Elegant Pavlova Tree with Strawberries and Passionfruit

This Elegant Pavlova Tree with Strawberries and Passionfruit is a show-stopping dessert that’s as light and crisp as it is beautiful. Built by stacking layers of crisp meringue and clouds of whipped cream, then topped with fresh strawberries and tangy passionfruit, it’s a stunning centerpiece for any celebration.

Why You’ll Love This Recipe

I love this dessert because it’s both elegant and playful. The crisp outer shell of the pavlova contrasts with the soft, marshmallowy center, while the whipped cream adds richness. The fresh strawberries bring a sweet brightness, and the passionfruit adds a tart, tropical twist. It’s one of those recipes that looks impressive but is surprisingly simple to make.

Ingredients

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

For the pavlova layers:

• Egg whites (room temperature)

• Granulated sugar

• Cornstarch

• White vinegar or lemon juice

• Vanilla extract

• Salt

For the topping and assembly:

• Heavy whipping cream

• Powdered sugar

• Fresh strawberries (sliced or halved)

• Passionfruit pulp (fresh or canned)

• Mint leaves (optional for garnish)

Directions

1. I preheat the oven to 250°F (120°C) and line a few baking sheets with parchment paper.

2. I trace circles of decreasing size onto the parchment to guide my pavlova layers (about 4–6 layers).

3. I beat the egg whites and salt until soft peaks form, then gradually add sugar, beating until stiff and glossy.

4. I gently fold in cornstarch, vinegar, and vanilla.

5. I spoon the meringue onto the traced circles, smoothing the tops and edges.

6. I bake the layers for 1 hour, then turn off the oven and let them cool inside with the door ajar.

7. Once cooled, I whip the cream with powdered sugar until soft peaks form.

8. I stack the pavlova layers, spreading whipped cream between each.

9. I top the tree with strawberries, spoon over passionfruit pulp, and garnish with mint if using.

10. I serve immediately or refrigerate for up to 2 hours before serving.

Servings and timing

This recipe serves 8–10 people.
Prep time: 30 minutes
Bake time: 1 hour
Cooling and assembly: 1 hour
Total time: About 2.5 hours

Variations

• I add a bit of lemon zest or orange zest to the whipped cream for extra brightness.

• I’ve used kiwi, blueberries, or mango in place of strawberries depending on the season.

• For a winter look, I dust the top with powdered sugar to resemble snow.

• I sometimes add a little yogurt to the whipped cream for a tangier finish.

storage/reheating

Once assembled, I serve it within 1–2 hours for best texture. If needed, I store it in the fridge, uncovered, to keep the meringue crisp. I don’t freeze it and never reheat—this is a chilled dessert.

FAQs

Can I make the meringue layers ahead of time?

Yes, I bake them a day in advance and store them in an airtight container at room temperature.

Why is my pavlova cracking?

That’s totally normal. I avoid overbaking and let it cool gradually in the oven to minimize large cracks.

Can I use canned passionfruit?

Yes, canned passionfruit pulp works great—just make sure it doesn’t contain added sugar unless I want it sweeter.

Is this dessert gluten-free?

Yes, the meringue and toppings are naturally gluten-free—just double-check all ingredients.

Can I assemble it as one large pavlova instead of layers?

Absolutely. I make a single round pavlova base and top it with cream and fruit for a simpler version.

Conclusion

This Elegant Pavlova Tree is a festive, fresh, and crowd-pleasing dessert that brings both beauty and flavor to the table. I love how light it is after a big meal and how easily I can customize it with seasonal fruit. It’s the perfect balance of sweet, tart, crisp, and creamy.

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