Pavlova Christmas Tree with Strawberries and Passionfruit — A Show-Stopping Holiday Dessert for Busy Hosts
There’s something wildly satisfying about serving a dessert that looks like it took a village but only took one determined home cook. The Pavlova Christmas Tree with strawberries and passionfruit is my go-to when I want a festive centerpiece that tastes as joyful as it looks. Whether you’re juggling school pickups, holiday shopping, or just trying to wrangle the dinner plans, this holiday dessert gives you a big “wow” with manageable effort — and it’s fun to assemble with kids (or with the kid who lives in your kitchen).
If you’re short on time but still want something elegant, you’ll love how this Pavlova Christmas Tree comes together. It’s light, crunchy on the outside, marshmallow-soft inside, and topped with whipped cream, vibrant strawberries, and tangy passionfruit. Serve it after a cozy weeknight meal or as the grand finale to a holiday feast — it’s flexible. For more easy party-worthy recipes to pair, try this cheesy favorite: Baked Brie with Figs, Honey and Pecans.
Why You’ll Love This Pavlova Christmas Tree
- Stunning holiday dessert that’s actually approachable for busy cooks.
- Mostly hands-off baking time (meringues bake slowly while you wrap gifts).
- Natural gluten-free option for guests with sensitivities.
- Customizable: swap berries, add citrus zest, or drizzle melted chocolate.
Ingredients
(Makes one 10–12 inch tree; serves 8–10)
For the meringues:
- 6 large egg whites, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar or lemon juice
- 2 tsp cornstarch (cornflour) — helps the meringue stay marshmallowy inside
- Pinch of salt
For assembly and topping:
- 2 cups heavy whipping cream, cold
- 2 tbsp powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- 1 pint (about 12–16) fresh strawberries, hulled and sliced or halved
- 4–6 passionfruit (or 1 cup passionfruit pulp) — seeds and juice
- Optional: a few sprigs of fresh mint, a dusting of powdered sugar, and mini edible stars or silver dragées for decoration
Equipment you’ll want:
- Stand mixer or electric hand mixer
- Parchment paper and baking sheets
- Large round cake board or platter (10–12 inch)
- Piping bag with a large round tip (optional but handy)
Step-by-step Directions
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Preheat and prep.
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. Draw three concentric circles on the underside of the parchment: large (10 in), medium (7 in), small (4–5 in). These will be your guides for piping meringue rings or discs. -
Make the meringue.
In a very clean bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, increasing the mixer speed to high. Beat until glossy stiff peaks that hold their shape and the sugar is dissolved — you should be able to rub a bit between fingers and not feel granules. Beat in the vanilla, vinegar (or lemon juice), and sifted cornstarch just until combined. -
Pipe or spread the layers.
Transfer the meringue to a piping bag fitted with a large round tip. Pipe a thick ring following the large circle on one sheet, then pipe a slightly smaller ring inside it to create a tall, hollow “nest.” Repeat with the medium and small circles on the other sheet, or pipe all three sizes across the sheets if you have space. If you don’t have a piping bag, spoon the meringue onto the circles and shape with the back of a spoon. Smooth the top or make pretty peaks — the rustic look is charming. -
Bake low and slow.
Reduce oven to 200°F (95°C). Bake the meringues for 1 hour for smaller discs, and up to 1 hour 20 minutes for the larger one. Turn off oven and let the meringues cool completely inside the oven with the door cracked open for at least an hour. This prevents cracking and keeps them crisp on the outside while soft inside. -
Whip the cream.
Just before assembling, whip the heavy cream with powdered sugar and vanilla to soft-medium peaks. You want it spreadable but not rock-solid. -
Assemble the tree.
Place the largest meringue layer on your platter. Spread a thick layer of whipped cream over it (about 1–1.5 cups). Scatter sliced strawberries and spoon half the passionfruit pulp over the cream. Place the medium meringue on top, rotate slightly so seams don’t stack perfectly, then repeat the cream and fruit. Top with the smallest meringue, finish with remaining cream, strawberries, and passionfruit. For a finishing touch, add mint leaves, a light dusting of powdered sugar (like snow), and place a small edible star or a strawberry at the top. -
Serve right away.
Pavlova is happiest the day it’s assembled. The meringue will start to soften as it absorbs moisture from the cream and fruit, so assemble close to serving time (within 1–2 hours).
Practical Tips and Tricks (aka things I wish someone told me the first time)
- Use room-temperature egg whites — they whip up fluffier and faster.
- Beat the sugar in slowly. Rushing this step can leave gritty meringue. If you’re unsure, rub a bit between fingers; it should feel smooth.
