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Festive Pavlova Tree Recipe

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★★★★★

4.4 from 20 reviews

This Festive Pavlova Tree is a delightful and show-stopping dessert perfect for holiday celebrations. Featuring a crisp, airy meringue shaped like a Christmas tree, it is filled with luscious whipped cream and topped with fresh strawberries and passionfruit pulp for a vibrant, fruity finish. Lightly dusted with icing sugar, this pavlova creates an impressive centerpiece that combines texture, flavor, and festive charm.

Ingredients

Scale

Meringue

  • 5 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 1¼ cups fine sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar
  • 2 tablespoons cornflour

Filling and Garnish

  • 600ml thickened cream, whipped to soft peaks
  • Sliced strawberries
  • Passionfruit pulp
  • Icing sugar, for dusting

Instructions

  1. Prepare the Template: Preheat your oven to 120°C (fan-forced) or 140°C (conventional). Draw a Christmas tree outline approximately 35cm tall and 25cm wide at the base on a sheet of paper. Transfer this outline to a sheet of baking paper and place the paper on a baking tray with the outline facing down to serve as a guide for piping the meringue.
  2. Whip the Meringue: In a large mixing bowl, combine the 5 egg whites and ¼ teaspoon cream of tartar. Using a stand mixer or hand whisk, beat the mixture until soft peaks form. With the mixer running, gradually add 1¼ cups of fine sugar one tablespoon at a time, ensuring it dissolves fully by beating thoroughly after each addition. Next, incorporate 2 teaspoons vanilla extract, 2 teaspoons white vinegar, and 2 tablespoons cornflour by gently folding them in until just combined.
  3. Pipe the Meringue Tree: Transfer the meringue mixture into a piping bag fitted with a large plain nozzle. Carefully pipe the meringue onto the prepared baking paper, tracing the Christmas tree outline. Smooth the surface with an offset spatula for a polished finish. For added dimension, pipe two to three additional outlines along the edges to form a cavity in the center for the cream filling.
  4. Bake and Cool: Place the baking tray in the oven and bake the meringue for 1 hour, until it is firm and crisp to the touch. After baking, turn off the oven and leave the meringue inside to cool completely for about 2 hours, keeping the door slightly open. This gradual cooling process helps prevent cracking.
  5. Assemble the Pavlova Tree: Once fully cooled, spoon the whipped cream into the cavity created in the center of the meringue tree. Decorate liberally with sliced strawberries and spoon over passionfruit pulp for a fresh, tropical flavor. Finish by lightly dusting the entire pavlova tree with icing sugar to mimic a snowy effect. Serve immediately to enjoy the perfect crisp texture and vibrant flavors.

Notes

  • Assemble the pavlova just before serving to maintain its crisp texture.
  • Leftover pavlova can be stored in the refrigerator, but note the meringue may soften over time.
  • Ensure the egg whites are at room temperature before whipping for best volume.
  • Slow cooling of the meringue is crucial to prevent cracks.

Keywords: Festive Pavlova, Christmas dessert, meringue tree, whipped cream, strawberry pavlova, passionfruit dessert, holiday baking, Christmas recipe

Find it online: https://foodiecara.com/festive-pavlova-tree-recipe/