Pavlova Christmas Tree Recipe

A Pavlova Christmas Tree!!! A spectacular Christmas dessert standing nearly 40cm/ 16″ tall, made with pavlova rounds, adorned with cream and berries identical to a conventional Pav.

Simpler than you suppose, and an incredible vacation dessert to get everybody concerned constructing it collectively!

This Pavlova Christmas Tree is much more simple to make than it appears! I’ve gifted it in ready-to-assemble type to a number of buddies and so they put the elements along with no issues in any respect!

And so it has landed right here by myself web site, per week after being featured on the quilt of the Sydney Morning Herald’s Sunday Life journal: The Pavlova Christmas Tree!!

The recipe was first printed within the Sunday Life journal in addition to the Good Meals Australia web site to which I contribute recipes every month. However I used to be very adamant that I completely had to function the Pavlova Christmas Tree on my web site too! Not solely as a result of it’s so fabulous, but in addition as a result of I believe it’s a recipe value explaining in full particulars, step-by-step, to make sure success.

For those who’ve made pavlova prior to now, there’s nothing daunting about this recipe in any way. It’s only a pavlova constructed otherwise.

However in case you’re questioning how on earth it may be steady sufficient to face so tall at 40cm/16″ excessive, figuring out how fragile conventional Pavlovas are, it’s as a result of the Pavlova Rounds used on this Christmas Tree format are a lot smaller and due to this fact extra sturdy.

But when it does collapse??? It may be salvaged! Scroll all the way down to see my salvaged model – a real story of a catastrophe averted from a gathering final weekend!

Right here’s an outline of how that is made:

1. Make Pavlova Rounds – We’re making a 7-tiered tree right here, with the biggest being 15cm / 6″ in diameter and the smallest 4cm / 1.7″;

2. Strawberry “Pillars” – Simply slices of strawberry to assist maintain up every Pavlova Spherical;

3. Cream – The “glue” that holds all of it collectively;

4. Picket Skewer (hidden) – Acts like a hidden trunk for additional stability. It really labored wonderful with out however feels extra steady with!

5. Decorations – Coulis, raspberries, rosemary sprigs and icing sugar for dusting!

1. Draw 7 x Pavlova Spherical guides

Step one is to attract templates on baking/parchment paper as guides for piping the Pavlova Rounds to the required sizes, shapes and place on the trays:

Simply go on a hunt round your home to search out round objects. I exploit an assortment of issues together with a small plate, bowl, small cake rings, scone cutters, and egg rings.

Listed here are the sizes you want – give or take 1 cm / 2/5″ or so:

1. 15cm / 6″ – the bottom

2. 12cm / 4.8″

3. 10cm / 4″

4. 8.5cm / 3.5″

5. 6.5cm / 2.5″

6. 5cm / 2″

7. 4cm / 1.7″

Draw these on two sheets of paper, to be baked on 2 trays, distributed as follows:

• Tray 1 (3 rounds): 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) diameter rounds

• Tray 2 (4 rounds): 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″) diameter rounds

Utilizing a pen or pencil, hint round your objects to attract the information circles onto 2 sheets of baking / parchment paper, as per above. Ensure you can see the strains via the paper trying via the opposite aspect. Then flip the paper the wrong way up on the baking tray so the pen/pencil markings can’t contact the Pav, in any other case it might stain it.

2. Separate eggs

Use any method that works so that you can separate the eggs. I cross the yolk forwards and backwards between shells so the white slides out. For those who’re not assured utilizing this system, simply crack the eggs into your hand and let the whites slip via your fingers. Straightforward!

1. Contemporary eggs work higher – The older the egg, the extra liquid the whites grow to be (see demo images in Poached Eggs). Free egg whites is not going to fluff as nicely when crushed, so the quantity of meringue shall be much less. So attempt to purchase recent eggs near the date you’re making the pavlova for the perfect outcomes;

2. Separate eggs whereas fridge chilly – Whites and yolks separate extra simply when chilly;

3. Measure, don’t rely eggs – The quantity of whites in every egg varies relying on dimension and different variables. It’s too unreliable to only use “5 eggs”! We’d like 170ml / 2/3 cup of whites. This is perhaps 4, 5 or 6 eggs. Measure out your whites!

4. Whip at room temp – Whereas eggs separate higher when chilly, they fluff up higher at room temperature when crushed. So after measuring out the whites, depart the whites to return to room temperature (17 – 20°C).

