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Pavlova Christmas Tree with Strawberries and Passionfruit

This stunning Pavlova Christmas Tree is a delightful holiday dessert that's light, crunchy, and topped with whipped cream, strawberries, and passionfruit.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Australian, New Zealand
Calories: 380
Ingredients Method Notes

Ingredients
  

For the meringues
  • 6 large large egg whites, room temperature Use room-temperature for fluffier volume.
  • 1.5 cups granulated sugar Add slowly for best results.
  • 1 tsp vanilla extract Adds flavor.
  • 1 tsp white vinegar or lemon juice Helps stabilize the meringue.
  • 2 tsp cornstarch (cornflour) Keeps the meringue soft inside.
  • 1 pinch salt Enhances flavor.
For assembly and topping
  • 2 cups heavy whipping cream, cold Should be cold for whipping.
  • 2 tbsp powdered sugar (confectioners’ sugar) For sweetening the cream.
  • 1 tsp vanilla extract Flavor for the whipped cream.
  • 1 pint fresh strawberries, hulled and sliced or halved Use fresh for best texture.
  • 4-6 pieces passionfruit Or use 1 cup passionfruit pulp.
  • Optional: a few sprigs of fresh mint, a dusting of powdered sugar, and mini edible stars or silver dragées for decoration For garnish.

Method
 

Preparation
  1. 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.
Make the meringue
  1. 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.
  2. Beat in the vanilla, vinegar (or lemon juice), and sifted cornstarch until just combined.
Pipe or spread the layers
  1. Transfer meringue to a piping bag and pipe thick rings following the circles. Bake all layers on one sheet if space allows.
Bake low and slow
  1. 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 the cream
  1. Whip heavy cream with powdered sugar and vanilla to soft-medium peaks, until spreadable.
Assemble the tree
  1. 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.
  2. Garnish with mint leaves and a dusting of powdered sugar.
Serve
  1. Serve the Pavlova immediately after assembling for the best texture.

Notes

For best results, assemble the Pavlova close to serving time. You can prepare the meringues a day ahead, storing them carefully.