Mini Pavlova Christmas Tree: A Festive Holiday Centerpiece
Introduction
Create a stunning centerpiece for your holiday table with this Mini Pavlova Christmas Tree. This delightful dessert captures the essence of the festive season with its light, crispy meringue layers adorned with fresh fruits and cream. A beautiful treat that’s perfect for sharing with family and friends during Christmas celebrations. Don’t miss out—subscribe to receive this recipe directly in your inbox!
Why You’ll Love This Recipe
This Mini Pavlova Christmas Tree delivers on multiple fronts—its rich flavor, ease of preparation, and family-friendly presentation make it a hit at any holiday gathering. Enjoy the crisp outer shell and soft inner meringue combined with smooth whipped cream and juicy berries for a taste that feels like a celebration in every bite.
Ingredients
– 4 egg whites
– 1 cup caster sugar
– 1 tsp cornflour
– 1 tsp white vinegar
– 1/2 tsp vanilla extract
– 1 1/4 cups heavy cream
– 2 tbsp icing sugar
– 1 tsp vanilla extract (extra)
– Fresh berries (strawberries, blueberries, raspberries)
– Kiwi slices
– Mint leaves
– Edible gold or silver dust (optional)
Necessary Tools
– Electric mixer
– Baking tray
– Baking paper
– Spatula
– Mixing bowls
Ingredient Swaps and Additions
Feel free to experiment with your toppings. Swap berries for other fruits like sliced peaches or mango for a tropical flair. You can also sprinkle coconut flakes or use flavored whipped cream for an added twist.
Step-by-Step Instructions
1. Preheat the oven to 120°C (250°F) and line a baking tray with baking paper.
2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
3. Gradually add caster sugar, one tablespoon at a time, beating until thick and glossy.
4. Gently fold in cornflour, vinegar, and vanilla extract with a spatula.
5. Spoon meringue into dollops forming nests with indentations, varying in size for layering.
6. Bake for about 1 hour until meringues are firm and dry. Allow to cool in the oven with the door ajar.
7. Whip heavy cream with icing sugar and vanilla until soft peaks form.
8. Assemble by stacking meringue bases, using whipped cream to secure layers, tapering to form a tree shape.
9. Decorate with berries, kiwi, mint, and edible dust.
Serving Suggestions
Pair this dessert with a glass of bubbly or a warm cup of coffee to enhance the sweet, creamy flavors of the Pavlova.
Pro Tips for Success
Ensure your mixing bowl is completely dry and grease-free for best results. Fresh, room-temperature eggs will whip up better for a stable meringue.
Storing and Reheating
This dessert is best enjoyed fresh; however, you can make the meringue nests ahead and store in an airtight container for a day. Assemble with cream and fruit right before serving.
FAQ Section
Q: Can I make the meringue in advance?
A: Yes, store the meringue nests in an airtight container for up to a day before assembling.
Q: Can I use frozen berries?
A: It’s best to use fresh berries to avoid excess moisture, but if using frozen, thaw and blot before use.
Conclusion
This Mini Pavlova Christmas Tree recipe pairs visual appeal with delightful flavors, making it the star of your holiday dessert table. Easy to make and a joy to eat, it’s perfect for sharing the holiday spirit. We invite you to leave your reviews and share your creations on social media, tagging us so we can see your beautiful work!
Nutritional Information
Per serving: Approximately 210 calories, 10g fat, 12g sugar, 2g protein.
Mini Pavlova Christmas Tree
Ingredients
Method
- Preheat the oven to 120°C (250°F) and line a baking tray with baking paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add caster sugar, one tablespoon at a time, beating until thick and glossy.
- Gently fold in cornflour, vinegar, and vanilla extract with a spatula.
- Spoon meringue into dollops forming nests with indentations, varying in size for layering.
- Bake for about 1 hour until meringues are firm and dry. Allow to cool in the oven with the door ajar.
- Whip heavy cream with icing sugar and vanilla until soft peaks form.
- Assemble by stacking meringue bases, using whipped cream to secure layers, tapering to form a tree shape.
- Decorate with berries, kiwi, mint, and edible dust.
