Nothing says festive magic quite like a Pavlova Christmas Tree! This show-stopping dessert combines crisp meringue, whipped cream, and juicy berries stacked into a tall, elegant tree. It’s light, sweet, and surprisingly simple to assemble—perfect for any Christmas gathering.
Table of Contents
Why You’ll Love This Pavlova Christmas Tree
This Pavlova Christmas Tree is a centerpiece dessert that delights both eyes and taste buds. The layers of crisp meringue, creamy vanilla filling, and fresh berries create a light yet indulgent treat that feels perfectly festive. It’s ideal for warm-weather Christmas celebrations too since it’s cool and refreshing rather than heavy. You can prepare many parts ahead, so the final assembly is stress-free. Also, its height and vibrant colors make it a spectacular conversation starter. Whether you decorate it with rosemary sprigs or dust it with snowy icing sugar, it looks magical on any dessert table. Most importantly, it tastes as good as it looks—sweet, creamy, and fruity in every bite.
Ingredients You’ll Need
For the meringue, you’ll need fresh egg whites, caster sugar, cornflour, and white vinegar. Always use room-temperature eggs for the best volume and skip carton whites, as they don’t whip well.
For the raspberry coulis, grab fresh or frozen raspberries and a little caster sugar. A quick simmer turns them into a tangy sauce that cuts through the sweetness.
For the cream, thickened cream, vanilla extract, and a touch of sugar create the soft, luscious layers between each meringue.
To decorate, use fresh strawberries, raspberries, small rosemary sprigs, icing sugar, and a skewer for structure. Add a star topper for that perfect finishing touch.
Essential Equipment
You’ll need a stand mixer or handheld electric beaters for perfect meringue peaks. Use two baking trays lined with baking paper, and draw seven circular guides of different sizes. A piping bag makes shaping easier, but a spoon works too. You’ll also need a bamboo skewer for stacking, a spatula for smoothing, and a whisk for whipping the cream.
Step-by-Step Instructions
Prepare Templates and Oven
Start by preheating your oven to 150°C (130°C fan). Next, draw seven circles—ranging from 15cm to 4cm—on baking paper, flipping it over so no ink touches the meringue. Place smaller circles on one tray and larger ones on another. This helps them bake evenly.
Make the Meringue Mixture
Beat the egg whites on high speed until soft peaks form. Then gradually add caster sugar, a spoonful at a time, while continuing to beat until the mixture is thick, glossy, and smooth. Once the sugar dissolves completely, gently sift in the cornflour and vinegar, then beat just until combined. The result should be shiny and firm enough to hold its shape.
Shape the Pavlova Rounds
Using a piping bag or spoon, spread two even layers of meringue within each drawn circle. Smooth the tops neatly for a clean look. Add decorative edges if you like—this adds a beautiful touch—but skip it for the two smallest rounds. Try to make the discs about 2cm thick for sturdy stacking later.
Bake and Cool
Place the trays in the oven, then lower the temperature to 120°C. Bake for 1 hour. Turn off the oven but don’t open the door. Let the meringues cool inside for at least 3 hours or overnight. This slow cooling helps prevent cracks and keeps the shells crisp yet soft in the center.
Make the Raspberry Coulis
In a small saucepan, combine raspberries and sugar. Simmer gently for about 5 minutes while mashing the berries. Blend until smooth, then strain if you prefer a seed-free texture. Let the coulis cool completely before using—it should be thick but pourable.
Whip the Cream
Whip the cream with vanilla and sugar until stiff peaks form. Keep it chilled until ready to assemble. Cold cream helps stabilize the structure during assembly.
Assemble the Pavlova Christmas Tree
Place the largest meringue disc on a serving base. Spread a generous layer of whipped cream, then arrange sliced strawberry pillars on top. Scatter diced strawberries, drizzle raspberry coulis, and add more cream. Insert a bamboo skewer through the center for support. Gently thread the next largest disc down the skewer and repeat the layering. Continue stacking until the smallest disc tops the tree. Use fewer strawberry pillars as you go up, and check each layer is level. If it tilts, use a few raspberries underneath to steady it.