- Cornstarch and vinegar help stabilize the meringue and keep that soft center. Don’t skip them.
- If you want a faster route, you can make fewer, larger discs or even use store-bought pavlova shells for the tiers — no judgment from me.
- For a cleaner slice, chill briefly (10–15 minutes) after assembly. The whipped cream firms slightly and makes cutting easier.
- Piping gives a neater look, but a rustic, spooned appearance is perfectly festive — and children love tearing off big shards.
A Personal Note (from Anna)
My sister Patricia and I first made a pavlova tree when our tiny neighbor insisted it looked like a snow-covered mountain. We ended up decorating it with whatever we had in the fridge — strawberries, leftover passionfruit from a smoothie, even some candied walnuts — and everyone still raved. It’s one of those recipes that welcomes improvisation and always feels celebratory.
Serving Ideas and Pairings
- This dessert pairs beautifully with a bright, green salad to cut through the sweetness — try a citrusy arugula salad for a refreshing counterpoint: Arugula and Citrus Salad with Goat Cheese.
- Coffee, a bubbly Prosecco, or a light dessert wine all work well. If you have designated drivers, herbal tea is a cozy favorite.
Common Questions (FAQs)
Q: Can I make the meringues a day ahead?
A: Yes. Store cooled meringue discs in an airtight container at room temperature for up to 2 days. Keep them dry — humidity is their enemy.
Q: What can I substitute for passionfruit?
A: Passionfruit adds tangy brightness. If unavailable, use mango, kiwi, raspberry, or a drizzle of lemon curd mixed with a little fresh orange juice.
Q: Can I use frozen strawberries?
A: Fresh is best for texture and appearance, but if frozen, thaw and drain well to avoid soggy layers.
Q: Is this dessert gluten-free?
A: Yes — the basic pavlova, cream, and fruit are naturally gluten-free. Just check any add-ins like sprinkles or decorations.
Q: How do I keep the meringue crisp?
A: Store them sealed at room temperature and assemble close to serving time. Avoid refrigeration before assembly, which can introduce moisture.
A Few Decorating Ideas (if you want to get fancy)
- Drizzle a little melted dark chocolate in zigzags across the cream for contrast.
- Use whole strawberries for a “bauble” effect and scatter a few sugared cranberries for holiday color.
- Add a few crushed pistachios for crunch and a lovely green contrast to the red berries.
Why this works for busy hosts
You can break this recipe into parts: make the meringues a day ahead, whip the cream just before guests arrive, and assemble quickly. The baking time is long but hands-off, so it fits around errands or family activities. It’s showy without being stressful — the kind of holiday dessert that makes people gasp and then say, “You made this?” with sincere admiration. That feeling never gets old.
Conclusion
If you love a dramatic yet doable centerpiece, this Pavlova Christmas Tree brings festive flair and bright flavor to your table. For more inspiration and a slightly different take on a holiday pavlova, check out this Christmas Tree Pavlova tutorial from Celebration Generation: Christmas Pavlova Recipe [Christmas Tree Pavlova]. And if you’d like to see another version that leans into tropical flavors, this Pavlova Christmas tree topped with strawberries and passionfruit is a lovely reference: Pavlova Christmas tree topped with strawberries and passionfruit. Enjoy building your edible tree — and don’t forget to snap a photo before it’s devoured!
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Pavlova Christmas Tree is the perfect holiday dessert for busy hosts. Quick to assemble, light, and topped with strawberries and passionfruit — try it today!
Pavlova Christmas Tree with Strawberries and Passionfruit
Ingredients
Method
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper and draw three concentric circles on the underside for piping guides.
- Beat room temperature egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add granulated sugar, increasing mixer speed until glossy stiff peaks form.
- Beat in the vanilla, vinegar (or lemon juice), and sifted cornstarch until just combined.
- Transfer meringue to a piping bag and pipe thick rings following the circles. Bake all layers on one sheet if space allows.
- Reduce oven to 200°F (95°C). Bake smaller discs for 1 hour, larger for up to 1 hour 20 minutes. Cool completely in the oven with the door cracked.
- Whip heavy cream with powdered sugar and vanilla to soft-medium peaks, until spreadable.
- Place largest meringue on a platter and spread with whipped cream. Scatter strawberries and spoon half the passionfruit pulp over the cream. Layer medium meringue and repeat with cream and fruit. Top with the smallest meringue, remaining cream, strawberries, and passionfruit.
- Garnish with mint leaves and a dusting of powdered sugar.
- Serve the Pavlova immediately after assembling for the best texture.