Christmas Tree Pavlova Cake, a spectacular Christmas dessert, made with meringue discs and decorated with cream and berries, as tradition goes. If you have already prepared Pavlova before, you will have no difficulty making it, and if you have never done it, here’s a reason to learn, it’s just built differently.
The base is a French meringue, I created four discs of different sizes to form the tree, placing a cream of whipped cream and mascarpone between each disc, filled with berry jam, raspberries, and currants, easier done than said. The finished look is fantastic as well as delicious, for an unforgettable Christmas lunch
Here are more Christmas recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Christmas, New Year
- Energy 448.47 (Kcal)
- Carbohydrates 30.77 (g) of which sugars 26.72 (g)
- Proteins 3.05 (g)
- Fat 36.21 (g) of which saturated 7.28 (g)of which unsaturated 0.02 (g)
- Fibers 0.41 (g)
- Sodium 27.47 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
French meringue
- 2 egg whites
- 2.8 oz sugar
- 2.8 oz vanilla icing sugar
- 2 cups heavy whipping cream
- 9 oz mascarpone
- 0.7 oz icing sugar
- 1 oz raspberries
- 0.9 oz red currants
- 4 tbsps jam (berry)
Tools
- Stand Mixer KitchenAid 5K45SSEWH Classic Stand Mixer, 10 speeds, 4.3 L, White 14.17×14.57×9.06in
- Pastry Bag Wenburg Premium Pastry Bag – 7 Large Nozzles – 13.78in Cotton Piping Bag – Professional Stainless Steel Nozzles for Cake, Cupcake, and Cookie Decoration – with Gift Box
- Spatula TSHAOUN Icing Spatula Set 3 Stainless Steel Spatulas with 3 Plastic Cake Scrapers for Spreading Cream, Cake Decoration (Pink)
Steps for Christmas tree pavlova cake
Here you find the preparation for the French meringue. Before preparing it, I drew 4 circles on a sheet of parchment paper, of different diameters: 2.75in, 4.3in, 5.5in, 6.7in. So that they can be stacked to create the tree. Base your largest circle on the diameter of the stand or plate you intend to use.
Flip the paper over and fill in the circles you drew with the prepared meringue. Put the mixture in a pastry bag with a smooth tip about 0.6in wide, and starting from the center of the circle, draw stripes until it’s completely covered. Make 2 layers of meringue per round, the base should be at least 0.8in thick. Smooth the surface with a spatula, proceed like this for all the circles. Bake in a static oven at 212°F (100°C) for 20 minutes, then lower to 194°F (90°C) for about 1 hour and 15 minutes. After that, insert a wooden spoon in the oven door to leave a gap, and bake for another hour. Then turn off. If you have a dehydrator you can use that, set it to 140°F (60°C) for 10 hours
Whipped cream and mascarpone cream. Prepare the cream to fill the cake, in a bowl place the mascarpone, stir with a spoon to make it softer, add the cream, and whip everything with an electric mixer. Halfway through preparation, add the icing sugar, whip until you have a cream with a firm consistency. Wash the fruit and dry it well
Assemble the tree. Place the largest meringue base on a plate. Put the cream in a pastry bag with a large star tip, cover the entire disc, put plenty. In the center, add 2 tablespoons of jam and a few berries, repeat the process for the remaining layers. Complete the tree with a small meringue and place a raspberry on the top. Set aside some fruits to decorate the tree externally. Serve
Tips and notes for Christmas tree pavlova cake
The tree can be stored in the fridge for one day, in fact, it would be better to complete it on the day of lunch or dinner. The meringues can be prepared the day before and stored in a dry place, not in the fridge. The leaves you see in the photo are rosemary, for a purely decorative effect. If you have leftover meringue, prepare small meringues that you will bake together with the discs
