Pavlova Christmas Trees are a fun and festive twist on the classic pavlova dessert, which is traditionally a meringue-based treat topped with whipped cream and fruit. For the Christmas tree version, mini pavlovas are shaped into tree-like forms, decorated with colorful toppings like berries, chocolate, and edible glitter, creating a beautiful and delightful holiday treat. They offer crispy meringue exterior with a soft, marshmallow-like interior.
Origin Pavlova Christmas Trees Recipe
The pavlova dessert is believed to have originated in Australia or New Zealand, named after the Russian ballerina Anna Pavlova. The concept of turning pavlova into a Christmas tree is a modern adaptation for the holiday season, perfect for festive gatherings and bringing a touch of elegance to the dessert table.
What I Love:
I love Pavlova Christmas Trees because they are not only visually stunning but also light, crispy, and packed with sweet, fruity flavors. The meringue’s crunch paired with the cream and fresh fruit makes every bite a festive treat. The colorful decorations add to the holiday spirit, making them a perfect dessert for Christmas celebrations.
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Pavlova Christmas Trees Recipe
Course: Random4
servings20
minutes30
minutes290
kcalIngredients
4 large egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup heavy cream
2 tbsp powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Mini chocolate chips or melted chocolate for decoration
Edible glitter or gold dust (optional)
Mint leaves (optional, for decoration)
Directions
- Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper and draw tree shapes or cones on the paper to guide the pavlova shapes.
- In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, whisking until stiff peaks form and the mixture is glossy.
- Gently fold in the cornstarch, white vinegar, and vanilla extract.
- Spoon or pipe the meringue mixture onto the baking sheet, following the tree shapes you’ve drawn. Create small mounds of meringue stacked on top of each other to form a tree shape.
- Bake for 1.5 to 2 hours until the pavlova is crisp on the outside and slightly soft on the inside. Turn off the oven and leave the pavlovas to cool completely in the oven with the door slightly ajar.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Once the pavlovas have cooled, carefully remove them from the parchment paper.
- Spread a layer of whipped cream on top of each pavlova tree, then decorate with fresh berries, mini chocolate chips, mint leaves, and edible glitter for a festive look.
- Serve immediately or refrigerate for a couple of hours before serving.
Notes
- You can get creative with the decorations and add edible pearls, small candies, or even colored sprinkles to match your Christmas theme.