Printable Recipe
Christmas Tree Pavlova
Make a festive Christmas-tree pavlova layered with raspberry compote and whipped cream for a showstopping holiday dessert.
Prep time
35 min
Cook time
2 hrs 10 min
Total time
3 hrs
Yield
4
Ingredients
13
Steps
15
Filed under: raspberry, stovetop, baked.
Source channel: Yummy Life
Key ingredients
MERINGUE, egg whites, approximately 3 egg whites, at room temperature, pinch salt, lemon juice, vanilla sugar.
Ingredients
- MERINGUE
- 100 g egg whites, approximately 3 egg whites, at room temperature
- 1 pinch salt
- 1 tsp lemon juice
- 1 tsp vanilla sugar
- 200 g icing sugar
- RASPBERRY FILLING
- 100 g frozen raspberries
- 10 g sugar
- 5 g cornflour
- CREAM AND DECORATION
- 250 g double cream
- Sugar, to taste
- Pomegranate seeds, optional
- Star sprinkles, optional
Method
- Preheat the oven to 90°C (194°F).
- Draw circles measuring approximately 7 cm, 5 cm, 3 cm and 1 cm on baking paper.
- Turn the paper over and place it on a baking tray.
- Whisk the egg whites, salt, lemon juice and vanilla sugar until foamy.
- Add the icing sugar gradually while whisking.
- Continue whisking for 10–15 minutes, until the meringue is glossy and holds stiff peaks.
- Pipe the meringue inside the marked circles.
- Bake for approximately 2 hours.
- Turn off the oven and leave the meringues inside for 10 minutes with the door slightly open.
- For the filling, cook the raspberries, sugar and cornflour over medium heat until thickened.
- Cover the surface and leave the raspberry filling to cool completely.
- Whip the double cream with sugar to taste until it holds firm peaks.
- Layer the meringue discs from largest to smallest with cream and raspberry filling.
- Decorate with pomegranate seeds and star sprinkles.
- Assemble shortly before serving to keep the meringue crisp.