Are you looking for an easy, delicious festive dessert to blow your guests away? We don’t mean some super basic treat that the rest of the family will also be bringing. We want to be unique; we want to stand out. That’s where the Pavlova Christmas Tree comes in. In a world where gingerbread houses and fruitcakes have long been the yuletide royalty, the Pavlova Christmas Tree dares to be different. It’s not your typical holiday dessert; it’s a jaw-dropping centerpiece that’ll have your guests singing carols of delight and jingling their forks with glee. So, if you want to create the best Christmas dessert known to man, then get ready to whip up some meringue magic and holiday spirit!
4 hours
Medium
15 servings
ingredients:
List Item #1
2 (14oz) canned chickpeas
2 cups granulated sugar
4 tsp cornstarch
4 tsp lemon juice
1 tsp vanilla extract
2 cups heavy cream
½ cup powdered sugar, sifted
2 qt strawberries
1 bunch rosemary
Gold star decoration
More powdered sugar for sprinkling
Directions:
Pork Broth Pork Broth
Pork Broth Pork Broth
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Directions:
Preheat the oven to 200 degrees Fahrenheit.
Strain chickpeas so aquafaba liquid is separated. Whip aquafaba until soft peaks form. Combine sugar with cornstarch. Stream into aquafaba while whisking.
Once the meringue is at stiff peaks mix in lemon juice and vanilla extract. Transfer to a piping bag fitted with a large open star tip.
Prepare parchment templates. You’ll need to draw 7 rounds gradually increasing in size with a black marker. Good sizes would be doing circles with a radius of 2cm, 3.5cm, 5cm, 6.5cm, 8cm, 9.5cm, and 11cm. Flip parchment over so the marker is on the underside of the paper.
Pipe rounds of meringue and finish with a braided border so that sides are more elevated than the center. Repeat with all circle sizes.
Bake all pavlovas at 200F for 2 hours. Allow to continue dehydrating for another hour in the turned off oven. Remove and peel from parchment. Set aside.
Whip cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a medium size open star tip.
Cut 1 quart of strawberries in half. Set aside. With the other quart, remove stems and then blend into a puree. Transfer puree into a pouring vessel
To assemble pavlova, layer the pavlova disks in the following order: beginning with the largest round on the bottom. Pipe a round of cream and leave a 1” border. Press strawberry halves along outside of the cream. Drizzle on some strawberry puree in the center. Top the strawberry halves with more cream to adhere to the next layer of pavlova. Repeat with remaining pavlova disks (starting with the second largest all the way to the smallest round) until all are completely assembled.
Decorate with sprigs of rosemary and finally insert a gold star at the top to complete the Christmas tree. Finish off with a sprinkling of powdered sugar to emulate “snow”. Enjoy!
Strain chickpeas so aquafaba liquid is separated. Whip aquafaba until soft peaks form. Combine sugar with cornstarch. Stream into aquafaba while whisking.
Once the meringue is at stiff peaks mix in lemon juice and vanilla extract. Transfer to a piping bag fitted with a large open star tip.
Prepare parchment templates. You’ll need to draw 7 rounds gradually increasing in size with a black marker. Good sizes would be doing circles with a radius of 2cm, 3.5cm, 5cm, 6.5cm, 8cm, 9.5cm, and 11cm. Flip parchment over so the marker is on the underside of the paper.
Pipe rounds of meringue and finish with a braided border so that sides are more elevated than the center. Repeat with all circle sizes.
Bake all pavlovas at 200F for 2 hours. Allow to continue dehydrating for another hour in the turned off oven. Remove and peel from parchment. Set aside.
Whip cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a medium size open star tip.
Cut 1 quart of strawberries in half. Set aside. With the other quart, remove stems and then blend into a puree. Transfer puree into a pouring vessel
To assemble pavlova, layer the pavlova disks in the following order: beginning with the largest round on the bottom. Pipe a round of cream and leave a 1” border. Press strawberry halves along outside of the cream. Drizzle on some strawberry puree in the center. Top the strawberry halves with more cream to adhere to the next layer of pavlova. Repeat with remaining pavlova disks (starting with the second largest all the way to the smallest round) until all are completely assembled.
Decorate with sprigs of rosemary and finally insert a gold star at the top to complete the Christmas tree. Finish off with a sprinkling of powdered sugar to emulate “snow”. Enjoy!
What Is pork broth?
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
