Mini Pavlova Christmas Trees Recipe

I’m so excited to share this delightful little treat with you—my Mini Pavlova Christmas Trees Recipe is exactly the kind of festive dessert that’ll have your family and friends oohing and aahing! These charming meringue trees are not only visually stunning, but they’re surprisingly easy to make once you get the hang of it. If you love pavlova but want to jazz it up for Christmas, you’ll find this recipe is a real winner and a total showstopper on the holiday table.

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Ingredients You’ll Need

These ingredients work harmoniously to create that iconic pavlova crunch and cloud-like creaminess. I always recommend using fresh, room temperature egg whites—they whip better and result in a sturdier meringue, which is vital when piping these delicate Christmas trees.

• Egg whites: Make sure they’re free-range and at room temperature for the fluffiest peaks.
• Caster sugar: This fine sugar dissolves quicker than granulated, helping avoid grainy meringue.
• White vinegar: Adds stability to your meringue and a slight tang to balance the sweetness.
• Cornflour: This little secret keeps the meringue crisp on the outside and slightly marshmallowy inside.
• Sunbeam Australian Pistachios: For an earthy crunch and a beautiful green contrast as garnish.
• Thickened cream: Whipped until just firm, it brings richness and softness to the finished trees.
• Icing sugar: Sweetens the cream lightly without granularity.
• Rosewater: Adds a subtle floral note—I promise it’s not overpowering, just elegant.
• Silver cachous, raspberries, freeze-dried raspberry powder, strawberries: All fun little decorations to make your trees sparkle and taste fresh.

Variations

I love to switch things up sometimes and play around with flavors and decorations on these Mini Pavlova Christmas Trees. Feel free to customize them to suit your family’s taste or dietary needs — the basics stay the same, but the toppings are where you can really get creative.

• Flavor Twist: Once, I swapped the rosewater for vanilla extract because a friend isn’t a fan of floral flavors. It was just as dreamy and kid-approved!
• Nut-Free Option: I’ve made them without pistachios and instead dusted with cocoa powder or cinnamon for a warm holiday vibe.
• Fruit Changes: Using a mix of fresh blueberries, pomegranate seeds, or even tiny candy canes makes the trees even more festive and fun.
• Vegan Adaptation: Though tricky with classic pavlova, you can experiment with aquafaba (chickpea water) as a substitute for egg whites to make vegan meringues.

How to Make Mini Pavlova Christmas Trees Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 100°C fan-forced (or 120°C if you’re using a conventional oven). Trust me, this low-and-slow heat is crucial for drying out the meringue without browning it. Grease two large baking trays and place your baking paper on top. Here’s a little trick: before you flip the paper over, mark four 4.5cm circles on the back of each sheet as guides for piping your meringue — then place the paper with the marked side down so the circles won’t bake onto your pavlovas.

Step 2: Whip Your Meringue to Glossy Peaks

Using an electric mixer, beat your egg whites until soft peaks form—this usually takes a few minutes. Then, slowly add your caster sugar one tablespoon at a time. You’ll want to beat after each addition until the sugar fully dissolves (no graininess!) and the meringue turns glossy and thick. That sheen means your pavlovas will have the perfect texture. Once smooth, fold in the vinegar and cornflour; these help create that signature pavlova texture that’s crispy on the outside and marshmallowy inside.

Step 3: Pipe Your Mini Trees with Care

This part is where the fun begins. Scoop a quarter of your mixture into a piping bag with a 1cm plain nozzle and pipe little mounds onto the circles you’ve marked on your paper — these form the base of your trees. Next, switch to a piping bag with a 0.5cm fluted nozzle for the tree layers. Starting from the base of each mound, pipe three rows of small vertical layers to build a lovely tree shape. This piping step took me a couple of tries to get consistent, but once you’re rolling, it’s pretty addictive!

Step 4: Bake Slowly and Cool Gradually

Bake your tiny pavlova trees for 50 minutes to an hour. The goal: crisp edges that are pale, not browned. Once the timer’s up, turn off the oven but leave the door slightly ajar and let the pavlovas cool inside. This slow cooling helps prevent cracks and keeps the texture spot-on. I usually do this while prepping the cream topping—talk about multitasking!

Step 5: Prepare Pistachios and Whipped Cream

While your pavlovas cool, blitz the pistachios in a food processor until they’re finely crumbed. Then, with your electric mixer, whip the thickened cream together with icing sugar and rosewater until you get just-firm peaks. The rosewater adds a lovely festive floral note but don’t worry—it’s really subtle. If you’re not sure you’ll like it, start with half a teaspoon.

Step 6: Decorate Your Mini Pavlova Christmas Trees

Pop a quarter of your whipped cream into a small plain nozzle piping bag and pipe tiny rounds onto each meringue tree — this acts like glue for your silver cachous and other decorations. Next, sprinkle on the pistachio crumbs, scatter raspberries, dust freeze-dried raspberry powder, and add those sparkling silver cachous for that icy, magical effect. Serve with fresh strawberries and a dollop of the remaining cream on the side.

How to Serve Mini Pavlova Christmas Trees Recipe

Garnishes

I really adore using silver cachous and fresh raspberries to create that wintry sparkle and pop of color on these mini pavlova trees. The freeze-dried raspberry powder is my secret weapon—it adds a subtle fruity tang and a beautiful rosy dusting that makes each tree look extra magical. Plus, the crushed pistachios bring in a little green crunch that feels so festive.

Side Dishes

Since these are mini desserts, I like pairing them with other light holiday treats like gingerbread cookies or a refreshing citrus salad to balance the sweetness. Sometimes, I serve them alongside a rich Christmas pudding for a diverse festive spread.

Creative Ways to Present

For special Christmas parties, I’ve arranged these mini pavlova trees on a large platter lined with fresh pine branches and sprinkled edible glitter for that snowy effect. Another time, I served each tree in individual mini glass bowls with a spoonful of berry compote underneath — it made the presentation so charming and easy to serve at buffet-style gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, which is rare in my house, store the pavlova trees separately from the cream in an airtight container at room temperature for up to 1-2 days. They tend to soften in the fridge because of moisture, so keep them dry until just before serving.

Freezing

I’ve tried freezing the meringue bases on their own wrapped well in foil and sealed in a bag. They keep great for a few weeks, which lets you prep ahead. Just thaw them at room temperature before adding cream and decorations.

Reheating

Meringues are best enjoyed fresh or at room temperature, so I avoid reheating. If you need to crisp them up a bit, a few minutes in a low oven (around 90°C) can help, but watch carefully to avoid browning.

FAQs

Final Thoughts

I absolutely love how this Mini Pavlova Christmas Trees Recipe has brightened up my holiday celebrations every year — it’s become a beloved tradition in my kitchen. It’s one of those recipes that looks like you put in way more effort than you actually did, which, let’s be honest, we all need around the busy festive season! I hope you’ll give it a go and enjoy making (and eating) these cute little pavlova trees as much as I do. From my kitchen to yours, happy baking and merry Christmas!

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