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Pavlova Christmas Trees

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Celebrate the holidays with these stunning Pavlova Christmas Trees, a festive dessert that combines crisp meringue, tangy cranberry sauce, fluffy whipped cream, and crunchy pistachios. These elegant treats are perfect for your holiday dessert table and can be made ahead for easy assembly.

Ingredients

Meringue Circles:

  • 3/4 cup white sugar
  • 2 teaspoons cornstarch
  • 3 large egg whites (room temperature)
  • 1 pinch salt
  • 1 pinch cream of tartar (optional)
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon white vinegar

Cranberry Sauce:

  • 2 cups fresh cranberries
  • 1/2 cup white sugar
  • Zest of 1/2 orange
  • 1 pod star anise
  • 1 pinch salt
  • 1 cup freshly squeezed orange juice

Whipped Cream:

  • 1 cup very cold heavy cream

Assembly:

  • 1/2 cup chopped roasted pistachios
  • 2 tablespoons confectioners’ sugar (for dusting

Instructions

Prepare the Meringue:

  1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk together sugar and cornstarch.
  3. In a clean mixing bowl, beat egg whites, salt, and cream of tartar on high speed until foamy.
  4. Gradually add the sugar mixture, one tablespoon at a time, beating until the mixture is thick and glossy. Add vanilla extract and vinegar, and continue beating until stiff peaks form.

Shape and Bake the Meringue:

  1. Transfer the meringue into a piping bag fitted with a star tip.
  2. Pipe circles of decreasing sizes onto the prepared baking sheets (e.g., 3 inches, 2.5 inches, 2 inches, and a small “kiss” for the top). Each tree should have four circles.
  3. Bake for 1 hour 15 minutes, rotating the pans halfway through. Meringues should be dry and crisp.
  4. Turn off the oven, prop the door open, and let the meringues cool inside for at least 1 hour.

Prepare the Cranberry Sauce:

  1. In a saucepan, combine cranberries, sugar, orange zest, star anise, salt, and orange juice.
  2. Simmer over medium-high heat, stirring occasionally, until the cranberries soften, about 5 minutes.
  3. Remove from heat, let cool, and refrigerate until needed.

Whip the Cream:

  1. In a bowl, whip cold heavy cream until soft peaks form. Refrigerate until assembly.

Assemble the Pavlova Trees:

  1. Place the largest meringue circle on a plate. Add a layer of whipped cream, cranberry sauce, and pistachios.
  2. Stack the next largest meringue circle and repeat the layering process.
  3. Finish with the smallest meringue “kiss” on top.
  4. Drizzle additional cranberry sauce and dust with confectioners’ sugar for a snowy effect.

Notes

  • Make-Ahead Tip: Meringue layers can be made up to 2 days in advance and stored in an airtight container at room temperature.
  • Flavor Variations: Swap cranberry sauce for raspberry or pomegranate sauce.
  • Nut Alternatives: Use almonds, pecans, or walnuts instead of pistachios.
  • Mini Pavlovas: Create bite-sized versions by piping smaller meringue circles.

Find it online: https://avarecipe.com/pavlova-christmas-trees/