3. Make meringue combination

Making the meringue combination for the pavlova is good and simple. Simply beat, beat, beat!!! (Oh, and ensure your bowl and whisk are clear and dry. Meringue hates grease and water!)

1. Mushy peaks – Beat the egg whites for 1 1/2 minutes on velocity 8 till delicate peaks type;

2. Step by step add sugar – With the beater operating, add sugar one spoonful at a time. This retains the whites extra aerated and ensures the sugar dissolves, in contrast with dumping all of the sugar in a single go;

3. Beat 6 minutes on velocity 8. The whites will grow to be thick and shiny, and if you rub between your fingers there must be no sugar grit remaining;

4. Vinegar & cornflour/cornstarch for added stability – Add 1 1/4 teaspoons vinegar and sift 2 1/2 teaspoons cornflour throughout the meringue floor, then beat for an extra 30 seconds. Only a little bit of cornflour and vinegar helps make the pavlova extra structurally steady and powerful – fascinating for this towering tree! So why not add extra? As a result of you’ll begin to style the powdery-ness from the cornflour or sourness from vinegar. Additionally, these thinner Pavlova Rounds varieties are naturally stronger than massive conventional pavlovas!

5. Thick and shiny – The meringue combination must be thick and shiny, however simply to be additional certain, do the ….

6. The wrong way up take a look at! Flip the bowl the wrong way up and guarantee no meringue drops down. If it doesn’t, it’s stiff sufficient for certain and your Pav goes to be a winner! (PS If yours drips down, hold beating!)

4. Pipe Pavlova Rounds

A piping bag will make your life so much simpler to unfold the meringue combination into the required rounds, however you might simply simply spoon and unfold, like I do for conventional Pavlovas.

The Pavlova Rounds are 2cm / 4/5″ thick. I like so as to add an ornamental edge to make it look fairly however that is totally non-obligatory!

1. Huge tip – Use a wide-tipped piping nozzle; the one I exploit is about 1.2cm / 1/2″ diameter nozzle. I exploit a star-shaped nozzle as a result of I love to do an ornamental edge (step 4) however you might simply use a plain spherical nozzle and skip the ornamental edge. No piping bag or nozzles? No issues. Simply use a spoon to dollop then unfold. Or snip the nook of a ziplock bag to create a makeshift piping bag!

2. Two layers of meringue per spherical – Pipe a decent coil of meringue with no gaps inside every circle information, leaving a 1.2cm / 1/2″ border for the ornamental edge. (As talked about, the ornamental edge is non-obligatory. Observe that the 2 smallest rounds are too small to embellish, so overlook making an attempt.) Then do a second layer. Every Pavlova Spherical must be about 2cm / 4/5″ thick;

3. Easy floor – Use a palette knife to easy the floor;

4. Pipe ornamental edges, if desired (you did depart the room for that, proper?) I simply do tight up-and-down motions throughout the sting. Keep in mind: The 2 smallest circles are too small for adorning edges;

5. Tray 1 with the bigger circles will go on the center shelf of the oven; and

6. Tray 2 with 4 smaller ones will go on the shelf under.

5. Bake & cool

However don’t fear, you don’t really need a Pav-sitter!!😂

The 2 important steps for cooking a Pavlova are:

• Use a low temperature so the Pavlova stays a fairly white color; and

• Totally cool the Pavlova within the closed oven for at the least 3 hours so it utterly dries out on the skin. Generally I even depart it in in a single day! (PS Wonderful storage choice)

1. Bake 1 hour at 120°C/250°F with Tray 1 on the center shelf and Tray 2 on the shelf beneath;

2. Test the bottom of the massive ones. They need to be dry and crispy from edge to edge, not sticky. You must have the ability to decide the pavlova up as pictured with out feeling it’d fold or sag. Deal with with care as a result of they’re nonetheless delicate at this stage, earlier than we cool them. If they don’t seem to be totally crisp, depart within the oven for an extra 5 minutes. Humidity and the accuracy of your oven come into play right here, so it’d take a bit longer. Nonetheless it’s not an issue; on the low temperature we’re utilizing, you possibly can hold them within the oven so long as wanted;

3. Cool 3 hours in oven – After confirming they’re accomplished, flip the oven off and hold the door closed. Depart the pavlova to completely cool within the closed oven. This step totally dries out the skin to make it crisp and durable, whereas preserving the within that delicate marshmallow texture that all of us love a lot! This may take 3 hours, it’d take 5, relying on the warmth retention of your oven and many others. You’ll be able to even depart them in in a single day – that is really the routine I often undertake. Ovens make a superb cupboard space for pavlovas, since they’re dry environments and must be hermetic!

