Introduction

Celebrate the holidays with this stunning Pavlova Christmas Tree, a show-stopping dessert that combines crisp meringue layers, fresh cream, and vibrant berries. Perfect for festive gatherings, this impressive treat looks like a decorated tree and tastes delightfully light and sweet.

The dessert is a tall, layered pavlova shaped like a Christmas tree with seven layers of white meringue disks, each getting smaller towards the top, creating a cone shape. Between each layer, there is smooth white cream and bright red raspberry sauce, some of which drips slightly over the edges. Fresh whole raspberries and small green sprigs are scattered between the layers and around the base on a white plate, with some light powder dusted on top like snow. A glittery gold star decorates the top of the pavlova, set against a softly blurred dark background with warm small yellow lights glowing behind. Photo taken with an iphone --ar 4:5 --v 7

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 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)
More diced strawberries, raspberries, blueberries, and any other fruit you fancy

Instructions

Step 1: Preheat your oven to 150°C (300°F) or 130°C (fan). Position oven shelves in the centre and lowest racks.
Step 2: On two sheets of baking paper, trace circles using bowls or cutters: Tray 1 with 15cm, 12cm, and 6.5cm rounds; Tray 2 with 10cm, 8.5cm, 5cm, and 4cm rounds. Flip papers over to use the unmarked side for baking.
Step 3: Beat egg whites in a stand mixer on high speed until soft peaks form (about 1.5 minutes).
Step 4: Gradually add the caster sugar one tablespoon at a time while beating continuously. Continue beating for 6 more minutes until the mixture is thick, glossy, and no sugar grains remain.
Step 5: Sift cornflour over the meringue, add vinegar, and beat for another 30 seconds until stiff peaks form. Test by flipping the bowl upside down; the mixture should hold firm.
Step 6: Fit a piping bag with a large star nozzle (1.2cm diameter) and pipe tight coils of meringue inside the circle guides, leaving a 1.2cm border for the edge. Pipe a second coil on top to build thickness, then add decorative edges if desired.
Step 7: Place Tray 1 in the middle oven shelf and Tray 2 beneath. Immediately reduce heat to 120°C (250°F) or 100°C (fan) and bake for 1 hour. The pavlova bases should be crisp and dry to touch but handle gently.
Step 8: Turn off the oven and allow pavlovas to cool inside for at least 3 hours or overnight to become sturdy and fully dry.
Step 9: For the raspberry coulis, simmer raspberries and caster sugar in a saucepan for 5 minutes, mashing slightly. Blend with a stick blender and cool completely.
Step 10: Whip cream with vanilla and sugar until stiff peaks form just before assembling the tree. Keep chilled until use.
Step 11: To assemble, place the largest pavlova on a serving platter and spread a 1cm thick cream layer. Arrange four strawberry pillars around the edge, scatter diced strawberries in the center, and drizzle with raspberry coulis. Add more cream on top to level the surface. Insert a skewer vertically through the center.
Step 12: Thread the next largest pavlova onto the skewer by gently spinning it on. Repeat layering cream, strawberry pillars, diced strawberries, and coulis. Continue layering up to the smallest pavlova, using fewer strawberry pillars on smaller layers.
Step 13: Once topped with the smallest pavlova, add a dollop of cream, a drizzle of coulis, then insert the star topper, a raspberry, and a rosemary sprig.
Step 14: Decorate with extra raspberries, diced strawberries, blueberries, and rosemary sprigs between layers. Dust the entire tree lightly with icing sugar and serve immediately.

Tips & Variations

Use room temperature egg whites for better volume and stability in the meringue.
Ensure pavlovas cool completely in the oven to prevent cracking and to achieve a crisp shell.
Substitute seasonal berries or fruits for decoration according to your preference.
If you don’t have a star piping nozzle, a plain round tip or spoon can be used for shaping meringue.
For extra flavor, fold a little lemon zest into the whipped cream before layering.

Storage

Store any leftover pavlova rounds separately in an airtight container at room temperature in a cool, dry place for up to 3 days. Do not refrigerate meringue as moisture will make it soggy. Assembled pavlova trees are best served immediately; however, you can prepare the components a day ahead and assemble just before serving for the freshest results.

How to Serve

The image shows a tall, layered dessert with at least four thick white meringue layers stacked with creamy, pale yellow filling in between. Bright red raspberry sauce drips down the sides, with pieces of raspberries embedded inside the cream and scattered around the base. The top layer is decorated with more cream, a whole raspberry, and sprigs of green rosemary, adding color and texture contrast. The dessert sits on a metal surface with a few raspberries nearby, and the background is out of focus, creating a cozy and festive atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use aged egg whites for the meringue?

Yes, egg whites that have been separated and aged for a day or two at room temperature often whip better, but be sure they are clean and free from yolk.

How do I prevent my pavlova from cracking?

Allow the pavlova to cool gradually in the turned-off oven so it loses heat slowly. Sudden temperature changes cause cracks.