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+ servings
A 5 tier Christmas Tree Pavlova, topped with a star shaped slice of mango
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5 from 1 vote

Christmas Tree Pavlova

Looking for something different to serve this holiday season? This Christmas Tree Pavlova is fun to make, tasty, and visually impressive!
Prep Time25 mins
Cook Time1 hr
Cooling Time3 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 8 People
Calories: 377kcal
Author: Marie Porter


Parchment Paper
Baking Sheet


Mini Pavlovas

  • 6 Large Egg Whites
  • Pinch Salt
  • 1 ½ cup Super Fine / Castor Sugar *
  • 3 teaspoon Vinegar
  • 1 ½ teaspoon Cornstarch
  • 1 ½ teaspoon Vanilla Extract Or other non-oil flavouring
  • Green Food colouring

Whipped Cream

  • 2 ½ cup Heavy Cream
  • 2 tablespoon Granulated Sugar optional
  • 1 teaspoon Vanilla Extract Or other flavouring
  • Green food colouring


  • Fruit of choice.


  • Get ready: Preheat your oven to 250 degrees. Fit your electric mixer with the whisk attachment.
  • Cut 2 sheets of parchment paper to fit your baking sheets. Draw circles of the following sizes on them (1 of each):
    Pan 1: 8"/20 cm, 5" / 12.5 cm, 2"/ 5 cm.
    Pan 2: 6.5" / 16.5 cm, 3.5" / 9 cm
    Place parchment paper in your pans, marked side down. You should be able to see the markings through the paper.
    Set aside.
  • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form.
  • Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle vinegar, cornstarch, vanilla, and food colouring over meringue, gently fold in till combined.
  • Divide meringue amount your drawn circles - smoothing meringue out to the edges of the guides.
    Aim to have each round about the same height. If they're not perfectly even or all the way out to the circle, don't worry!
  • Put the baking sheets into your oven, bake for 55 minutes.
  • Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
  • Just before serving, whip the heavy cream.
    I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want.
    Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Once heavy cream is whipped to the desired thickness, add any desired flavourings, if applicable, as well as the green food colouring. Mix until well combined.
  • Place largest meringue on serving plate, top with some whipped cream, and then fruit.
    Add the next largest meringue, and gently top with whipped cream and fruit.
    Repeat with the remaining meringues and whipped cream, ending with a peak of whipped cream.
  • Add your "Christmas tree topper" - a slice of starfruit, a star cut from a piece of mango, or whatever else you'd like - and serve immediately!


* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!


Calories: 377kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 61mg | Potassium: 102mg | Fiber: 1g | Sugar: 39g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg