The first time I made this Pavlova Christmas Tree, the kitchen smelled like sugar clouds and roasted berries. The air was sweet, the counters were sticky, and everyone hovered around waiting for that snowy, glossy tower to rise. It’s light, bright, and feels like Christmas magic you can eat.
Table of Contents
Why You’ll Love This Pavlova Christmas Tree
- Looks stunning at 40cm tall, with 7 beautiful tiers
- Serves a crowd of 12–16 happy guests
- Easier to build than you think
- Crispy outside, soft inside, layered with cream and berries
Ingredients Overview
Pavlova Base
- 2/3 cup egg whites (5–6 large, room temp)
- 1 1/4 cups caster sugar
- 2 1/2 tsp cornflour
- 1 1/4 tsp white vinegar
Raspberry Coulis
- 250g raspberries (fresh or frozen)
- 2 tbsp caster sugar
Whipped Cream
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 tbsp caster sugar
Assembly & Decoration
- 28cm bamboo skewer
- 10 strawberries (cut into 1.75cm rounds for “pillars”)
- 12 diced strawberries
- 125g raspberries
- 16 rosemary sprigs
- 2 tbsp icing sugar
- Optional star topper
- Extra berries for serving
Step-by-Step Instructions
1. Prepare & Draw Guides
Preheat your oven to 150°C / 300°F (130°C fan). Once ready, lower it to 120°C / 250°F when trays go in.
Draw seven circles on parchment: 15cm, 12cm, 10cm, 8.5cm, 6.5cm, 5cm, and 4cm. These are your pavlova rounds.
2. Make the Meringue
Beat egg whites until soft peaks form. Gradually add sugar, a spoonful at a time, until glossy and thick (around 6 minutes).
Add vinegar and sifted cornflour, then beat for 30 seconds more.
Do a quick “bowl flip” test. If it stays, you’re good.
3. Pipe & Bake Rounds
Spoon or pipe 2cm-thick circles on your guides. You can add pretty edges if you like.
Bake for 1 hour at 120°C / 250°F. When done, the bases should be dry and crisp.
Turn the oven off and cool inside for at least 3 hours or overnight.
4. Make Coulis & Whipped Cream
Simmer raspberries and sugar until soft, mash gently, then blend and cool.
Whip cream, vanilla, and sugar until thick and firm. Keep chilled.
5. Assemble the Christmas Tree
Start with the largest pavlova round. Add cream, strawberry pillars, diced berries, a drizzle of coulis, and another layer of cream.
Insert your skewer and gently add the next size up.
Continue layering until you reach the smallest round.
6. Decorate & Level
Use raspberries to level any leaning tiers.
Add rosemary sprigs for a festive “tree” look and dust with icing sugar for snow.
Finish with a star topper if you have one.
Tips for Success
Store baked pavlova rounds in airtight containers for up to two days.
Make the coulis ahead, but whip the cream fresh.
The skewer helps keep everything standing tall.
If it collapses, don’t worry — just make a quick Eton Mess with cream and fruit.
Serving & Presentation
Top layers break apart easily for individual servings. The bottom layers can be sliced for sharing.
Scatter extra berries around the base for color and freshness.
It looks beautiful next to your Christmas trifle with layers of flavor or Christmas crack saltine toffee – a crunchy holiday classic.
Also, try pairing it with Christmas tree cake macarons for festive fun or Easy Christmas brownies for a fun holiday treat.
FAQs
Is pavlova for Christmas?
Yes! Pavlova is a holiday favorite, especially in Australia and New Zealand. Its lightness makes it perfect after a rich Christmas meal.
Is pavlova Russian or Australian?
It’s named after Russian ballerina Anna Pavlova but created in Australia (some say New Zealand).
Which country has pavlova on Christmas Day?
Both Australia and New Zealand serve it as a classic Christmas dessert.
How to make a good pavlova?
Use room-temperature egg whites and add sugar slowly. Let it cool fully in the oven to avoid cracking.
Why do people eat pavlova on Christmas?
Because it’s festive, light, and full of color. The red berries and white cream look just like Christmas itself.
