pavlova christmas tree

pavlova christmas tree

raw material

12 servings

Pavlova (a common Russian female name)

  • 8 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 1 ¾ cup granulated sugar (350 g)
  • 8 ounces semisweet chocolate chips (225 g)

Sweetened Cranberries

  • ½ cup granulated sugar (100 g), divided
  • ¼ cup water (60 ml)
  • 1 cup cranberries (140 g)

Pistachio Whipped Cream

  • 8 oz mascarpone (225 g)
  • 2 cups heavy cream (480 ml)
  • ½ cup powdered sugar (55 g), divided, plus 2 tablespoons
  • 6 ounces unsweetened pistachio spread (165 g)
  • ½ teaspoon juniper green gel food coloring
  • 3 sprigs fresh rosemary, trimmed into 1-inch (2.5 cm) pieces, for garnish

Nutritional Information

View information

  • Calories 560
  • Fat 43g
  • Carbohydrates 41g
  • Fiber 3g
  • Sugar 34g
  • Protein 11g

An estimate based on a serving size.


  1. To make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 round objects, such as plates or glasses, starting at 6 inches in diameter and going down 1 inch in diameter. Trace each circle on the parchment, leaving at least 1 inch of space between the circles. Flip the parchment over so the marked side is facing down. Set the grill to the middle and top positions. Preheat oven to 250°F (120°C).
  2. Add egg whites, cream of tartar and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, about 2 minutes. Increase speed to medium-high and add granulated sugar, 1 tablespoon at a time. Continue mixing until firm, glossy peaks form, about 7 minutes total. If desired, remove bowl from mixer and transfer meringue to a larger bowl.
  3. Place chocolate chips in a small microwave-safe bowl and microwave every 30 seconds until melted, 1½–2 minutes total.
  4. Pour the melted chocolate into the meringue and gently fold twice with a rubber spatula to create a marbled effect.
  5. Use a rubber spatula to spread the meringue onto the parchment paper, filling in the drawn circles. Smooth the edges with a spatula, making sure each round is 1 inch high.
  6. Bake the meringue for 2 hours. Without opening the oven door, turn off the heat and let the meringue cool for 8 hours, or overnight.
  7. Make the sweetened cranberries: Place a wire rack on a baking sheet.
  8. Add ¼ cup sugar and water to a small saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture begins to boil, about 3 minutes. Add the cranberries and stir until evenly coated. Transfer cranberries to a wire rack and let dry for 1 hour.
  9. Transfer cranberries to a medium bowl. Sprinkle remaining 1/4 cup sugar over berries and toss to coat. Return the cranberries to the wire rack to dry for 1 hour.
  10. Make the pistachio cream: In a medium bowl, beat the mascarpone with an electric hand mixer on medium-high speed until lightly fluffy, about 1 minute.
  11. In a large bowl, beat heavy cream with a hand mixer until soft peaks form, 4-5 minutes. Add ½ cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2-3 minutes. Add pistachio jam and food coloring and mix well. Using a rubber spatula, stir the whipped mascarpone cheese into the whipped pistachio cream until well combined. Cover and refrigerate until ready to assemble.
  12. Place largest meringue on a flat plate and top with about 2 cups pistachio cream, spreading almost to the edges of the meringue. Continue stacking, working from the largest meringue layer to the smallest, alternating with the cream. Finished with minimal meringue.
  13. Glue the sweetened cranberries and rosemary sprigs to the pistachio cream layer around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine mesh sieve and dust the top.
  14. Slice and serve.
  15. enjoy!
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