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Holiday Tree Pavlova

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This clever dessert will be the talk of your holiday party! The tree is made from an airy baked meringue known as pavlova, named after the Russian ballerina Anna Pavlova. Kids will love to lend a hand when you’re ready to “decorate” the tree, filling it with scoops of sorbet and fruit. Use whatever combination of berries, cherries and currants that you like to complete your masterpiece, which is almost too pretty to eat.

Prep Time 25 minutes
Cook Time 60 minutes
Servings 10 to 12

Ingredients

  • 4 egg whites, at room temperature
  • 1 Tbs. cornstarch, sifted
  • 1 cup (8 oz./250 g) sugar
  • 1 tsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream, whipped to stiff peaks
  • 2 pints (28 oz./875 g) berry sorbet (raspberry and/or blackberry)
  • 2 cups (8 oz./250 g) berries, cherries and/or currants (fresh and frozen)

Directions

Position a rack in the lower third of an oven and preheat to 250°F (120°C). On a sheet of parchment paper, draw the shape of a tree about 13 inches (33 cm) tall and 9 inches (23 cm) wide at its widest point. Turn the parchment over and place on a baking sheet.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined, about 1 minute. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes. Increase the mixer speed to high and very gradually add the sugar, beating until stiff, shiny peaks form, 8 to 10 minutes. Quickly beat in the vanilla and lemon juice.

Transfer the meringue to a large pastry bag and snip off a 1-inch (2.5-cm) opening. Pipe a thick outline of the tree, tracing the drawn line on the parchment. Then fill in the tree with the remaining meringue, making sure to keep a taller, thick rim around the edges.

Bake until the meringue is crisp and the color has deepened slightly, about 1 hour. Turn off the oven and, leaving the door closed, let the meringue cool in the oven for at least 2 hours or up to overnight. Carefully remove the meringue from the parchment paper and place on a serving platter.

Fill the inside of the tree with the whipped cream, spreading it to the rim, then artfully arrange scoops of sorbet, berries, cherries and/or currants on top. Serves 10 to 12.

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