Name: Mini Christmas Pavlova Trees Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Australian
Ingredients: 6 free-range egg whites, at room temperature; 1 1/2 cups caster sugar; 1 tsp white vinegar; 3 tsp cornflour; 1/4 cup Sunbeam Australian Pistachios; 300ml thickened cream; 1 tsp pure icing sugar; 1 tsp rosewater; Silver cachous, for decorating; Raspberries, for decorating; Freeze-dried raspberry powder, for sprinkling; Strawberries, to serve

If you’re looking for a festive dessert that’s not only adorable but absolutely delicious, then you have to try this Mini Christmas Pavlova Trees Recipe. These little meringue creations are as fun to make as they are to eat, topped with fluffy cream and colorful garnishes that scream holiday cheer. Trust me, once you nail this recipe, your family and friends will be begging you to make them every Christmas!

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Why You’ll Love This Recipe

Festive and Fun: These mini pavlova trees stand out as a unique holiday treat that’s sure to wow your guests.
Perfect Portion Size: The mini size means you can enjoy a sweet bite without feeling overly indulgent.
Crunchy Yet Creamy: The crisp meringue contrasts beautifully with the smooth rosewater-scented cream topping.
Customizable Decorations: You can play around with colors and toppings to make each tree your own festive masterpiece.

The image shows three small, white meringue desserts shaped like mini Christmas trees on a white, scalloped rectangular plate. Each meringue has multiple swirled layers forming the tree shape, decorated with small shiny silver balls and sprinkled with red powder. A fresh red raspberry sits on top of each meringue. Around the meringues, there are crushed green pistachios and extra raspberries on the plate. In the background, a clear bowl filled with mixed red berries and a white bowl with cream are placed on a white marbled surface, along with two green glittery Christmas ornaments. Photo taken with an iphone --ar 2:3 --v 7 - Mini Christmas Pavlova Trees, festive pavlova dessert, holiday meringue treat, Christmas dessert ideas, easy festive holiday recipes

Ingredients You’ll Need

These ingredients work together to create that perfect light, crunchy meringue base and the indulgent cream that makes the pavlova trees irresistible. You’ll want to make sure you’re using fresh egg whites and thickened cream for the best results.

Flat lay of six whole free-range eggs with clean shells, a small white ceramic bowl of caster sugar, a small white bowl containing white vinegar, a small white bowl of cornflour, a small mound of Sunbeam Australian pistachios, a white ceramic bowl filled with thickened cream, a small white bowl with pure icing sugar, a small white bowl of rosewater, fresh raspberries, fresh strawberries, silver cachous, and a small pile of freeze-dried raspberry powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Christmas Pavlova Trees, festive pavlova dessert, holiday meringue treat, Christmas dessert ideas, easy festive holiday recipes

Free-range egg whites: Room temperature ones whip up better for a stable, fluffy meringue.
Caster sugar: Fine sugar dissolves quickly, which helps avoid a gritty texture in your pavlova.
White vinegar: Helps stabilize the meringue and gives it that perfect glossy finish.
Cornflour: Keeps the center of your pavlova soft and marshmallowy.
Sunbeam Australian Pistachios: Adds a lovely green crunch and a nutty flavor that pairs beautifully with the cream.
Thickened cream: Whipping cream is essential for that silky, airy topping.
Pure icing sugar: Sweetens the cream just right without weighing it down.
Rosewater: Adds a subtle floral note that makes this dessert extra special.
Silver cachous, raspberries, freeze-dried raspberry powder, strawberries: Beautiful garnishes that bring sparkle and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing the Mini Christmas Pavlova Trees Recipe to match whatever mood or ingredients I have on hand. The basic version is fantastic, but feel free to get creative!

Berry Medley: I sometimes swap raspberries and freeze-dried raspberry powder for mixed berries like blueberries and pomegranate seeds, giving the trees a more colorful and juicy pop.
Dairy-Free Option: If you need a dairy-free version, coconut cream whips up nicely and pairs well with the pistachios and rosewater.
Chocolate Drizzle: I discovered that drizzling a little melted white or dark chocolate over the trees before serving adds an elegant touch and a flavor contrast that’s divine.
Festive Flavors: Add a pinch of cinnamon or nutmeg into the cream for a cozy winter twist that’s perfect for holiday gatherings.

How to Make Mini Christmas Pavlova Trees Recipe

Step 1: Preparing Your Oven and Baking Sheets

Start by preheating your oven to 100°C fan-forced (or 120°C conventional). I always grease two large oven trays and then place my baking paper sheets on top. Here’s a trick: before flipping the sheets, mark four 4.5cm circles on the back to guide your meringue piping—it helps keep the trees uniform and neat. Make sure to leave enough space between each circle so air can circulate while baking.

Step 2: Whipping the Meringue

Using an electric mixer, beat your room temperature egg whites until you see soft peaks forming—that’s when they hold a gentle peak but still curl over when the beaters lift out. Then, add your caster sugar gradually, one tablespoon at a time. It’s crucial to wait until the sugar dissolves after each addition. This step took me a few tries to master, but patience here means no gritty bits in your pavlova! Once all the sugar is in, mix in the vinegar and cornflour until everything is glossy and combined.

