Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Holiday Pavlova Tree Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 58 reviews

  • Author: Diane
  • Total Time: 1 hour 30 minutes plus cooling time (at least 3 hours or overnight cooling)
  • Yield: 12 servings

Description

Celebrate the holidays with this stunning Holiday Pavlova Tree, a festive and elegant dessert featuring delicate layers of crispy meringue rounds stacked like a Christmas tree, filled and topped with whipped cream, fresh strawberries, raspberries, and a vibrant raspberry coulis. Perfect for gatherings, this show-stopping centerpiece combines light texture with sweet, fruity flavors and a hint of vanilla.

Ingredients

Meringue Base

  • 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

Fruit and Decoration

  • 250g / 8oz frozen or fresh raspberries (no need to thaw)
  • 2 tbsp caster sugar (superfine white sugar)
  • 10 medium strawberries, cut into 1.75cm (3/4") rounds (for ‘Strawberry Pillars’)
  • 12 strawberries cut into 1cm dices (for scattering between layers)
  • 125g / 4oz raspberries (for topping)
  • More strawberries (diced), raspberries, blueberries, and any other fruit you fancy
  • 16 small sprigs of rosemary (for garnish)
  • Christmas tree star topper (edible or not, sticky taped to a toothpick)
  • 2 tbsp icing sugar (powdered sugar, for dusting)

Whipped Cream

  • 2 cups thickened/heavy cream
  • 2 tsp vanilla extract
  • 1 tbsp caster sugar (superfine white sugar)

Tools

  • 28cm / 11" bamboo skewer (or 2 shorter skewers)
  • Baking/parchment paper
  • Piping bag with 1.2cm / 1/2" diameter star-shaped nozzle

Instructions

  1. Preparation: Preheat oven to 150°C (300°F), set oven shelves in center and lowest racks. Trace circles of various sizes on two sheets of baking paper on the unmarked side, ready for meringue piping.
  2. Make Meringue: Beat egg whites using a stand mixer at high speed (Speed 8) until soft peaks form (about 1.5 minutes). Gradually add caster sugar one tablespoon at a time while mixing for approximately 90 seconds. Continue beating for an additional 6 minutes until thick, glossy, and sugar fully dissolved. Sift cornflour over meringue, add vinegar, and beat for 30 seconds more. Test by flipping bowl—meringue should hold firmly.
  3. Pipe Pavlova Rounds: Fit a piping bag with star nozzle and fill with meringue. Pipe tight coils inside traced circles, leaving a border for decorative edges except on smallest rounds. Pipe a second coil atop the first for thickness, smooth the surface, and pipe decorative swirls around edges where applicable.
  4. Bake Meringue: Place trays in the oven (larger circles on middle rack, smaller on lower rack). Immediately reduce the oven temperature to 120°C (250°F). Bake for 1 hour until bases are dry and crisp. Turn off oven and let pavlovas cool inside for at least 3 hours or overnight to fully dry and set.
  5. Make Raspberry Coulis: In a saucepan over medium heat, simmer frozen or fresh raspberries with 2 tbsp caster sugar for 5 minutes, mashing occasionally. Blend with a stick blender until smooth, then cool completely.
  6. Whip Cream: Just before assembling, whip the cream, vanilla extract, and caster sugar in a chilled bowl at high speed for about 5 minutes until stiff peaks form. Keep refrigerated until use.
  7. Assemble Pavlova Tree: Place the largest pavlova round on a platter. Spread a 1cm thick layer of whipped cream evenly. Arrange 4 strawberry rounds upright around the edge (strawberry pillars) as supports for the next layer. Scatter diced strawberries and drizzle with raspberry coulis. Add a light layer of cream on top of the fruit for evenness. Insert a bamboo skewer vertically through the center.
  8. Stack Layers: Carefully thread the next largest pavlova round onto the skewer by twisting gently to avoid breakage. Repeat filling with whipped cream, scattering diced strawberries, raspberry coulis drizzle, and placing strawberry pillars. Repeat this layering and stacking process with all remaining pavlova rounds, ending with the smallest on top.
  9. Decorate: Arrange fresh raspberries, diced strawberries, blueberries, and rosemary sprigs around the assembled tree. Dust lightly with icing sugar and top with a Christmas tree star topper attached to a toothpick at the tree’s peak for a festive finish.
  10. Serve: Serve immediately or store the pavlova tree in an airtight container in a cool, dry place. For best texture, consume within 24 hours.

Notes

  • Egg whites should be at room temperature for easier whipping and better volume.
  • White vinegar helps stabilize the meringue and create a crisp exterior.
  • Frozen raspberries can be used directly without thawing when making coulis.
  • If you do not have a large bamboo skewer, use two shorter skewers stacked carefully.
  • Be careful not to overwhip cream in advance as it can deflate when refrigerated.
  • The meringue rounds are fragile until fully dried in the oven; handle with care when assembling.
  • Leaving the pavlovas to dry overnight in the switched-off oven ensures a crisp, sturdy texture.
  • Use superfine caster sugar for the smoothest meringue texture.
  • Store the assembled pavlova tree in a cool, dry place to preserve texture and freshness.
  • The decorative edges on meringue rounds add a beautiful finishing touch but are optional.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://eatwithdiane.com/holiday-pavlova-tree-recipe/