Description
Create a festive and show-stopping Pavlova Christmas Tree topped with fresh strawberries, tangy passionfruit, and mint leaves. This dessert features a crisp and chewy meringue base layered with rich whipped cream and vibrant fruit, perfect for holiday celebrations.
Ingredients
Scale
Meringue Base
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Toppings
- 1 cup heavy whipping cream
- 1 cup strawberries, hulled and sliced
- 1/2 cup passionfruit pulp
- Mint leaves for garnish
Instructions
- Prepare the Meringue: Preheat your oven to 250°F (120°C). In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar a tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the white vinegar and vanilla extract to stabilize the meringue.
- Shape and Bake: Line a baking sheet with parchment paper. Using a spoon or spatula, shape the meringue into a large Christmas tree form with a flat base and tapering top, smoothing the edges. Place in the oven and bake for 60 minutes. Turn off the oven and leave the meringue inside to cool completely and dry out, about 1 hour. This creates a crisp exterior with a chewy inside.
- Whip the Cream: While the meringue cools, whip the heavy cream to soft peaks using a mixer. Be careful not to overwhip; the cream should be smooth and spreadable.
- Assemble the Pavlova Tree: Once the meringue is fully cooled, transfer it carefully to a serving plate. Spread the whipped cream evenly over the meringue base, shaping it to enhance the tree effect. Arrange the sliced strawberries decoratively over the cream, followed by spoonfuls of passionfruit pulp to add bright, tangy bursts of flavor.
- Garnish and Serve: Finish the look by adding fresh mint leaves as garnishes to resemble holly or festive greenery. Serve immediately to enjoy the contrast of textures and flavors in this stunning Pavlova Christmas Tree.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of grease before whipping egg whites to achieve the best volume.
- Baking at low temperature and drying in the oven is crucial for a crisp meringue without browning.
- You can substitute passionfruit with another tart fruit like kiwi or raspberries if unavailable.
- Prepare the meringue a day in advance and store in an airtight container to save time on the day of serving.
- For extra stability, avoid adding the whipped cream until just before serving to prevent sogginess.
