Christmas Tree Pavlova


Christmas Tree Pavlova

Last Christmas, I felt inspired to tweak the classic Aussie Pavlova into my own wacky version – A Christmas Tree Pavlova.

The meringue base is traditionally round, but I decided to shape mine into the rough outline of a Christmas tree. For good measure I also coloured the mix green – both the base as well as the whipped cream topping.

I then took the liberty of decorating my ‘tree’ with coloured candy (rather than fresh summer fruit) and used a bar of chocolate as the tree trunk.

I’d come across some easy-to-make Strawberry Santas on Pinterest only a few days before, so I simply had to try ‘em out. I made six little Santas, easily enough … to guard my little creation;)

The result was pretty satisfying. The kids fell upon it in glee and my nephew claimed it was the best Pavlova he’d ever eaten.

I reckon candy speaks louder than fruit;)


This is the recipe I used:



  • Egg white 225 mls
  • Castor sugar 1 ½ cup
  • Cornflour 2 tsp
  • White vinegar 1 tbsp
  • Vanilla essence 4-5 drops
  • Green food colour

Topping: (Prepare only after meringue base has been baked and cooled.)

  • 600ml Thickened cream
  • 4 tsp castor sugar
  • Green food colour
  • Mini candy

Using an electric beater, whip the cream and sugar until light and fluffy. Set aside  5-6 tablespoons for the Strawberry Santas.

Then add the green colour to the rest of the whipped cream


Whisk egg whites with an electric mixer until soft peaks form. Add the sugar slowly, one tablespoon at a time, while beating constantly at medium to high speed. Continue until all the sugar has been used up. The consistency should be thick and creamy. Make sure that the sugar is completely dissolved, by rubbing a little between thumb and forefinger. If the mixture feels gritty, beat some more until smooth.

Mix cornflour, vinegar, vanilla and green colour until just combined.

Preheat oven to 120° C. Sprinkle some cornflour on a sheet of basking paper to prevent the meringue base from sticking. Then spoon the mixture and shape into the rough outline of a Christmas tree. Bake for 1 hour until the base appears firm. Allow to cool completely before transferring gently to a serving plate (preferably rectangular).

Use a flat spatula to spread the whipped cream topping evenly over the meringue base. Decorate with mini candy and use a rounded bar of chocolate to form the trunk.


Slice the bottom of the strawberry so it has a stable base. Then slice horizontally across and put a bit of white whipped cream between the halves. Use mustard seeds for the eyes and add a bit of cream on the pointed part of the strawberry to form a pompom on the cap.




© 2018  G.A.I.L