Pavlova Christmas Tree - Ginja B

Pavlova Christmas Tree

We love organising the Christmas desert! this amazing pavlova Christmas tree from the Australian Women's Weekly looks amazing, and oh what fun to make. This would absolutely be a centrepiece on your desert table that is for sure, put your spin on it maybe some chocolate sprinkled over, a Cadbury flake maybe or lots colour in the way of berries, which are so plentiful this time of year in Australia. Don't be afraid of making a pavlova, you have got this!


  • 2 Gold kiwi fruit
  • 2 Kiwi fruit, green
  • 6 Egg whites
Baking & spices
  • 1 1/2 cups Caster sugar
  • 1 pinch Cream of tartar
  • 2 tablespoon Icing sugar
Nuts & seeds
  • 1/3 cup Coconut, flaked
  • 300 Millilitre thickened cream
  • 230 gram box Ferrero Rafaello, unwrapped
  • 1/4 cup Fresh passionfruit pulp


    • Preheat oven to 120°C (100°C fan-forced). Grease two large oven trays. Draw a 19cm, 16cm, 13cm, 9cm and 6cm circles on baking paper (see below). Place on trays.
    • 2
      Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions and until meringue is smooth and glossy. Gently and quickly fold in coconut. The fat in the coconut will start to deflate the meringue, so don't overwork it.
    • 3
      Place 1/2 cup of meringue on the 6cm circle; form a peak. Divide the remaining meringue between the remaining circles. Using the back of a spoon or palette knife, build up the sides.
    • 4
      Bake meringues for 1½ hours or until dry to the touch. Rotate trays halfway through. Cool meringues in oven with door ajar.
    • 5
      Beat the cream and icing sugar in a medium bowl with an electric mixer until firm peaks form. Cut out 4cm and 3cm stars from kiwi fruit slices, if you like.
    • 6
      Just before serving, place the 19cm meringue on a cake stand. Spread with some of the cream mixture; top with 16cm meringue. Top with more cream mixture, some kiwi fruit and Rafaellos; drizzle with some of the passionfruit. Repeat with the 13cm and 9cm meringues. Top with the 6cm meringue, a little cream and a Rafaello. Just before serving, drizzle with the remaining passionfruit.


    Recipe Credit: The Australian Women's Weekly

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