4. Sturdier than you’d count on! As soon as cool, take away from the oven and marvel at how gentle and delicate they really feel, but you possibly can inform they’re sturdy sufficient to construct a towering Pavlova Christmas Tree!

The Pavlova Rounds must be sturdy sufficient to do THIS:

6. Development time! EASIER than you suppose

Don’t stress, HAVE FUN! That is MUCH simpler to assemble than you suppose, and it’s extra steady than you’d count on. I’ve gifted the elements disassembled to a handful of buddies and so they all put it along with no issues in any respect.

I’ve additionally bought ideas under for how one can repair it if it does begin leaning, and how one can salvage if it does really collapse. And sure, I’ve even had one collapse on me however saved it! (Professional tip: Don’t run previous a pavlova tree frantically looking for garnishes if your home has bouncy wooden floors that sends shockwaves in all instructions 😂)

Worst case state of affairs? You find yourself with an Eton Mess in your arms as an alternative. It’s an actual dish that’s primarily a collapsed Pavlova, and I’m going to inform you how one can make it look beautiful!

What you want for development

To construct the Pavlova Christmas Tree, here’s what you want:

• Whipped cream – Frivolously sweetened with sugar and flavoured with vanilla, ie. Chantilly cream;

• Strawberries “Pillars” – A phrase I made up for strawberry slices which are used on every layer to assist help the following Pavlova Spherical on high of it;

• Chopped strawberries – Only a small scattering on every layer, primarily so if you reduce via the center, it’s not simply all white cream;

• Raspberry or Strawberry Coulis – For a wonderful splash of color and a few tartness in between every layer. (PS “Coulis” is only a fancy phrase for blitzed raspberries. It’s useless straightforward);

• Contemporary raspberries – For adorning and propping up changes on the finish!

• Rosemary sprigs – A pleasant inexperienced garnish to evoke Christmas Timber;

• Icing sugar / powdered sugar – Our “snow”!

• Bamboo Skewer – A hidden “trunk” inside for additional help. A protracted 30cm / 12″ one is good if you will discover one, in any other case simply use a number of shorter ones.

How you can construct the Pavlova Christmas Tree

And right here’s how one can do it!

1. Cream first – Unfold the biggest Pavlova Spherical with cream;

2. Strawberry pillars – Press in 4 strawberry pillars. Press gently till they make contact with the floor of the Pavlova Spherical;

3. Chopped strawberries & coulis – Scatter with some diced strawberries and a drizzle of coulis, being certain to place some in the direction of the sting so it oozes out prettily;

4. Cowl with extra cream;

5. Skewer – Insert your skewer vertically into the centre of the pavlova;

6. Prime with one other Pavlova Spherical – Thread the centre of the following largest Pavlova Spherical via the skewer, twisting gently forwards and backwards to pierce a gap with out breaking the pav. Then press down gently onto the cream layer, checking to make sure it’s degree;

7. Repeat! Repeat steps 1 to 4 above….

8. Ending with the smallest Pavlova Spherical!

7. Adorning! (And levelling)

This ultimate step of prettying up the Pavlova Christmas Tree can be an opportunity to make levelling changes to make sure we don’t have a toppled tree!

• Fairly it up! Stud raspberries and rosemary sprigs across the Christmas Tree – not too many, simply sufficient to make it look fairly. Keep in mind, much less is extra with this Christmas Dessert, and we wish to get it to the desk sooner fairly than later!

• Levelling – That is additionally the prospect to stroll across the Pav to test how degree every layer is, and use raspberries to prop up elements that aren’t degree. Simply stuff the raspberries in gently, simply on the sides. However don’t get cocky and attempt to elevate a complete Pavlova Spherical! Simply do the sides!

• Star! That is only a Christmas tree ornament I swiped, then sticky taped a toothpick on the again. Kudos to you in case you make an edible star!

• Mud with “snow”! Effectively, icing sugar. 😂 Don’t underestimate the facility of a little bit icing sugar! It makes it so fairly.

Greatest recommendation: Cease fiddling to make it good. It is a pav. It’s SUPPOSED to be fabulously rustic!

