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