Recipe Coconut pavlova Christmas tree : Easy, Special and Delicious

Recipe Coconut pavlova Christmas tree : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Coconut pavlova Christmas tree. This Recipe Coconut pavlova Christmas tree : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Coconut pavlova Christmas tree was necessary 30m, cook 1h 35m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Coconut pavlova Christmas tree

Make your Christmas tree an edible one with this pavlova layered with poached rhubarb, mascarpone, lemon curd and fresh raspberries.

Coconut pavlova Christmas tree


13 Ingredients












  • 6 egg whites










  • Pinch of cream of tartar










  • 315g (1 1/2 cups) caster sugar










  • 80g (1 cup) desiccated coconut










  • 600ml thickened cream










  • 2 tbsp icing sugar mixture, plus extra, to dust










  • 250g mascarpone










  • 240g (3/4 cup) lemon curd










  • 250g fresh raspberries










  • Edible glitter, to decorate (optional)


  • Poached rhubarb










  • 155g (3/4 cup) caster sugar










  • 5cm-long strip lemon rind










  • 300g trimmed rhubarb, cut into 4cm lengths









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat the oven to 120°C/100°C fan forced. Line 2 large baking trays with baking paper. Draw a 4cm, 8cm, 16cm, 20cm and 24cm circle on the paper, arranging so all 5 circles fit on the 2 sheets.







  • Step 2


    Use an electric mixer to beat the egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add the sugar, 1 tbs at a time, beating well after each addition. Beat for 3-5 minutes, until thick and glossy. Gently fold in the desiccated coconut


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    Make perfect meringues for desserts and baking.









  • Step 3


    Spread the meringue evenly over the marked circles, swirling the meringue on the 4cm circle up to a peak in the middle as this will be the top of the pavlova tree. Bake the meringue discs for 20 minutes, swapping the trays halfway through cooking time. Reduce the oven temperature to 100°C/80°C fan forced and bake for a further 1 1/4 hours or until the meringue is crisp and dry. Leave to cool in the oven with the door slightly ajar.







  • Step 4


    Meanwhile, for the poached rhubarb, combine the sugar, lemon rind and 125ml (1/2 cup) water in a large frying pan. Stir over medium heat until the sugar dissolves. Add the rhubarb and simmer, covered, for 3 minutes or until just tender (do not overcook). Use a slotted spoon to carefully transfer the rhubarb to a tray lined with baking paper and set aside to cool. Remove the pan from the heat and allow the syrup to cool. Remove the lemon rind.







  • Step 5


    Use electric beaters to beat the cream and icing sugar until soft peaks form. Add the mascarpone and half the lemon curd, beating on low speed until thickened. Place the remaining lemon curd in a sealable plastic bag and snip off 1 corner.







  • Step 6


    To assemble, place a small dollop of cream mixture on a serving plate. Place the 24cm meringue disc on top. Top with some cream mixture, a few drizzles of lemon curd, then some rhubarb and raspberries. Top with the 20cm meringue disc. Continue layering with cream, lemon curd, rhubarb, raspberries and meringue discs, finishing with the 4cm disc. Just before serving, dust the pavlova tree with extra icing sugar and edible glitter, if using, and drizzle with the cooled rhubarb syrup.



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