewer (or two shorter skewers), layer the meringue pieces alternately with dollops of whipped cream and scatter diced strawberries and fresh raspberries in between each layer for stability and flavor.
Add Strawberry Pillars and Decoration: Attach the medium-sized strawberry round slices vertically to the skewer forming the trunk of the tree. Place the Christmas tree star topper at the top. Scatter the remaining diced fruit and small sprigs of rosemary around the base for a festive look.
Final Touch: Dust the assembled pavlova Christmas tree lightly with icing sugar for a snowy effect just before serving.

Notes

Recipe video available for step-by-step guidance.
The Pavlova’s delicate meringue and marshmallow texture make it the grandest Christmas dessert.
The pavlova and berry coulis can be prepared a day in advance to save time on the day of serving.
Get children involved in building the tree for a fun holiday activity.
To ensure success, read the full recipe carefully, study the step photos, and watch the process video.
No need to thaw frozen raspberries before using in coulis.

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