Decorate and Finish
For a festive look, tuck fresh raspberries and small rosemary sprigs between layers. Dust the entire tree with icing sugar so it looks like freshly fallen snow. Add your star topper to the peak for a classic Christmas finish. Serve immediately for the best texture and visual impact.
Serving and Storage Tips
Serve the bottom layers in generous slices—they’re perfect for sharing—while the smaller top layers make charming single portions. The Pavlova Christmas Tree stays stable for about an hour if kept below 25°C. Always assemble it close to serving time to keep it crisp. Store meringue discs in airtight containers in a cool, dry place. Avoid the fridge since humidity softens them. The coulis can be made up to two days ahead and stored in the fridge, while the whipped cream should be prepared just before assembling.
Recipe Notes and Troubleshooting
For the fluffiest meringue, separate eggs while cold but let whites reach room temperature before whipping. Avoid carton whites—they don’t whip as well. You can make meringue rounds up to 48 hours ahead if the weather is cool. In hot or humid conditions, shorten that to 24 hours. If your pavlova cracks or collapses, don’t worry! Just layer it with cream and berries to create a beautiful Eton Mess instead. Always assemble near the serving area to avoid carrying a tall structure through heat or crowds. Keep decorations light to prevent leaning.
Other Recipes You May Enjoy
- Gingerbread Crinkle Cookies for the Holidays
- Classic Christmas Brookies with Fudgy Centers
- Cranberry Nut Bread – A Festive Christmas Loaf
- Easy No-Bake Christmas Cheesecake Slab
Conclusion
This Pavlova Christmas Tree isn’t just dessert—it’s a centerpiece that brings joy and excitement to your holiday table. Every bite is light, creamy, and fruity, creating a perfect balance of sweetness and crunch. You can even find more festive ideas on Pinterest. Try it once and it’ll become your family’s favorite Christmas tradition.
Pavlova Christmas Tree
Equipment
- Stand mixer or electric beaters For whipping egg whites and cream
- Piping bag To shape meringue discs neatly
- Baking trays Two large trays for even baking
- Baking paper With drawn circle guides
- Spatula For smoothing meringue and cream
- Bamboo skewer To hold the pavlova layers together
- Mixing bowls For meringue, cream, and coulis
Ingredients
- ⅔ cup egg whites (5–6 large eggs, room temperature)
- 1 ¼ cups caster sugar
- 2 ½ tsp cornflour (cornstarch)
- 1 ¼ tsp white vinegar
- 250 g raspberries (fresh or frozen)
- 2 tbsp caster sugar (for coulis)
- 2 cups thickened or heavy cream
- 2 tsp vanilla extract
- 1 tbsp caster sugar (for cream)
- 10 medium strawberries, cut into rounds for pillars
- 12 strawberries, diced
- 125 g raspberries (for decoration)
- 16 small rosemary sprigs
- 2 tbsp icing sugar
- 1 28cm bamboo skewer (or two shorter ones joined)
Instructions
- Preheat oven to 150°C (130°C fan). Draw seven circle guides (15cm to 4cm) on baking paper and flip over. Arrange larger circles on one tray and smaller on another.
- Beat egg whites until soft peaks form. Gradually add sugar while beating until glossy and thick. Fold in cornflour and vinegar gently until smooth.
- Pipe or spoon meringue into each circle, smoothing the tops. Add decorative edges if desired but skip for the two smallest rounds.
- Lower oven to 120°C and bake for 1 hour. Turn off oven and leave meringues inside with door closed for 3 hours or overnight to cool slowly.
- Simmer raspberries with sugar for 5 minutes. Blend, strain if desired, and let cool completely.
- Whip cream, vanilla, and sugar until stiff peaks form. Chill until ready to assemble.
- Place largest meringue disc on base, spread cream, add strawberry pillars, diced strawberries, coulis, and more cream. Insert skewer through center. Stack remaining discs in size order, repeating layers. Use raspberries to level as needed.
- Add raspberries and rosemary sprigs between layers. Dust with icing sugar for a snowy effect and top with a star. Serve immediately.
