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Christmas tree pavlova topped with cream, berries and pomegranate seeds
Ravi Sharma

Christmas Tree Pavlova

A showstopper Christmas tree pavlova with a crisp meringue shell, soft marshmallow centre, fluffy whipped cream and festive fruit “ornaments.” Easy to make ahead and perfect for Christmas 2026.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cool Time 1 hour
Total Time 2 hours 50 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: Australian, New Zealand (Christmas)
Calories: 260
Ingredients Method Notes

Ingredients
  

Meringue Tree
  • 6 large egg whites about 200 g, at room temperature
  • 300 g 1½ cups caster sugar (superfine sugar)
  • 2 tsp cornflour cornstarch
  • 1 tsp white vinegar or lemon juice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1-2 drops green gel food colouring optional
Topping
  • 300 ml chilled whipping cream
  • 2 tbsp icing sugar plus extra for dusting
  • ½ tsp vanilla extract
  • 200 g strawberries or raspberries
  • 1 pomegranate seeds only
  • 2 kiwis sliced
  • 6-8 mint leaves
  • 1 edible gold star or small star-shaped fruit slice optional

Method
 

Make the Meringue
  1. Prep. Preheat the oven to 120°C (250°F). Line a large tray with baking paper. Draw a 30 cm Christmas tree outline on the paper, then flip it over so the pencil side faces down.
  2. Whisk the whites. Add egg whites and salt to a clean, grease-free bowl. Beat on medium speed until soft peaks form.
  3. Add sugar slowly. Add the sugar one tablespoon at a time, beating 20 to 30 seconds between each. Keep beating until the meringue is thick, glossy and stiff, and feels smooth (not gritty) when rubbed between your fingers.
  4. Fold in extras. Gently fold in the cornflour, vinegar, vanilla and green food colouring, if using.
  5. Shape the tree. Pipe stars or swirls with a large star nozzle, or dollop with a spoon, to fill the outline. Add a small trunk at the base and make small peaks for a branchy look.
Bake and Decorate
  1. Bake. Bake for 80 to 90 minutes, until the outside is dry and crisp.
  2. Cool in the oven. Turn the oven off, crack the door open slightly and let the pavlova cool completely inside (about 1 hour). This prevents cracking.
  3. Whip the cream. Whip the cream with icing sugar and vanilla until soft peaks form.
  4. Decorate. Just before serving, spread or pipe the cream over the tree. Add berries, pomegranate seeds and kiwi as ornaments, then dust with icing sugar for snow. Finish with a star on top.

Notes

  • Make ahead: Bake the meringue up to 2 days ahead and store airtight at room temperature (never in the fridge). Decorate just before serving.
  • Humid weather: Meringue absorbs moisture. Keep the baked tree in an airtight container and decorate at the last minute.
  • No weeping: Add the sugar slowly and make sure it dissolves fully.
  • Egg-free option: Use about 150 ml aquafaba (chickpea water) instead of egg whites. The result is slightly less sturdy.
  • Gluten-free: Naturally gluten-free. Check your vanilla and food colouring labels.
  • Leftovers: Keep in the fridge for up to 1 day. The base will soften.
  • Leftover yolks: Use for custard, lemon curd or ice cream.