Structural woes: Salvaging!

You’re unlikely to have points with the tree leaning or collapsing whereas developing it. However in case you faff round with the decorations on the finish for too lengthy, that is if you may need a little bit of a Leaning Tower of Pavlova state of affairs.

If it begins leaning, get a helper to carry the sliding layers straight when you prop it up with raspberries – they’re the perfect as a result of chopped strawberries are moist and slippery.

If it partially topples however the Pavlova Rounds stay in tact, use spatulas to proper the collapsed layer then stuff raspberries below it to make it degree once more. Cover the “mess” with a pile of raspberries/strawberries, sprigs of rosemary and plenty of icing sugar.

You see the pile of raspberries on the underside proper within the photograph under? That’s precisely what I did!

• For those who get TOTAL COLLAPSE – Don’t cry! Don’t be embarrassed! Chin up: You simply made an Eton Mess as an alternative, that’s all! It’s a actual dish and there are excessive finish patisseries in Sydney that cost a small fortune for them. They’re a country jumbled layer of Pavlova chunks, cream and berries which is EXACTLY what you’ve made (albeit unintentionally 😂)! Simply collect it up in a pile, wipe the plate clear, pile on berries and rosemary, mud with LOTS of icing sugar and proudly take it to the desk. Keep in mind: It’s going to nonetheless style simply as wonderful!!!

I like to recommend developing the Pavlova Christmas Tree both the place you intend to serve it (in case you can deal with all eyes on you when you construct it!) or at the least close by. Whereas it’s steady sufficient to maneuver, the much less it’s a must to transfer it the higher, simply to eradicate the chance of a freak accident like tripping over nothing and doing a face plant in your exhausting work!!

Get somebody to be a spotter if you carry it, simply to stabilise it if it does begin swaying.

It’s additionally finest to assemble it inside the place it’s cooler. Pavlovas don’t like warmth – they sweat and the crust cracks, and there’s nothing inside to maintain them from collapsing. Additionally, sizzling temperatures soften cream which could make the layers begin to slide!

“Serve” is a free time period!!!

The concept right here is that nominated fortunate folks will slide the highest layers off the skewer and get an entire piece to themselves.

However earlier than you begin fretting concerning the probability of Pavlova Wars breaking out at your loved ones Christmas gathering as everybody vies for the coveted high layers, let me remind you that the underside layers have a better ratio of the all-important marshmallow insides, extra cream, extra coulis – simply extra of all the good things!

After which actually, the one query is – to share or to not share? You might be civil and spoon out particular person parts, everybody to get their very own bowls.

Of, in case you’re a extremely shut knit household, you might simply all seize a fork a dig in…

Now THIS is an indication of a dessert that was loved!!!

And so there you could have it. The Pavlova Christmas Tree.

Simpler than you suppose … Put together the Pav forward … Work collectively to construct it.

Then stand again and admire the wonder that’s the grandest of all Pavlovas to grace your Christmas desk!!! – Johnsat x

PS. As if I haven’t mentioned it over sufficient, that is dessert is less complicated than it appears! And even with a doomsday state of affairs of full-collapse, the end result is salvageable – by presenting it as an Eton Mess!

Pavlova Christmas Tree Recipe

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Serves: 12 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 275 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 cup egg whites from 5 – 6 large eggs, at room temperature (Note 1)
• 1 1/4 cups caster sugar (superfine white sugar)
• 2 1/2 tsp cornflour/cornstarch
• 1 1/4 tsp white vinegar (Note 2)
• 250g / 8oz frozen or fresh raspberries (no need to thaw, Note 3)
• 2 tbsp caster sugar (superfine white sugar)
• 2 cups thickened/heavy cream (Note 8)
• 2 tsp vanilla extract
• 1 tbsp caster sugar (superfine white sugar)
• 28cm/ 11" bamboo skewer – or 2 shorter skewers (Note 4)
• 10 strawberries , medium, cut into 1.75cm / 3/4″ rounds (“Strawberry Pillars”)
• 12 strawberries cut into 1cm dices (for scattering between layers)
• Christmas tree star topper , edible or not, sticky taped to a toothpick
• 125g/ 4oz raspberries
• 16 small sprigs of rosemary
• 2 tbsp icing sugar/powdered sugar , for dusting
• More strawberries (diced), raspberries, blueberries, and any other fruit you fancy!

