Christmas Tree Pavlova

Step by step

1. Preheat oven and prepare pans: Preheat the oven to 300°F. Position one oven rack in the center and another on the lower rack. Line two large baking sheets with parchment paper

   Using bowls, cookie cutters or glasses, trace seven circles onto the parchment paper in the following sizes:

   Tray 1: 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) diameter rounds

   Tray 2: 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″) diameter rounds

   Flip the parchment paper over so the markings are underneath and won't touch the meringue.

2. Make meringue: In the bowl of a KitchenAid^® stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1–2 minutes.

   With the KitchenAid^® stand mixer running, add the caster sugar 1 tablespoon at a time, allowing it to incorporate before adding more. Once all the sugar has been added, continue beating on high speed for 5–6 minutes, until the meringue is thick, glossy and holds stiff peaks. Rub a small amount between your fingers to ensure the sugar has fully dissolved and the mixture feels smooth.

   Sift the cornstarch over the meringue and add the white vinegar. Mix briefly, just until incorporated.

   
   

3. Shape rounds: Transfer the meringue to a piping bag fitted with a large star tip. Pipe tight spirals of meringue within each traced circle, creating two layers of meringue approximately ¾ inch thick. Smooth the tops gently with an offset spatula. If desired, pipe decorative ridges around the edges of the larger rounds for a more textured, festive appearance.

4. Bake pavlova: Place one tray on the center rack and the other on the lower rack. Immediately reduce the oven temperature to 250°F. Bake for approximately 1 hour, until the meringues are dry and crisp on the outside. The bases of the larger rounds should feel dry rather than sticky. If needed, bake for an additional 5–10 minutes.

5. Cool pavlova: Turn the oven off and leave the pavlova rounds inside with the oven door closed for at least 3 hours, or preferably overnight. This allows the meringues to dry completely and develop a crisp exterior while maintaining a soft, marshmallow-like center.

6. Make coulis: Combine the strawberries and sugar in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally and gently mashing the strawberries, until softened and juicy. Transfer the strawberry mixture to a blender or use an immersion blender to purée until smooth. Strain through a fine-mesh sieve. Refrigerate until completely cooled before assembling the pavlova.

7. Make mascarpone whip: In a clean KitchenAid^® stand mixer fitted with the paddle attachment, combine the cold mascarpone, powdered sugar, vanilla bean paste and salt. Beat briefly on medium speed until smooth and creamy, scraping down the edges as needed to incorporate any lumps. 

   Switch to the whisk attachment, and with the KitchenAid^® stand mixer running on low speed, gradually pour in the cold heavy cream. Scrape down the sides to make sure all the mascarpone is well incorporated. Increase the speed to medium-high and whip until thick, fluffy, and firm peaks form. Be careful not to overwhip, as the mascarpone can become grainy. Refrigerate until ready to assemble. Transfer the mascarpone whipped cream to a piping bag fitted with a large decorative tip.

8. Assemble: Place the largest (6-inch or 15cm) pavlova round on a sturdy serving platter. Pipe generous, decorative swoops of mascarpone whipped cream around the outer edge of the pavlova, allowing the cream to extend slightly beyond the edge for a festive, ruffled appearance. Fill the center with an even layer of cream. 

   Gently press 4 strawberry rounds into the cream inside the piped border, spacing them evenly to act as pillars supporting the next pavlova layer. Drizzle a small amount of strawberry coulis in the center, avoiding the decorative edges. 

   Lower the next largest layer onto the strawberry supports and whipped cream. Repeat the layering process, adding mascarpone cream, strawberry supports and a small drizzle of strawberry coulis between each round. Use fewer strawberry supports as the rounds get smaller, ensuring each layer is level before continuing.

9. Add skewer for stability: Once all but the final pavlova layer have been stacked, carefully insert a long bamboo skewer vertically down through the center of the tree, gently twisting as needed to pierce the meringue without cracking it. The skewer should extend through the layers to the base for stability. Trim the skewer as needed so it does not extend above the top of the stacked layers.

10. Finishing touches: Gently place the smallest (1.7-inch or 4 cm) pavlova round on top, concealing the bamboo skewer. Pipe a final decorative swirl of mascarpone whipped cream to complete the tree before adding the decorations. 

    Tuck small sprigs of fresh rosemary into the mascarpone whipped cream between the pavlova layers, spacing them around the tree to resemble evergreen branches.

    Using the KitchenAid^® Go Cordless Grater Slicer fitted with the small grater attachment, shave white chocolate directly over the assembled pavlova. Allow the delicate chocolate shavings to collect on the cream and meringue layers, creating a snow-covered Christmas tree effect. 

    Secure the red ribbon bow to a food-safe decorative pick and carefully place it at the top of the pavlova tree, keeping any tape or adhesive away from the dessert.

    
    

11. Serve immediately: Present the pavlova immediately, with any remaining strawberry coulis on the side for drizzling. Remove the ribbon topper and bamboo skewer before slicing and serving.