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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.

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

  1. Preparation: Preheat your oven to 150°C / 300°F (130°C fan). Arrange oven shelves in the center and lowest positions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool Meringues: Turn off the oven and allow meringues to cool fully inside for at least 3 hours or overnight for sturdiness and dryness.
  9. Store Meringues: Keep cooled meringues in airtight containers in a cool, dry place until ready to assemble.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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

Find it online: https://zarameals.com/pavlova-christmas-tree-recipe/