Pavlova Christmas Tree Recipe Card
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Pavlova Christmas Tree Recipe – Ultimate Joyful Showstopper
- Total Time: 4 hours 30 minutes
- Yield: 12 to 16 servings 1x
- Diet: Vegetarian
Description
Pavlova Christmas Tree that looks like a snowy centerpiece and tastes like clouds. Crisp edges, soft marshmallow middle, layers of vanilla cream, bright raspberry coulis, and fresh berries. It stands tall, feeds a crowd, and brings instant holiday joy.
Ingredients
[Pavlova]
2/3 cup egg whites, room temp
1 1/4 cups caster sugar
2 1/2 tsp cornflour
1 1/4 tsp white vinegar
[Raspberry Coulis]
250 g raspberries, fresh or frozen
2 tbsp caster sugar
[Whipped Cream]
2 cups thickened or heavy cream
2 tsp vanilla extract
1 tbsp caster sugar
[Assembly and Decoration]
1 bamboo skewer, 28 cm
10 strawberries, cut into 1.75 cm rounds for pillars
12 strawberries, 1 cm dice
125 g raspberries
16 rosemary sprigs
2 tbsp icing sugar
Optional star topper
Extra berries for serving
[Round Sizes]
15 cm
12 cm
10 cm
8.5 cm
6.5 cm
5 cm
4 cm
Instructions
1. Preheat oven to 150°C or 300°F, 130°C fan. Line two trays with parchment. Draw circles for seven rounds: 15 cm, 12 cm, 10 cm, 8.5 cm, 6.5 cm, 5 cm, 4 cm.
2. Beat egg whites to soft peaks. Gradually add sugar, a spoon at a time, until thick and glossy, about 6 minutes.
3. Add vinegar and sifted cornflour. Beat 30 seconds more. Do a gentle bowl flip test to confirm stiffness.
4. Spoon or pipe 2 cm thick discs inside each guide. Add simple swoops along edges if you like.
5. Bake both trays at 120°C or 250°F for 1 hour. Bases should feel dry and crisp.
6. Turn oven off. Cool pavlovas inside the oven for at least 3 hours, or overnight.
7. Simmer raspberries with sugar for 3 to 4 minutes. Mash, blend smooth, and cool completely.
8. Whip cream with vanilla and sugar to firm peaks. Keep chilled.
9. Set the largest pavlova on a platter. Spread cream. Place strawberry pillars, then diced strawberries, a drizzle of coulis, and more cream.
10. Insert the skewer through the center. Slide on the next pavlova round. Repeat cream, pillars, fruit, and coulis.
11. Continue stacking until you place the smallest round on top.
12. Tuck rosemary sprigs around the tiers. Add raspberries as ornaments. Dust with icing sugar.
13. Use extra raspberries under edges to level any leaning layers.
14. Add a star topper if you have one. Bring extra berries to the table for serving.
15. Serve right away. Top tiers can be lifted as individual portions. Slice the base gently for shares.
Notes
Make ahead: Bake rounds 24 to 48 hours early. Store in airtight containers in a cool dry spot. Do not refrigerate.
Coulis keeps up to 2 days in the fridge. Whip cream just before assembly.
Skewer support: The central skewer holds the 40 cm tower steady. Strawberry pillars prevent squish.
Levelling trick: Use raspberries as tiny props under edges to fix a tilt.
If collapse happens: Turn it into Eton Mess with cream, berries, and icing sugar. Still festive and loved.
Servings: 12 to 16. Great as a dig in dessert for the table.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 28
- Sodium: 39
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 3
- Cholesterol: 54
More Such Recipes
- Christmas trifle with layers of flavor
- Christmas crack saltine toffee – a crunchy holiday classic
- Christmas tree cake macarons for festive fun
- Easy Christmas brownies for a fun holiday treat
Final Thoughts
This Pavlova Christmas Tree feels like joy baked into sugar. It’s tall, light, and covered in cream and berries that sparkle under holiday lights. When you slice through, every bite melts like snow on your tongue. Share it, laugh over it, and make it part of your family tradition.
For more festive ideas, follow along on Pinterest and Facebook.