Pavlova Christmas Trees Recipe

Name: Pavlova Christmas Trees
Prep time: 45 min
Cook time: 85 min
Total time: 190 min
Yield: 6
Ingredients: 3/4 cup granulated white sugar; 2 teaspoons cornstarch; 3 large egg whites, at room temperature; 1 pinch salt; 1 pinch cream of tartar; 1 teaspoon vanilla extract; 3/4 teaspoon white vinegar; 2 generous cups fresh cranberries; 1/2 cup granulated white sugar; zest from 1/2 an orange; 1 star anise pod; 1 pinch salt; 1 cup fresh orange juice; 1 cup very cold heavy whipping cream; 1/2 cup chopped roasted pistachios, or as needed; 2 tablespoons powdered sugar, or as needed for dusting

Cook Time: 85 minutes

Ingredients

Meringue Circles
- 3/4 cup white sugar
- 2 teaspoons cornstarch
- 3 large egg whites, at room temperature
- 1 pinch salt
- 1 pinch cream of tartar (optional)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon white vinegar
Cranberry Sauce
- 2 generous cups fresh cranberries
- 1/2 cup white sugar
- zest from 1/2 orange
- 1 pod star anise
- 1 cup freshly-squeezed orange juice
Whipped Cream
- 1 cup very cold heavy cream
Trees
- 1/2 cup chopped roasted pistachios (or as needed)
- 2 tablespoons confectioner's sugar (or as needed for dusting)

Directions

Step 1: Preheat the oven to 250F (120C). Line 2 baking sheets with parchment paper.

Step 2: In a bowl, whisk together the sugar and cornstarch. Set aside.

Step 3: Add room temperature egg whites, salt, and cream of tartar (if using) to a mixing bowl. Beat on high speed with an electric mixer until foamy and doubled in size.

Step 4: Gradually add the sugar mixture, 1 tablespoon at a time, beating continuously until the sugar dissolves into the egg whites. To test, pinch a small amount of the mixture if it feels gritty, continue beating. Once smooth, add the vanilla and vinegar and beat until thick, glossy, and stiff peaks form.

Step 5: Transfer the meringue mixture into a piping bag fitted with a star tip. Pipe a circle about 1/2 inch thick and 2 1/2 to 3 inches across. Create three more circles, each smaller than the previous one, and pipe a small meringue "kiss." You should have 3 sets of meringue circles per sheet pan, for a total of 6 sets.

Step 6: Bake in the preheated oven for about 1 hour and 15 minutes, or until the surface of the meringues is no longer sticky. Rotate the pans halfway through for even baking. The exact baking time will depend on the size and shape of your meringues, as well as humidity. Continue baking until they are no longer sticky to the touch.

Step 7: Once baked, turn the oven off and prop the oven door slightly open with a wooden spoon. Leave the meringues inside to cool for at least 1 hour.

Step 8: While the meringues cool, prepare the cranberry sauce. In a saucepan, combine cranberries, sugar, orange zest, star anise, salt, and orange juice. Bring to a simmer over medium-high heat. Stir occasionally and cook for about 5 minutes, until the berries are soft but not completely broken down, and the liquid has thickened to a syrupy consistency. Remove from heat and let it cool. Once cooled, refrigerate the cranberry sauce until needed.

Step 9: Whip the heavy cream in a bowl using an electric mixer until soft peaks form. Refrigerate until needed.

Step 10: To assemble the meringue trees, place the largest meringue circle at the base. Cover with a layer of whipped cream, then spoon some cranberry sauce on top. Sprinkle with chopped pistachios. Finish the layer with a small dollop of whipped cream and top with the second largest meringue circle.

Step 11: Continue layering the meringues, whipped cream, cranberry sauce, and pistachios, each time using successively smaller circles. End with the smallest meringue kiss on top.

Step 12: If desired, drizzle additional cranberry sauce down the sides of the trees for a more decorative look. Dust with confectioner's sugar before serving.

Chef's Notes

Cream of tartar is optional but highly recommended it helps stabilize the meringue. For an interactive experience, you can prepare all the components and set up a station where guests can assemble their own trees.

The meringue trees are best served the same day they are made, as they will absorb moisture and become sticky over time. If preparing ahead, store in an airtight in the refrigerator.

You can use any tart fruit sauce, including leftover cranberry sauce from Thanksgiving, if desired.

Nutrition Facts (per serving)

Calories: 414
Total Fat: 19g (25%)
Saturated Fat: 10g (49%)
Cholesterol: 45mg (15%)
Sodium: 128mg (6%)
Total Carbohydrate: 58g (21%)
Dietary Fiber: 3g (9%)
Total Sugars: 51g
Protein: 6g (11%)
Vitamin C: 27mg (31%)
Calcium: 48mg (4%)
Iron: 1mg (4%)
Potassium: 283mg (6%)

The History and Origins of Pavlova

Pavlova is a dessert with a fascinating history rooted in the early 20th century, named after the famous Russian ballerina Anna Pavlova. While both Australia and New Zealand claim its invention, most food historians agree that it emerged in the 1920s as a delicate meringue-based treat created in honor of Pavlova's visit to the region. The desserts crisp exterior and soft, marshmallow-like interior were designed to reflect the dancers light and airy movements, making it a fitting homage.

