The Pavlova Christmas Tree is more than just dessert, it’s a centerpiece, a conversation starter, and a beautiful way to bring a touch of elegance to the holiday table. Built from crisp meringue layers stacked into a festive tree shape and decorated with whipped cream, fresh berries, and mint, this dessert combines visual wow-factor with delicate, melt-in-your-mouth flavor.
Pavlova, named after the famous Russian ballerina Anna Pavlova, is known for its light, airy texture. The outside is crisp, while the inside stays soft and marshmallow-like. When layered into a tree, it becomes not only delicious but whimsical, like something out of a winter fairytale.
The beauty of the Pavlova Christmas Tree is in the details. Each layer gets a generous spread of whipped cream, and as you build up the tiers, you can decorate with strawberries, raspberries, blueberries, or even sugared cranberries for a frosty touch. A few sprigs of mint or rosemary mimic tree branches, and a dusting of powdered sugar gives the whole thing a snow-kissed finish.
This dessert is ideal for the holidays because it’s naturally gluten-free and surprisingly light, a welcome treat after a rich meal. It’s also easy to customize. You can go tropical with kiwi and passionfruit, stay classic with red berries, or add a chocolate drizzle for a richer take.
Despite its impressive look, the Pavlova Christmas Tree doesn’t require a professional pastry chef. The meringues can be made ahead and assembled shortly before serving, giving you time to enjoy the party without rushing.
Whether you’re hosting a big dinner or bringing dessert to a family gathering, this is one sweet creation that delivers both flavor and festive flair. It’s a dessert that invites oohs and aahs, and then disappears quickly once everyone has a taste.
Ingredients
- 6 egg whites
- 1 1/2 cup caster sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the caster sugar, cornstarch, vinegar, and vanilla extract while continuing to beat until the mixture is thick and glossy.
- Spoon the mixture onto the prepared baking sheet, shaping it into a Christmas tree shape.
- Bake for 1 hour 30 minutes or until the pavlova is crisp on the outside and soft on the inside. Turn off the oven and leave the pavlova inside to cool completely.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Transfer the pavlova to a serving platter and top with the whipped cream.
- Decorate with assorted fresh berries to resemble ornaments on a Christmas tree.
- Serve and enjoy!
Nutrition
Looks really good.
Thank you! If you decide to give this recipe a try, please let us know how it turns out. Your feedback would be much appreciated! Happy cooking!
Can I use normal sugar instead of caster sugar? That’s all I have, but I really want to try this.
Meh, I didn’t really like the texture. It was too airy for me, didn’t feel like a dessert.
Delish! Just perfect for Christmas vibes! 🎄
Y’all, this is the best recipe ever! I love how cute it looks and it tastes amazing too!
C’est vraiment moche de laisser croire aux gens qu’en suivant vos instructions ils obtiendront un résultat plus ou moins semblable à la photo !! Vous savez très bien que non ! Vous savez très bien que dire “Déposez le mélange sur la plaque à pâtisserie préparée et donnez-lui la forme d’un sapin de Noël” c’est conduire les gens à la catastrophe. Comment voulez-vous monter un appareil à meringue en lui donnant cette forme ?!!! (et le cuire convenablement !)
Il s’agit bien sûr de disques de meringues superposés en alternance avec la crème chantilly… et vous vous gardez bien de le dire !!
Pourquoi donner des indications qui vont conduire les gens à la déception, en ayant dépensé de l’argent et du temps pour un résultat qui sera décevant ?!!
Curieuse conception du partage de savoir-faire…
I’m not sure how you make it crispy on the outside and soft inside? I might try it again but I messed mine up.
It’s all about how long you bake it! Make sure to let it cool in the oven for that soft inside.
Bravo!! This thing is stunning. I put a star on top made of chocolate. 😍
I found it kinda hard to get the egg whites to stiff peaks. I think I may have messed up somewhere.
I don’t think it’s that hard tbh. Just whip them longer next time! You might just need a little more patience.
Don’t worry! It can be tricky. Make sure your bowl is super clean and no yolk gets in. That can mess up the egg whites.
This pavlova tree turned out beautifully! It was the centerpiece of our Christmas dinner. So light and delicious!