Pavlova Christmas tree

A lot more straightforward to make than it looks! Beautiful crisp layers of pavlova all held together with caramel and topped with fresh raspberries.

More than 1 hour

Serves 8-10

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Meringue: 

(You’ll need to make two batches of this for a tree with 7 layers) 

  • egg whites, at room temperature 
  • Pinch fine salt 
  • Pinch cream of tartar 
  • 1½ cups (330g) castor sugar  
  • 1 tsp (5ml) cornflour 
  • 1 tsp (5ml) white or apple cider vinegar 

 

Topping: 

  • 2 cans (385g each) Caramel Treat 
  • PnP edible gold or bronze dust and icing sugar, for decorating 
  • Raspberries and pomegranate rubies, for decorating (fresh stone fruit works well too) 

 

Method

  1. Preheat oven to 140°C. 
  2. Line 3 baking trays with baking paper. 
  3. Whisk egg whites, salt and cream of tartar until medium-stiff peaks. 
  4. Add sugar 1 heaped tablespoon at a time, whisking continuously until glossy and stiff peaks form – this can take about 12-15 minutes with an electrical whisk.  
  5. Combine cornflour and vinegar and mix to create a paste, then whisk into meringue mixture when adding the last bit of sugar. 
  6. Test if it is ready by rubbing a little mixture between your fingers to ensure all sugar is dissolved. The mixture should be quite stiff with a shiny almost velvet-like appearance. 
  7. Spoon a few dollops onto prepared baking trays and spread out into various sized discs – we used 5cm to 22cm discs. (Meringue does puff up in oven slightly, so don’t place too close to each other.) 
  8. Decrease oven to 100°C and place meringue in oven.  
  9. Bake for 1½ hours until crisp outside and light, checking that bottom of meringue is also set. 
  10. Switch off the oven and cool pavlovas for 20-30 minutes.  
  11. Repeat process with second batch of meringues and then dry out all baked pavlovas in the oven for at least 2 hours, or overnight.  
  12. Whisk caramel until smooth. 
  13. Stack meringues from big to small to resemble a Christmas tree, spreading each layer with caramel. 
  14. Finish off by studding with raspberries and pomegranate rubies, and dust with gold dust and icing sugar. 

 

For more pro tips, click here to get to know your meringue.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.