Christmas Tree Pavlova Recipe

Hey friends! If you’re looking for a festive dessert that’s equal parts stunning and downright delicious, let me introduce you to my favorite holiday showstopper: the Christmas Tree Pavlova Recipe. This beauty is a crunchy-on-the-outside, soft-and-marshmallowy-on-the-inside pavlova, layered with whipped cream, fresh berries, and a raspberry coulis all arranged to look like a sparkling Christmas tree. Trust me, it’s fan-freaking-tastic and a guaranteed hit at any holiday gathering.

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Ingredients You’ll Need

This recipe uses simple ingredients that come together to create that perfect pavlova magic – light, crisp, and a little fruity tartness from the berries to balance all the sweetness.

• Egg Whites: Use fresh eggs at room temperature for the best meringue volume and smooth texture.
• Caster Sugar: Superfine sugar dissolves quickly into the egg whites for a silky meringue.
• Cornflour (Cornstarch): Adds stability so the pavlova stays marshmallowy inside.
• White Vinegar: Helps stabilize and lift the meringue.
• Raspberries: Either fresh or frozen; frozen can be used straight from the freezer for the coulis.
• Thickened / Heavy Cream: Make sure it’s very cold before whipping for the fluffiest cream topping.
• Vanilla Extract: A splash to flavor the whipped cream beautifully.
• Strawberries: Use for “pillars” and diced fruit between layers; fresh, ripe berries work best.
• Bamboo Skewers: Needed to build the tree structure – bamboo is sturdy and safe for food.
• Rosemary Sprigs: These fresh herb sprigs double as edible greenery decorations, giving the tree a festive look.
• Icing Sugar (Powdered Sugar): For a delicate snow-dusting effect on top.

Variations

I like to keep the core of this Christmas Tree Pavlova Recipe classic, but once in a while, I play around with the fruit and toppings depending on what’s in season or what my family’s craving. Don’t be afraid to get creative!

• Berry Swap: I’ve substituted blueberries and blackberries in for raspberries, which gives it a deep jewel tone and extra tartness that pairs beautifully with cream.
• Chocolate Drizzle: For a richer twist, I’ve drizzled some melted dark chocolate over the whipped cream layers; it’s divine but optional.
• Nut-Free Version: If you’re avoiding nuts, just skip any garnish with nuts and opt for extra fruit and rosemary sprigs.
• Dairy-Free Option: Use coconut cream instead of heavy cream for whipping—it whips up nicely and adds a subtle coconut flavor.

How to Make Christmas Tree Pavlova Recipe

Step 1: Whip Up that Meringue Magic

Start by bringing your egg whites to room temperature—that’s a little trick I learned to get them fluffier faster. Use a clean, dry bowl and whisk the whites at medium speed until soft peaks form. Then, slowly add your caster sugar a spoonful at a time. Patience here really pays! Keep whisking until the mixture becomes glossy and stiff peaks stand tall when you lift the whisk. When you see no graininess and it feels smooth like satin, you’re on the right track.

Step 2: Fold in Cornflour and Vinegar, Then Shape Your Pavlova

Gently fold in the cornflour and vinegar with a spatula—this stabilizes the pavlova’s marshmallow center. Spread the meringue onto a parchment-lined baking tray, shaping it roughly into a Christmas tree shape—triangular with a broad base. Don’t worry about perfection; rustic is charming here. Bake low and slow (around 60 minutes) to get that perfect shell without cracks—if you notice any browning, turn the heat down. Once baked, turn the oven off and leave the pavlova inside to cool completely—this helps prevent cracking, which I used to struggle with until I adopted this method!

Step 3: Prepare the Raspberry Coulis

This coulis is a fresh, slightly tart counterpoint to the pavlova’s sweetness. Mix frozen or fresh raspberries with caster sugar in a blender or food processor. Strain out the seeds for a smooth sauce. It can be made a day ahead and kept chilled, which really frees you up on serving day.

Step 4: Whip the Cream and Assemble Your Tree

Whip the heavy cream with vanilla extract and a little caster sugar until soft peaks form. The cream should be luscious and light, not over-whipped. Now, the fun part: place your bamboo skewer into the pavlova to create the “trunk” and start stacking layers of whipped cream and berries to build your tree shape. Use sliced strawberry “pillars” to wrap around the trunk, diced strawberries and raspberries scattered between layers, and sprigs of rosemary peeking out for that evergreen touch. I love dusting the whole masterpiece lightly with icing sugar to simulate freshly fallen snow.

How to Serve Christmas Tree Pavlova Recipe

Garnishes

I like topping my pavlova tree with a mix of fresh fruits—extra raspberries, blueberries, and some diced strawberries are my go-to. The rosemary not only makes it look more like a Christmas tree but also adds a subtle piney scent that’s so festive. For a finishing touch, I pop a cute little edible star or any Christmas-themed topper right at the pinnacle. It’s these little details that make your dessert truly stand out.

Side Dishes

This pavlova pairs beautifully with a light dessert wine or even a simple sparkling water with a wedge of lemon to balance the sweet richness. For a holiday spread, serve alongside some spiced nuts or a cheese platter to cover all your festive bases.

Creative Ways to Present

One year, I made mini individual versions of this Christmas Tree Pavlova on small plates, using little skewers and mini berries—everyone loved the personalized touch! I’ve also wrapped the base in a festive ribbon and placed the whole dessert on a mirrored platter which reflected the colors and made it feel extra magical at our holiday table.

Make Ahead and Storage

Storing Leftovers

Leftover pavlova is best stored in an airtight container at room temperature if you plan to eat it within a day. If it’s assembled with cream and fruit, it’s better kept in the fridge and eaten within 24 hours—though I have to confess, there’s rarely any leftovers!

Freezing

I don’t recommend freezing the assembled pavlova as cream and fruit don’t freeze well. However, you can freeze the baked pavlova base wrapped tightly in plastic wrap and foil for up to a month. When ready to serve, thaw at room temperature and assemble fresh toppings.

Reheating

Pavlova is best enjoyed fresh and not reheated. If you want to crisp up a leftover meringue base that’s lost its crunch, you can pop it in a low oven (about 120°C / 250°F) for 5-10 minutes, but skip reheating once it’s topped with cream and fruit.

FAQs

Final Thoughts

I absolutely love how this Christmas Tree Pavlova Recipe turns out every single time. It’s festive, delicious, and just a little bit magical — the kind of dessert that brings smiles and warm memories around the holiday table. If you give it a try, I know you’ll feel that special holiday joy with every bite. So go ahead, roll up your sleeves, and build your own edible Christmas tree masterpiece. Happy holidays and happy baking!

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