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Christmas Tree Pavlova

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 40 mins
  • Cook Time 4 hours
  • Total 4h 40 mins
  • Advanced
  • Serves 12

This Christmas Tree Pavlova will make the most stunning, show-stopping centre piece at the Christmas Dinner table. A labour of love but surprisingly easier than you think to make!

TIP: Wipe the stand mixer bowl with white distilled vinegar to remove all traces of grease. Tonka beans can be replaced in coulis with a split vanilla bean pod – scrape seeds into mixture and add pod too.

Compatible with

Allergies

  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

Cooking mode

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For the meringue

  • 180g egg whites
  • 230g icing sugar

For the coulis

  • 125g frozen strawberries
  • 125g frozen cranberries
  • 1 large orange, juice and zest, divided
  • 2 tbsp sugar
  • 2-3 cardamom pods, seeds only
  • 1 cinnamon stick
  • 1 tonka bean, finely grated (optional)

For the whipped cream

  • 500ml whipping cream (or double cream)
  • 1 tbsp vanilla
  • 4 tbsp icing sugar, sifted
  • 2 tbsp corn flour, sifted

To assemble

  • 1 x 28cm/11" bamboo skewer (or 2 shorter skewers)
  • 130g strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
  • 175g mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)

To decorate

  • Star topper on cocktail stick (or festive alternative)
  • Festive berries
  • Rosemary sprigs
  • Pomegranate seeds
  • Christmas sprinkles
  • Gold leaf
  • Icing sugar, to dust

Utensils

  • Stand mixer
  • Baking parchment
  • Step 1

    Preheat oven to 150°C/130°C fan, gas mark 2.

  • Step 2

    Line 2 baking sheets with parchment then draw 3 rounds on each tray with the following diameters; 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) and 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″). Set the trays to one side. It’s best to use an edible marker but if you don’t have that cut the parchment to fit and draw round with pen or pencil then turn over and adhere the unmarked side to the baking tray.

  • Step 3

    Add the egg whites to the bowl of the stand mixer and beat on the highest setting for about 1 minute. Add the icing sugar a tablespoon at a time whilst beating continuously. Repeat until all sugar is used up.

  • Step 4

    Beat for a further 5 minutes or until thick and glossy. There should be no grains of sugar when rubbing mixture between fingers. The meringue is ready when you can tip the bowl upside down without it coming loose.

  • Step 5

    Fit a large piping bag with a large star nozzle. Pipe a 1.2cm / 1/2″ decorative border on the outskirts of every circle in whichever pattern you wish. It should be about 2cm / 4/5″ thick. (If pressed for time skip this and pipe tight coils to the edge.)

  • Step 6

    Pipe tight coils into the centre of each of the bordered circles and using an offset spatula smooth. Alternatively, you can pipe coils first leaving room for the border then pipe the border at the end.

  • Step 7

    Place the tray with the largest meringues at the top of the oven and the smaller ones at the bottom. Turn the oven down to 120°C/100°C/gas mark 1/2. Bake for roughly 1 hour or until the base of the large ones are fully dry. Turn off oven and leave to cool for at least 3 hours or overnight.

  • Step 8

    Make the coulis whilst the meringue is baking. Place all coulis ingredients into a saucepan and cook over medium heat, simmering for about 5 minutes until the fruits are easy to squash with the back of a spoon. Remove whole spices and leave to cool. Blend with an immersion blender and strain to remove seeds, if dsesired. Set to one side.

  • Step 9

    When you’re ready to assemble whip the cream and vanilla together in a stand mixer until combined then sift in the icing sugar and cornflour. Whisk on high until stiff.

  • Step 10

    Pierce each merignue round in the centre with the bamboo skewer and set to one side.

  • Step 11

    To build, create a workstation of all elements. Place a little whipped cream onto the bottom of a serving platter then place the largest circle of meringue at the bottom.

  • Step 12

    Layer with whipped cream up to the edges, roughly 1cm / 2/5″ thick. Gently press 4 strawberry rounds into the cream to act as support. Scatter over the chopped fruits then drizzle with the coulis. Stick the bamboo skewer into the middle.

  • Step 13

    Feed the next largest meringue onto the skewer then repeat the layering process. You will need fewer strawberry rounds as you work your way up.

  • Step 14

    Once constructed add a little whipped cream to the top, a little coulis and whatever you see fit.

  • Step 15

    Top with your star and then add all of your decorative elements. Dust with icing sugar if you wish and serve immediately.

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