Instructions

1. Preheat oven to 150°C / 300°F (130°C fan) (We drop the temperature down later). Set the oven shelves in the centre and lowest racks.
2. Draw circles: Take two sheets of baking/parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as follows:Tray 1: 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) diameter roundsTray 2: 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″) diameter rounds
3. Turn the paper over and bake on the unmarked side (otherwise pen may stain pav).
4. Soft peaks: Place egg whites in a bowl of a stand mixer and beat on Speed 8 for 1 1/2 minutes. (Note 5)
5. Add sugar gradually: With the beater still going, add sugar 1 tablespoon at a time until all used up – it should take around 90 seconds.
6. Beat 6 min: Beat for a further 6 minutes (still on Speed 8) until thick, glossy and no sugar grains remain (rub between fingers to check).
7. Add cornflour & vinegar: Stop beater, sift cornflour over surface. Add vinegar. Beat on speed 8 for a further 30 seconds.
8. Test: Flip bowl upside down. Meringue should be stiff enough that it does not fall out! If it does, keep beating.
9. Fit a piping bag with a large 1.2cm / 1/2" diameter star shaped piping nozzle, fill with meringue mixture. (Note 6 for alternatives)
10. Pipe tight coils, leaving a 1.2cm / 1/2″ border within the guidelines for the decorative edge (except the two smallest ones, they are too small for decorative rims).
11. Then do another coil on top (ie two layers) so they are 2cm / 4/5″ thick. Smooth surface. Pipe decorative edge, if using (I just do tight up-and-down swirls, see video).
12. Repeat for all rounds. (Note: Pavs will expand ever so slightly but will not rise)
13. Place Tray 1 on middle shelf in oven, Tray 2 underneath.
14. Turn oven DOWN: Immediately turn oven DOWN to 120°C/250°F (100°C fan).
15. Bake 1 hour. Check to ensure base of large ones are fully crisp and dry, not wet & sticky. You should be able to lift off without sagging – be GENTLE, it's fragile until dried out.
16. Cool 3 hours IN oven: Turn oven off. Leave pavlova to fully cool in oven, at least 3 hours, maybe longer. I often leave overnight. In this step, the outside of pav dries out and becomes more sturdy. The pav should be fully crisp and dry to touch.
17. Store until needed in airtight containers, in a cool, dry part of your house (I keep mine in the downstairs laundry! Note 9)
18. Place ingredients in a saucepan over medium heat. Simmer 5 minutes, mashing with fork. Puree with stick blender (strain if you want, I do not). Cool fully before use.
19. Whip cream just before building – do not whip in advance and keep in fridge, it deflates.
20. Place cream, vanilla and sugar in a large chilled bowl. Beat on high for 5 minutes until stiff. (Go beyond soft, lightly whipped, we need the structure!). Refrigerate until the very moment until you start buildling.
21. Be prepared: Have everything out, ready to use. Construct at or near where you plan to serve.
22. Layer 1: Place largest Pavlova Round on serving platter. Spread with 1cm / 2/5" thick layer of cream, right to the edge. Place 4 strawberry pillars around the edge, onto which the next layer will rest. Gently press them into the cream so they rest on the pav surface. Scatter some chopped strawberries in the middle of the pillars – not too many as we do not want to weigh the pav down. Drizzle with raspberry coulis, especially near the edge so it oozes out prettily. Spread with a bit more cream to cover the strawberries – make sure the cream is level for the next layer. Stick a skewer into the centre, pointy end up.
23. Layer 2: Thread the centre of the next largest Pavlova Round onto the skewer, spinning back and forth gently to "screw" it through rather than pushing it through. It won't shatter – pav is tougher than you think. Repeat the cream, strawberry pillars, strawberry dice, coulis and cream steps above.
24. Repeat Layers 3 to 7: Continue this with layers 3 to 7, finishing with the smallest meringue. You will only need 2 strawberry pillars on the smaller layers, and 1 under the centre of the smallest. If the skewer isn't long enough, thread through another one for the upper part of the tree. With each layer, check that the tree is straight and level. Use strawberries to level up the layers.
25. Star topper: When the smallest Pavlova is placed on the very top, finish with a dollop of cream, small drizzle of coulis. Then insert the star, plus a raspberry and sprig or rosemary!
26. Decorate with sprigs of rosemary, and insert raspberries onto the edges between layers (halve if necessary, to fit), using them to level out crooked layers, if needed.
27. Dust with icing sugar and then serve immediately!
28. The top 2 layers are single serving size. The next 2 layers will serve 2 people each. The bottom 4 layers can be cut like traditional Pavs and will easily serve another 8 – 10 people.

