Introduction

This festive Pavlova Christmas Tree is a stunning dessert centerpiece, perfect for holiday celebrations. Light, crisp meringue layers paired with whipped cream and fresh berries create a beautiful and delicious treat that will impress your guests.

Pavlova Christmas Tree Recipe - Recipe Image

Ingredients

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
250g (8oz) frozen or fresh raspberries (no need to thaw)
2 tbsp caster sugar (superfine white sugar)
2 cups thickened/heavy cream
2 tsp vanilla extract
1 tbsp caster sugar (superfine white sugar)
28cm (11″) bamboo skewer or 2 shorter skewers
10 medium strawberries, cut into 1.75cm (3/4″) rounds (“Strawberry Pillars”)
12 strawberries, diced into 1cm pieces
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
Extra diced strawberries, raspberries, blueberries, or other fruit for decoration

Instructions

Step 1: Preheat your oven to 150°C (300°F, 130°C fan). Position oven shelves in the centre and lowest racks.
Step 2: Trace circles on two sheets of baking paper as guides: Tray 1 with 15cm, 12cm, 6.5cm rounds; Tray 2 with 10cm, 8.5cm, 5cm, 4cm rounds. Turn papers over so you pipe on the unmarked side.
Step 3: Beat egg whites on high speed until soft peaks form (about 1 1/2 minutes). Gradually add sugar one tablespoon at a time, beating for 90 seconds more until thick and glossy with no grainy sugar feel.
Step 4: Sift cornflour over the meringue, add vinegar, and continue beating for 30 seconds. Test stiffness by flipping the bowl upside down; meringue should stay in place.
Step 5: Fit a piping bag with a large star nozzle (1.2cm diameter). Pipe tight coils inside each circle leaving a 1.2cm border for the decorative edge, except on the smallest rounds. Pipe a second coil on top for thickness, smooth the surface, and add decorative edges if desired.
Step 6: Place trays in the oven (Tray 1 in the middle, Tray 2 below). Immediately reduce oven temperature to 120°C (250°F, 100°C fan). Bake for 1 hour, ensuring bases are crisp and dry but not sticky.
Step 7: Turn oven off and leave pavlovas inside to cool completely for at least 3 hours or overnight for a sturdy, crisp finish.
Step 8: To make raspberry coulis, simmer raspberries and caster sugar for 5 minutes, mashing occasionally. Purée with a stick blender and cool fully.
Step 9: Whip cream with vanilla and caster sugar just before assembly until stiff peaks form. Keep refrigerated until ready.
Step 10: Build the tree starting with the largest pavlova round on a serving platter. Spread a 1 cm thick layer of cream and arrange four strawberry rounds (“pillars”) on the edge to support the next layer. Scatter diced strawberries in the center and drizzle with raspberry coulis. Cover with a thin cream layer and insert the skewer upright in the middle.
Step 11: Thread the next largest pavlova round onto the skewer by gently twisting it on. Repeat layering with cream, strawberry pillars, diced strawberries, coulis, and cream for stability.
Step 12: Continue layering through all pavlova rounds, using fewer strawberry pillars on smaller layers. Add extra skewers if needed for height. Adjust and level layers with strawberries as necessary.
Step 13: Top with the smallest pavlova, a dollop of cream, coulis drizzle, a raspberry, a rosemary sprig, and the star topper.
Step 14: Decorate the assembled tree with rosemary sprigs, raspberries placed between layers, and dust generously with icing sugar.
Step 15: Serve immediately. The top layers serve individual portions, middle layers serve two people each, and larger bottom layers can be cut to serve 8-10 guests.

Tips & Variations

Use superfine caster sugar for a smoother meringue texture and better dissolve.
If you don’t have a star piping nozzle, a plain round or any wide tip will also work for the base coils.
For extra flavor, you can swap some raspberries for blueberries or blackberries in the filling and decoration.
Make the raspberry coulis at least 2 hours ahead to let it cool properly, enhancing the flavors.
Leave the pavlovas in the turned-off oven overnight for the best crisp texture that holds well during assembly.

Storage

Store pavlova rounds in airtight containers in a cool, dry place until assembly, preferably the day before serving. The assembled Christmas tree should be served immediately as cream and fresh fruit can cause sogginess. If needed, refrigerate before serving but avoid long storage to keep the meringue crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova base in advance?

Yes, you can bake the pavlova rounds a day or two ahead and store them in an airtight container in a cool, dry spot. This also helps the meringue dry out fully for better stability.

What can I substitute for vanilla extract in the cream?

