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Pavlova Tree with Strawberry Compote

The Pavlova Tree with Strawberry Compote is a festive twist on classic pavlova, using crisp Swiss meringue rounds stacked with strawberry compote and whipped cream to create a Christmas tree shape. This light, elegant dessert makes a stunning holiday centrepiece and is perfect for summer celebrations, Christmas lunches, and special occasions. Easy to customise with fresh berries and festive toppings.
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Course Dessert

Ingredients
  

For the Meringue:

  • 125 g egg whites about 4 large eggs
  • 250 g caster sugar
  • 17 g cornflour
  • 1 tbsp lemon juice

For the filling:

  • Strawberry Compote or fresh berries depending on how much you want to use

Optional toppings:

  • Fresh berries
  • Whipped cream or Greek yogurt

Instructions
 

  • Add the egg whites and sugar to the bowl of a stand mixer. Place the bowl over a pot of gently simmering water (double boiler style) and whisk constantly until the mixture reaches 65°C and the sugar has fully dissolved.
  • Transfer the bowl to your stand mixer and whisk on high speed for about 7 minutes, or until the bowl feels cool and the meringue forms stiff, glossy peaks.
  • Gently fold in the cornflour and lemon juice until just combined.
  • Pipe or spoon the meringue into small rounds or tree-like tiers on a baking tray lined with parchment paper.
  • Bake at 90°C (fan off) for 1 hour 40 minutes or until the meringues are crisp on the outside. Leave to cool completely in the oven with the door slightly ajar.
  • Layer the cooled meringue pieces with spoons of strawberry compote and a little whipped cream (if using), stacking from largest to smallest to form a tree shape.
  • Finish with fresh berries, mint leaves, or a dusting of gold shimmer. Serve immediately and enjoy