Pavlova Christmas Tree with Strawberries and Passionfruit Recipe

Introduction

This festive Pavlova Christmas Tree is as stunning as it is delicious. Light and crispy meringue forms the perfect canvas for fresh strawberries, tangy passionfruit, and delicate white chocolate stars. It’s a showstopper dessert that will impress your holiday guests.

Ingredients

• 1 cup white chocolate melts, melted
• 5 free-range egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1 1/4 cups caster sugar
• 2 tsp vanilla extract
• 2 tsp white vinegar
• 2 tbsp cornflour
• 600ml thickened cream, whipped to soft peaks
• Sliced strawberries, for decoration
• Passionfruit pulp, for decoration
• Icing sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 120°C fan-forced (140°C conventional). Draw a tree outline on paper, then enlarge it to about 35cm high and 25cm wide at the base. Transfer the outline onto a sheet of baking paper and place it on an oven tray, image-side down.
2. Step 2: Pour the melted white chocolate into a small snaplock bag. Snip a corner and pipe small star shapes onto a separate piece of baking paper, forming crosses with horizontal and vertical lines. Allow the chocolate stars to set completely.
3. Step 3: In a large mixing bowl, combine egg whites and cream of tartar. Whisk with an electric mixer until soft peaks form.
4. Step 4: While mixing, add the caster sugar one tablespoon at a time, beating well after each addition until the meringue is thick and glossy. Stir in the vanilla extract, white vinegar, and cornflour until just combined.
5. Step 5: Transfer the meringue to a large piping bag fitted with a plain nozzle. Pipe the meringue over the tree outline on the baking paper, smoothing the surface with an offset spatula. Build up additional layers along the edges to create a central cavity.
6. Step 6: Bake the meringue for 1 hour until crisp. Turn off the oven and leave the meringue inside with the door slightly open to cool completely for about 2 hours.
7. Step 7: Once cooled, spoon the whipped cream into the cavity. Decorate with sliced strawberries, passionfruit pulp, and the set white chocolate stars. Dust lightly with icing sugar before serving.

Tips & Variations

• Make sure egg whites are at room temperature for better volume. Also, avoid any yolk or fat in the whites for stable meringue.
• Use a fine sieve to dust icing sugar evenly and enhance the snowy effect of the Pavlova tree.
• Swap passionfruit pulp for fresh kiwi or blueberries to add a different burst of color and flavor.

Storage

Store any leftover meringue tree components separately in an airtight container at room temperature for up to 2 days. Assemble just before serving to keep the meringue crisp. Whipped cream and fresh fruit are best used fresh and not refrigerated for long periods once combined.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue base ahead of time?

Yes, you can bake the meringue base a day ahead and store it in an airtight container at room temperature. Assemble the toppings just before serving to maintain crispness.

What if I don’t have cream of tartar?

Cream of tartar stabilizes the egg whites but can be omitted. Alternatively, a few drops of lemon juice or white vinegar can help achieve similar results.

Pavlova Christmas Tree with Strawberries and Passionfruit Recipe

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This Pavlova Christmas Tree recipe features a festive meringue shaped like a Christmas tree, decorated with whipped cream, fresh strawberries, passionfruit pulp, and delicate white chocolate stars. Perfect for holiday celebrations, this light and airy dessert combines crispy meringue with fruity freshness and creamy sweetness for an impressive centerpiece.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 3.5 hours
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Meringue

• 5 free-range egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1 1/4 cups caster sugar
• 2 tsp vanilla extract
• 2 tsp white vinegar
• 2 tbsp cornflour

Decoration

• 1 cup white chocolate melts, melted
• 600ml thickened cream, whipped to soft peaks
• Sliced strawberries, for decoration
• Passionfruit pulp, for decoration
• Icing sugar, for dusting

Instructions

1. Prepare the Oven and Template: Preheat your oven to 120°C fan-forced (140°C conventional). Draw a Christmas tree outline on a piece of paper, then enlarge it by photocopying to be approximately 35cm tall and 25cm wide at the base. Transfer this outline onto baking paper by placing it image-side down on a baking tray.
2. Create Decorative Chocolate Stars: Pour the melted white chocolate into a small snaplock bag, snip a tiny corner off, and pipe small star shapes onto a separate sheet of baking paper. Make star shapes by forming crosses with horizontal and vertical lines. Allow these chocolate stars to set completely before use.
3. Make the Meringue: In a large bowl, combine the egg whites and cream of tartar. Using an electric mixer with the whisk attachment, beat until soft peaks form. Gradually add caster sugar one tablespoon at a time while continuously beating until the meringue is thick, glossy, and holds stiff peaks. Beat in the vanilla extract, white vinegar, and cornflour until just combined.
4. Pipe the Pavlova Tree: Transfer the meringue mixture to a large piping bag fitted with a plain nozzle. Pipe the meringue onto the prepared baking paper, carefully following the tree outline. Use an offset spatula to smooth the surface. Pipe extra layers along the edges to form a cavity in the center to hold the cream and fruit later.
5. Bake and Cool: Bake the meringue in the preheated oven for 1 hour until crisp. After baking, turn off the oven and leave the meringue inside with the door slightly ajar to cool completely over about 2 hours. This helps prevent cracking by cooling it gradually.
6. Assemble the Pavlova Tree: Once cooled, fill the cavity of the meringue tree with the whipped cream. Arrange sliced strawberries and passionfruit pulp on top for a vibrant, fresh flavor. Decorate with the set white chocolate stars. Finally, dust lightly with icing sugar just before serving for a festive touch.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Use fan-forced oven for even drying out of the meringue surface.
• The cavity in the center allows for a generous filling of cream and fruit without disturbing the structure.
• Let the meringue cool slowly in the oven to prevent cracking.
• Can be prepared a day ahead; store in an airtight container to maintain crispness.

Keywords: Pavlova, Christmas dessert, meringue tree, holiday treat, strawberries, passionfruit, white chocolate stars, festive dessert