Regional Variations and Distinctive Features

Although Pavlova is popular in both Australia and New Zealand, subtle regional differences exist. In New Zealand, the dessert is traditionally topped with fresh kiwifruit, strawberries, and passionfruit, whereas in Australia, it is often adorned with a mix of seasonal berries and sometimes tropical fruits. The "Pavlova Christmas Trees" variation adds a festive twist, stacking mini meringue layers to mimic a Christmas tree and incorporating cranberry sauce and pistachios, reflecting local holiday flavors.

How Pavlova Differs from Similar Desserts

Pavlova is often compared to meringue, macarons, or even Eton mess, yet it stands apart due to its unique texture. Unlike standard meringues, which are entirely crisp, Pavlova combines a crunchy exterior with a soft, marshmallow-like center. Its lightness and the layering with whipped cream and fruit make it more delicate and airy than other meringue-based desserts, giving it a signature melt-in-your-mouth quality.

Traditional Serving Contexts

Pavlova is typically served during special occasions and festive gatherings. In Australia and New Zealand, it is a staple at Christmas, Easter, and birthday celebrations. The Christmas Tree version is particularly popular during the holiday season, often presented as a centerpiece dessert at family dinners or festive parties. Its striking presentation adds a sense of celebration and artistry to any table.

Interesting Facts and Cultural Notes

Despite its international popularity, the Pavlova remains a symbol of national pride for both Australia and New Zealand. Its light and airy texture was historically a challenge for bakers, requiring precise techniques to achieve the perfect crisp shell and soft interior. Modern adaptations, like the Christmas Trees version, incorporate seasonal fruits, spices, and nuts, demonstrating the desserts versatility. Interestingly, the meringue layers can also be stored in airtight containers, allowing for early preparation while maintaining their delicate structure.

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FAQ about Pavlova Christmas Trees Recipe

Yes, you can prepare the components ahead of time. The meringues can be made and stored in an airtight container for up to 2 days. The cranberry sauce and whipped cream can also be made ahead and refrigerated. However, the meringues should be assembled just before serving to avoid them absorbing moisture and becoming sticky.

Store the meringue circles in an airtight container at room temperature. This will help maintain their crispness. Avoid storing them in a humid environment as meringues can become soft.

Yes, you can substitute the cranberry sauce with other tart fruit sauces, such as raspberry or blueberry sauce. You can also use leftover cranberry sauce from Thanksgiving if you have it.

Yes, you can omit the pistachios or replace them with another type of nut like chopped almonds or hazelnuts. If you prefer, you can skip the nuts entirely for a nut-free version.

Yes, you can use a hand mixer to beat the egg whites, but it may take a little longer to reach stiff peaks. Just make sure you beat the egg whites until they are thick and glossy, with no remaining grittiness from the sugar.

These Pavlova trees are best enjoyed the same day they are assembled. The meringues can become soft and sticky if left overnight. If you must store them, place them in an airtight container in the refrigerator, but note that they may lose some of their crispness.

If your meringues are still sticky after baking, you can return them to the oven at a very low temperature (around 200°F or 90°C) for 20-30 minutes to dry out further. Let them cool completely before storing.

Absolutely! You can add vanilla extract, almond extract, or a little cinnamon or nutmeg to the whipped cream for extra flavor. Just be careful not to over-whip the cream, as it can turn into butter.

Comments

Angela Smith

04/04/2023 11:50:00 AM

I was thrilled to come across this recipe! For the past few years, I've been creating my own three-tiered, bite-sized versions of this dessert for Christmas and cookie parties, and it's always a hit. When I saw Chef John's take on a similar version, I couldn't help but feel a tad disappointed that my creation won't be as unique now. However, I have my own twists - I strain the cranberry sauce, skip the pistachios, and flavor the whipped cream with gingerbread spices and a dash of vanilla. While this may sacrifice some textural complexity for a richer taste, the meringue still provides that satisfying crunch. My spice blend includes cinnamon, ginger, allspice, nutmeg, and cloves, just enough to lightly flavor the whipped cream - it's subtle but so delicious that we often end up eating the leftover straight from the piping bag. The gingerbread cookie essence at the end is a comforting and delightful note after experiencing the meringue and cranberry sauce explosion in every bite.

Samantha Turner

09/15/2023 01:57:05 PM

It was absolutely fantastic, and I adored its flavor. The time and money I invested in it were definitely worth it.

Gary Brown

02/27/2025 10:02:09 AM

Simple to prepare and delightful in taste, these treats were not only visually appealing but also incredibly delicious! I will absolutely be recreating this showstopping dessert again.

Dorothy Wright

02/03/2025 02:28:18 PM

My son and I prepared these delightful meringue Christmas trees for our holiday dinner, and they were a hit! Their light texture was the perfect ending to our festive meal. The tangy cranberry sauce complemented the sweetness of the meringues beautifully. We followed the recipe closely, only opting for four layers instead of five. Our taste testers (husband, other son, and family friend) all agreed that even three layers would have sufficed. We prepped all the components the day before, storing the meringues in an airtight container, and they held up well in the humid Florida weather. While assembling the trees takes some effort, the final result is absolutely worth it. Serving them felt like being professional pastry chefs at home!

Cook Time: 60 minutes