Pavlova Tree with Strawberries and Passionfruit

Pavlova Tree with Strawberries and Passionfruit is my showstopper dessert when I want to bring something festive, elegant, and delicious to the table. Light, crisp meringue layers stacked like a Christmas tree, filled with soft whipped cream and topped with vibrant fruit — it’s as beautiful as it is irresistible. The tart passionfruit and sweet strawberries cut through the creaminess, making every bite light and balanced.

Why You’ll Love This Recipe

I love how this dessert feels special without being heavy. The meringue is crisp on the outside and marshmallowy inside, the whipped cream is rich but airy, and the fresh fruit brings a burst of brightness that makes it all come together. It’s perfect for holidays or dinner parties when I want to impress — and everyone always asks for seconds. The tree shape also makes it a fun and festive centerpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg whites

• Granulated sugar

• Cornstarch

• White vinegar or lemon juice

• Vanilla extract

• Heavy whipping cream

• Powdered sugar (optional, for sweetening the cream)

• Fresh strawberries, sliced

• Passionfruit pulp (fresh or canned)

• Optional: mint leaves or powdered sugar for garnish

Directions

1. I preheat the oven to 250°F and line a couple of baking sheets with parchment paper.

2. I beat the egg whites until soft peaks form, then gradually add the sugar until the mixture is glossy and forms stiff peaks.

3. I gently fold in the cornstarch, vinegar, and vanilla.

4. I pipe or spoon meringue into small circles of decreasing size (to stack later), forming about 5–6 layers for a tree shape.

5. I bake for 1½ hours, then turn off the oven and let them cool completely inside with the door slightly ajar.

6. I whip the cream with a bit of powdered sugar until soft peaks form.

7. I layer the meringue disks with whipped cream in between, stacking from largest to smallest.

8. I spoon over the passionfruit pulp and top with sliced strawberries just before serving.

Servings and timing

This recipe serves about 6 to 8 people and takes around 2 hours and 30 minutes total — including baking and cooling time. It’s perfect as a holiday dessert centerpiece or a special gathering treat.

Variations

• I swap strawberries for raspberries, kiwi, or mango depending on what’s in season.

• I drizzle the layers with lemon curd or berry compote for extra tang.

• I make individual pavlova “trees” for a more personal serving style.

• I add a dash of rosewater or orange blossom to the cream for a floral note.

• I sprinkle toasted coconut or chopped pistachios on top for texture.

storage/reheating

I store the meringue layers in an airtight container at room temperature for up to 2 days before assembling. Once assembled, I serve it immediately or within a few hours — the cream softens the meringue over time. Leftovers can be stored in the fridge for a day, but the texture becomes softer.

FAQs

Can I make the meringue ahead of time?

Yes, I always bake the meringue a day ahead and store the layers in an airtight container. That way, assembly is quick and stress-free.

Do I have to use passionfruit?

No, but I love how it balances the sweetness of the meringue. If I don’t have passionfruit, I use lemon curd, berry sauce, or even pomegranate seeds.

Why is my meringue weeping or sticky?

That usually means too much humidity or underbaking. I make sure to bake low and slow, and let it cool in the oven for best results.

Can I make this dairy-free?

Yes, I use coconut cream whipped into soft peaks instead of regular cream. It pairs beautifully with the tropical flavors.

How do I stop the meringue from cracking?

Some small cracks are normal, but I let the meringue cool slowly in the oven with the door ajar to prevent sudden temperature changes that cause large cracks.

Conclusion

Pavlova Tree with Strawberries and Passionfruit is a festive, fresh, and utterly beautiful dessert that brings a touch of magic to any celebration. Light, fruity, and perfectly balanced, it’s a joy to make and even better to eat. Whether I’m celebrating the holidays or simply want a dessert that dazzles, this pavlova always delivers.

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