Description
- A light, crisp pavlova with a hint of coconut, layered with thickened cream, mascarpone, and fresh fruit, shaped into a festive Christmas tree.
Ingredients
Scale
- Pavlova Base:
- 6 egg whites
- Pinch of cream of tartar
- 315g (1 1/2 cups) caster sugar
- 80g (1 cup) desiccated coconut
- Filling and Toppings:
- 600ml thickened cream
- 2 tbsp icing sugar mixture, plus extra for dusting
- 250g mascarpone
- 240g (3/4 cup) lemon curd
- 250g fresh raspberries
- Edible glitter (optional)
- Poached Rhubarb:
- 155g (3/4 cup) caster sugar
- 5cm-long strip lemon rind
- 300g trimmed rhubarb, cut into 4cm lengths
Instructions
- Preheat oven to 120°C (250°F). Line baking trays with parchment paper.
- Beat egg whites with cream of tartar until soft peaks form. Gradually add caster sugar, beating until the mixture is stiff and glossy.
- Gently fold in desiccated coconut.
- Shape meringue into circles of varying sizes on the trays (to create layers for the tree).
- Bake for 1 hour and 30 minutes or until crisp. Cool completely in the oven with the door slightly ajar.
- Whip thickened cream with icing sugar until soft peaks form. Fold in mascarpone.
- Assemble by stacking meringue discs with cream, lemon curd, fresh raspberries, and poached rhubarb.
- Decorate with edible glitter and extra icing sugar, if desired.
Notes
The meringue discs can be made up to 2 weeks ahead and kept in airtight containers, layered with baking paper. The rhubarb can be poached 2 days ahead. Store, covered, in the fridge.
Make extra poached rhubarb and serve with yoghurt for brekky.
- Prep Time: 45 minutes
- Cook Time: 1.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: Australian, Christmas
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Coconut Pavlova Christmas Tree