Step 3: Piping Your Mini Christmas Pavlova Trees

Divide a quarter of your meringue into a piping bag fitted with a 1cm plain nozzle and pipe small mounds onto the marked circles on your baking sheets. These mounds will form the base of your little trees. Next, take the rest of your meringue and switch to a smaller, 0.5cm fluted nozzle. Start piping rows of small vertical layers around the base mound to create the shape and texture of a Christmas tree. This layering is what gives the pavlovas their charming pine-tree look. It might seem fiddly at first, but it’s actually quite fun and therapeutic! Bake for 50 minutes to 1 hour, or until the edges are crisp but not colored. Once done, turn the oven off and leave the pavlovas inside to cool slowly with the door ajar. This helps avoid cracks.

Step 4: Making the Pistachio Crumbs and Whipping the Cream

While the pavlovas cool, chop your pistachios in a food processor until you get fine crumbs. I love the little crunch and color they add. Then whip your cream together with icing sugar and rosewater until you get just-firm peaks. Be careful not to overwhip here; you want a smooth but stable cream that’ll hold its shape when piped.

Step 5: Decorating and Serving Your Mini Christmas Pavlova Trees

Pop about a quarter of the cream in a small piping bag with a plain nozzle and pipe little rounds of cream onto your cooled pavlova trees—this acts like edible glue for your silver cachous, raspberries, and raspberry powder decorations. Sprinkle on the pistachio crumbs for a festive pop of green, and serve with fresh strawberries and the remaining cream on the side. Your guests will be instantly enchanted.

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Pro Tips for Making Mini Christmas Pavlova Trees Recipe

Use Room Temperature Egg Whites: I learned that cold egg whites don’t whip up as well, so always let them sit out for about 30 minutes before starting.
Slow Sugar Incorporation: Adding sugar bit by bit and ensuring it dissolves prevents a grainy texture—this made a huge difference in my pavlova’s smoothness.
Cool Pavlovas Gradually: Leaving the pavlovas to cool in the turned-off oven stopped cracks and kept them perfectly crisp on the outside and marshmallowy inside.
Pipe With Patience: Taking your time to pipe the layers neatly results in those magical tree-like ridges, and your effort really shows on the plate.

How to Serve Mini Christmas Pavlova Trees Recipe

Mini Christmas Pavlova Trees Recipe - Serving

Garnishes

I love silver cachous because they give a sparkling, festive touch that instantly makes the trees feel special. The tangy raspberries balance the sweetness perfectly, and the freeze-dried raspberry powder adds a lovely burst of color and flavor. Pistachio crumbs not only add crunch but also a pretty green that fits the Christmas tree theme so well.

Side Dishes

These mini pavlova trees are quite the showstopper, so I usually keep sides simple. Fresh berry salad or a light citrus sorbet pairs beautifully, balancing the sweetness while keeping the meal feeling fresh and light.

Creative Ways to Present

For holiday parties, I’ve arranged these mini pavlovas on a large platter dusted lightly with coconut flakes to mimic snow. Adding a few sprigs of fresh mint or edible gold leaf makes them look extra magical. You can even serve them on individual mini cake stands or in clear glass domes for a wow factor that guests love.

Make Ahead and Storage

Storing Leftovers

Because meringues can get soggy quickly, I recommend storing any leftover pavlova bases separately in an airtight container at room temperature. The cream topping should be kept refrigerated and added fresh before serving again. This way, your pavlova trees stay crisp and delicious.

Freezing

I’ve frozen the baked pavlova shells before with great success—just make sure they’re fully cooled and wrapped well in airtight containers. When you’re ready to use them, thaw at room temperature then add the cream and decorations fresh. This trick saves so much time before the big day.

Reheating

I don’t recommend reheating meringues since heat can cause them to soften or lose their crunch. Instead, bring the shells to room temperature before adding cream and garnishes for the best texture and flavor.

FAQs

Can I use regular sugar instead of caster sugar in this recipe?

While regular granulated sugar can work in a pinch, caster sugar dissolves much more easily, which ensures a smooth meringue with no graininess. If you only have granulated sugar, consider pulsing it briefly in a blender to make it finer.
Why is vinegar added to the meringue mixture?

The vinegar acts as a stabilizer for the egg whites, helping the meringue hold its shape and develop that glossy finish. It also helps produce a slightly chewier center, which is perfect for pavlova texture.
How can I prevent the pavlova trees from cracking?

The key is to cool the pavlovas slowly. After baking, leave them in the turned-off oven with the door ajar to reduce the temperature gradually. Sudden changes in temperature cause cracks, so this step is crucial for beautifully intact trees.
Can I decorate the pavlova trees with other toppings?

Absolutely! Feel free to get creative with your decorations—think edible glitter, finely chopped nuts, pomegranate seeds, or even small candies. Just make sure whatever you use complements the light, sweet flavors of the pavlova and cream.

Final Thoughts

I can’t tell you how many times my family has gone crazy over this Mini Christmas Pavlova Trees Recipe. It’s become our festive tradition—not just because it tastes incredible, but because the process is so enjoyable and the presentation is breathtaking. If you want to surprise your guests with something a little different this holiday season, give this recipe a go. I promise, once you try it, your Christmas dessert game will never be the same!