If you don’t have vanilla extract, you can use vanilla bean paste, or simply omit it. A small splash of almond or lemon extract could also add an interesting twist, but vanilla is classic and best for this dessert.

Pavlova Christmas Tree Recipe

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★★★★★

4.4 from 94 reviews

This festive Pavlova Christmas Tree is a stunning dessert centerpiece featuring multiple layers of delicate meringue rounds stacked into a tree shape, filled and decorated with whipped cream, fresh strawberries, raspberries, and a raspberry coulis. Finished with rosemary sprigs and a star topper, it’s perfect for holiday celebrations and impresses with its crisp exterior and soft, marshmallow-like interior paired with fresh fruit and cream.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 4 hours 30 minutes (including cooling time)
Yield: Serves 12–14 people 1x
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

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 Couli

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

Whipped Cream Filling

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, 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, or other fruits for garnish

Instructions

Preparation: Preheat your oven to 150°C / 300°F (130°C fan). Arrange oven shelves in the center and lowest positions.
Draw Circles: On two sheets of baking or parchment paper, trace circles of specific diameters for meringue bases using a pen that shows through the paper. Use the unmarked side facing up when baking to avoid stains.
Meringue Preparation: Beat the egg whites on high speed until soft peaks form (about 1 1/2 minutes). Gradually add caster sugar, one tablespoon at a time, continuing to beat for about 90 seconds.
Beat Meringue: Continue beating the mixture on high speed for an additional 6 minutes until it is thick, glossy, and sugar grains have dissolved completely.
Add Cornflour and Vinegar: Sift cornflour over the mixture and add vinegar. Beat for another 30 seconds at high speed. Test meringue stiffness by inverting the bowl; it should not fall.
Pipe Meringues: Using a piping bag fitted with a large star nozzle, pipe tight coils within the traced circles, leaving borders for decorative edges on larger rounds. Pipe a second coil on top to create thickness around 2cm, smoothing the surface and adding a decorative edge if desired.
Bake Meringues: Place baking trays in the oven with Tray 1 in the middle shelf and Tray 2 below. Immediately reduce oven temperature to 120°C/250°F (100°C fan). Bake for 1 hour until bases are crisp and dry. Handle carefully as meringues are fragile.
Cool Meringues: Turn off the oven and allow meringues to cool fully inside for at least 3 hours or overnight for sturdiness and dryness.
Store Meringues: Keep cooled meringues in airtight containers in a cool, dry place until ready to assemble.
Make Raspberry Coulis: In a saucepan, combine raspberries and sugar over medium heat. Simmer for 5 minutes while mashing the berries. Blend with a stick blender and cool before use. Straining is optional.
Whip Cream: Just before assembly, whip cream, vanilla, and sugar in a chilled bowl on high speed for 5 minutes until stiff peaks form. Keep refrigerated until assembly.
Assemble Base Layer: Place the largest meringue round on a serving platter. Spread a 1 cm thick layer of cream over it. Arrange 4 strawberry pillars evenly spaced on the cream to support the next layer and press gently. Scatter diced strawberries inside the ring and drizzle with raspberry coulis, especially near edges. Add a bit more cream to level the surface. Insert the skewer upright in the center.
Build Subsequent Layers: Thread the next largest meringue round onto the skewer by gently twisting it through. Repeat cream spreading, adding strawberry pillars, diced strawberries, and coulis. Continue layering this way through layers 3 to 7, adjusting the number of strawberry pillars for support as layers get smaller, and use strawberries to level the structure.
Top Layer and Decoration: Place the smallest meringue on top with a dollop of cream and a small coulis drizzle. Insert the star topper, a raspberry, and a rosemary sprig at the peak.
Final Decoration: Decorate the tree with rosemary sprigs and extra raspberries on the edges between layers for balance and aesthetics. Dust the entire tree lightly with icing sugar.
Serve Immediately: Serve the Pavlova Christmas Tree soon after decoration for best texture and presentation. The top layers serve single portions, the middle layers serve two each, and the bottom layers can be sliced to serve 8-10 people.

Notes

Use egg whites at room temperature for better meringue volume.
The vinegar stabilizes the meringue and helps achieve the perfect texture.
Frozen raspberries can be used directly without thawing for the coulis.
A bamboo skewer of about 28cm or two shorter skewers joined together are used to support the stacked meringue layers.
Start beating egg whites on a high speed in a stand mixer for best results.
Alternative piping techniques can be used but the star nozzle creates the classic Pavlova texture.
Be gentle when handling meringues, especially when placing layers and moving them.
Whip the cream just before building to retain maximum volume and structure.
Store meringues in airtight containers in a cool, dry area to keep crisp.

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