Is there anything more festive than this Christmas tree pavlova? The beauty about this pav (aside from its obvious charm) is how easy and simple it is to create, making it the perfect family-friendly recipe for the kids to be involved with. Use our printable stencil below to perfectly shape your tree and let the festive fun take over.

What you need to know before you start

You’ll need to start this recipe at least 5 hours ahead, as the pavlova takes 1 hour and 30 minutes to bake and further time to cool in the oven. The chocolate stars also need time to set, however keep in the mind the hands-on prep time is only roughly 30 minutes. 

You will need some basic cooking equipment such as a baking tray, baking paper, an offset spatula and mixing bowls. This recipe also requires a stand mixer fitted with the whisk attachment, access to an oven and a microwave. If you don’t have a stand mixer, use a large whisk. To perfect the Christmas tree shape, we’ve provided a template you can print out and use, however you’re free to draw your own. 

Why is this the best Christmas tree pavlova recipe?

A classic pavlova recipe is transformed into this festive centrepiece. It’s everything you love about a traditional pav – the crisp chewy meringue, pillowy insides, thickened cream and fresh fruit – reimagined into a fun Christmas tree shape.

It’s easy to prepare, so get the kids involved and turn this into a fun baking project with the family. While we finish our version with raspberries, strawberries and edible white chocolate stars, you can get creative with your decorations and opt for kiwifruit or mango for a green and gold aesthetic. 

Is it okay to make pavlova the day before?

If you have the time, feel free to make the base of the pavlova the day before and leave it to cool in the oven overnight. While a pavlova will generally take roughly 2 hours to cool, letting it sit for longer will ensure it’s completely dry for an extra crisp and chewy meringue. 

What ingredients you’ll need 

Egg whites: Only the whites are used to create a light, airy meringue base that gives the pavlova its signature crisp outer shell and soft, marshmallow-like interior. Use room temperature eggs. Unused egg yolks can be saved for homemade pasta or lemon curd. 

Caster sugar: The fine granules of caster sugar helps to stabilise the egg whites, to create a smooth, glossy texture and ensure the meringue holds its shape when baked. 

White vinegar: White vinegar is a crucial ingredient in the pavlova base, helping to stabilise the egg whites to prevent it from collapsing. 

Cornflour: Cornflour is used in the meringue base to stop it from ‘weeping’, a term used to describe when sugar seeps out. 

White chocolate melts: Melts are used to create the chocolate stars. The creamy sweetness of white chocolate balances the tartness of the berries. 

Thickened cream: Thickened cream is whipped to provide a rich, velvety topping that complements the light meringue while adding richness and indulgence.

Raspberries: Fresh berries add a burst of fruity tartness to contrast the sweetness of the pavlova.

Strawberries: Similarly, strawberries impart a beautiful freshness to the dessert. 

Slivered pistachios: Pistachios add a nutty flavour and a crunchy texture. 

How do you get the perfect Christmas tree shape?

We’ve provided a Christmas tree template to get the perfect shape. Use it as a guide to spread the meringue, or feel free to create your own by drawing onto baking paper. 

Spoon the meringue into a piping back with a 2cm opening. Start by piping the contours of the tree, then pipe into the centre and use an offset spatula to spread it to the edges. 

Find the Christmas tree pavlova stencil here: Christmas tree pavlova stencil

Trace the shape of a Christmas tree onto a sheet of baking paper using the template. Place paper, marked-side down, on a lightly greased baking tray.

How to make the chocolate star decorations

The pavlova is decorated with rustic white chocolate stars all over. To make these, you’ll need space in the fridge for a baking tray, a microwave, a microwave-safe bowl, a spoon and a zip-lock bag.

Melt a small amount of chocolate melts (a few go a long way) in the microwave in 15-seconds bursts, stirring until smooth. You can also use a bowl over a saucepan of simmering water if you prefer – just be sure the base of the bowl doesn’t touch the water.

Spoon the melted chocolate into a zip-lock back and snip off a small corner. Pipe star shapes onto a baking tray lined with baking paper and chill in the fridge until set. Just note, the thinner the stars, the faster they will melt. As a final step, make sure your hands are cold when handling the stars and placing them on your pavlova. 

How to store leftover Christmas tree pavlova

When stored correctly in the fridge in an airtight container or wrapped well in plastic wrap, leftover pavlova should keep its taste and texture for up to 2 days. However, a pavlova dressed with cream and fruit is best eaten as soon as possible. 

What to serve with Christmas tree pavlova

Serve this four-egg pavlova as part of your festive feast. This light, fruity dessert pairs beautifully after a meal of classic Christmas fare like glazed ham, a sage roast turkey and barbecued lobster. 

Display it on a large platter finished with fresh fruit, a sprinkling of slivered pistachio and the chocolate stars. Using a sharp knife, divide the pavlova onto dessert plates and hand them around the dinner table to your friends and family. 

If you love our Christmas tree pavlova recipe, try this 

For more twists on traditional Christmas treats, try these fun and festive desserts:

• Pavlova tiramisu 
• Trifle peach melba 
• Bombe alaska mince tarts