Celebrate the holiday season with this stunning Christmas Tree Pavlova! A light, airy meringue base is topped with fluffy whipped cream and adorned with fresh berries to resemble a beautiful Christmas tree. This elegant dessert is as delightful to look at as it is to eat, making it the perfect centerpiece for your festive table. It’s a showstopper that combines texture, sweetness, and vibrant flavors to bring joy to every bite.
Ingredients:
For the Pavlova Base:
- 6 extra-large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1 1/2 cups caster sugar
- 2 teaspoons corn flour
For the Topping:
- 600ml thickened cream
- 1 tablespoon icing sugar
- 2 x 125g punnets of fresh raspberries
- 250g fresh strawberries, sliced
Optional Decoration:
- Fresh mint leaves
- A dusting of icing sugar for a snowy effect
Instructions:
- Preheat and Prepare: Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper. Draw a large circle (about 25cm) and two smaller circles (15cm and 10cm) on the paper as a guide for stacking your pavlova layers.
- Make the Meringue: In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat on medium-high speed with an electric mixer until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating continuously until the mixture becomes thick, glossy, and holds stiff peaks. This may take 6-8 minutes. Sift in the corn flour and gently fold it into the meringue with a spatula until just combined.
- Shape and Bake the Meringue: Spoon the meringue onto the prepared baking paper, forming three distinct circles (large, medium, and small) as drawn earlier. Smooth the tops slightly to make them level. Bake the meringue layers in the oven for 1 hour and 15 minutes, or until crisp but still soft inside. Turn off the oven, leave the door slightly ajar, and allow the meringue to cool completely in the oven (this prevents cracking).
- Prepare the Whipped Cream: In a large bowl, whip the thickened cream and icing sugar until soft peaks form. Be careful not to overwhip.
- Assemble the Pavlova Tree: Place the largest meringue circle on a serving platter. Spread a layer of whipped cream evenly on top. Add the medium-sized meringue layer and spread more whipped cream. Finally, place the smallest meringue layer on top and spread the remaining whipped cream generously over the top and sides to create a snowy effect.
- Decorate: Arrange the raspberries and strawberry slices around the pavlova layers to resemble ornaments and garlands. For a festive touch, add fresh mint leaves and lightly dust the pavlova with icing sugar to mimic fresh snow.
- Serve and Enjoy: Serve immediately for a crisp texture or store in the fridge for up to 2 hours before serving.
Conclusion:
This Christmas Tree Pavlova is a visually stunning and irresistibly delicious dessert perfect for the holidays. The crisp meringue, soft whipped cream, and fresh berries come together to create a festive treat that’s light, flavorful, and ideal for any Christmas celebration. A dessert that looks as good as it tastes—guaranteed to impress your guests and make the season even sweeter!
Festive Christmas Tree Pavlova Delight
A festive pavlova shaped like a Christmas tree,with layers of meringue, whipped cream, and fresh berries for the perfectholiday centerpiece.
Ingredients
For the Pavlova Base:
- 6 extra-large egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1 1/2 cups caster sugar
- 2 teaspoons corn flour
For the Topping:
- 600 ml thickened cream
- 1 tablespoon icing sugar
- 2 x 125g punnets of fresh raspberries
- 250 g fresh strawberries sliced
Optional Decoration:
- Fresh mint leaves
- A dusting of icing sugar for a snowy effect
Instructions
- Preheat and Prepare: Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper. Draw a large circle (about 25cm) and two smaller circles (15cm and 10cm) on the paper as a guide for stacking your pavlova layers.
- Make the Meringue: In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat on medium-high speed with an electric mixer until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating continuously until the mixture becomes thick, glossy, and holds stiff peaks. This may take 6-8 minutes. Sift in the corn flour and gently fold it into the meringue with a spatula until just combined.
- Shape and Bake the Meringue: Spoon the meringue onto the prepared baking paper, forming three distinct circles (large, medium, and small) as drawn earlier. Smooth the tops slightly to make them level. Bake the meringue layers in the oven for 1 hour and 15 minutes, or until crisp but still soft inside. Turn off the oven, leave the door slightly ajar, and allow the meringue to cool completely in the oven (this prevents cracking).
- Prepare the Whipped Cream: In a large bowl, whip the thickened cream and icing sugar until soft peaks form. Be careful not to overwhip.
- Assemble the Pavlova Tree: Place the largest meringue circle on a serving platter. Spread a layer of whipped cream evenly on top. Add the medium-sized meringue layer and spread more whipped cream. Finally, place the smallest meringue layer on top and spread the remaining whipped cream generously over the top and sides to create a snowy effect.
- Decorate: Arrange the raspberries and strawberry slices around the pavlova layers to resemble ornaments and garlands. For a festive touch, add fresh mint leaves and lightly dust the pavlova with icing sugar to mimic fresh snow.
- Serve and Enjoy: Serve immediately for a crisp texture or store in the fridge for up to 2 hours before serving.