Notes

1. Egg Whites:
For best results, use fresh eggs
DO NOT use carton egg whites – it doesn’t fluff up nearly as well
Separate the egg whites from the yolks while fridge cold (it’s easier to do than with warm eggs)
Measure out the egg whites until you have 2/3 cup / 170 ml. Sometimes this is 5 large eggs, sometimes it is 6 eggs;
Then leave it until it comes to room temperature, because cold eggs do not whip up as well. The cooking definition of “room temp” is 17 – 20°C / 63 – 68°F but you don’t need to thermometer to check, just as long as the whites don’t have the fridge chill, then they are fine to use.
2. Vinegar – Just plain white vinegar. Not anything fancy!
3. Strawberry coulis – You could use 350g / 12oz diced strawberries instead of the raspberries.
4. Skewer – If you don’t have one long one, just use 2 shorter ones, sticky taped together to make 1 long one.
5. Handheld beater – If using a handheld beater:
increase beating time of 6 minutes per recipe to 7 minutes. If your handheld beater is not very powerful, you may need even longer (be sure to do the Step 5 Meringue Test); and
use a large heavy based glass bowl so it will not move unaided. This way you can keep the beater going with one hand while adding sugar with the other (stopping/starting is a pain!)
6. Piping – Easiest and fastest way to make neat Pav Rounds. You can also just snip off corner of ziplock bag. Or dollop and spread using spoons. If using a star tip nozzle like I did so you can do decorative edges, use a wide one, otherwise it takes a long time to pipe the coils and the Pav Rounds will be too thin.
7. Construction & decorating tips:
It is more stable than you expect, and at 25°C/77°F or less temperatures, should stand tall for 1 hour+ (in my experience, I’ve made 8 this year!). So don’t stress, don’t rush, but also don’t take a nap mid-construction!
Remember, Pavs are SUPPOSED to look rustic, so stop fiddling with it! Also, the final dusting of lots of icing sugar makes anything look fabulous.
Beat the cream until stiff, not softly whipped like recipes usually call for (ie cream will be thick and look raggedy rather than a smooth dolloping consistency).
Don’t weigh down Pav with too many berries, serve extra on the side.
With every layer, check to ensure it is level and straight (walk around).
Construct at or near where you are serving, preferably cool/air conditioned (pav and cream do not agree with heat and humidity!).
Use raspberries at the end to “level” any crooked layers by tucking them into the edges. 
Sliding / collapsing? Don’t worry!
If yours unfortunately collapses for some reason but is salvageable (ie. when Pav Rounds stay intact), put it back upright and hide mess with raspberries (see in post for the one I salvaged!).
If it is not salvageable, pile it up on a plate, as tall as you can, and proudly call it an Eton Mess! Decorate with lots and lots of berries, rosemary sprigs, icing sugar, and send me a photo – [email protected] ❤️ It might not look like what you wanted, but it will STILL be delicious!
8. Cream – Normal whipping cream will work fine too, I just prefer the extra safeguard of using thickened / heavy cream for whipping because they have extra thickening agents added that make them hold the aerated whipped texture for longer.
9. Inspired by stunning creations spied on the internet, most notably this incredible Christmas Tree Pavlova by Not Quite Nigella! Recipes also referenced in pursuit of creating a structurally sound tree include this Jewelled Pavlova Tower from Sainsbury’s Magazine, this Celebration Pavlova Tower and Julie Goodwin’s Meringue Christmas Tree. 
10. MAKE AHEAD:
Pav Rounds can be made 24 hours ahead in hot weather, 48 hours ahead in mild weather. Store in airtight containers in the coolest part of your house (I keep mine in the downstairs laundry!) I often make Pavs in the evening then cool overnight in the oven.
Pavlovas do not like hot weather and humidity, it makes them sweat and break. Also, never refrigerate pavlovas!
Coulis can be made up to 2 days before, store in fridge.
Cream – Do not whip until just prior to using (it loses aeration).
Constructed Pavlova Christmas Tree – must be consumed, doesn’t keep well at all!
11. Need a scaled down version? Just use less Pav Rounds and make a mini tree!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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