Embrace the festive spirit with this vegan Christmas tree pavlova. This holiday showstopper is every bit as decadent and beautiful as conventional pavlova, yet completely free of eggs and dairy.
One dessert that for me always stands out as a showstopper is pavlova: light, airy meringue topped with whipped cream and fruit. This holiday version, using meringue nests shaped as a Christmas tree makes a beautiful vegan festive centerpiece.
Every bit as decadent and beautiful as conventional pavlova, this recipe is completely free of eggs and dairy.
The meringue nests are made with aquafaba, the viscous brine canned chickpeas are preserved in. High in protein, its unique properties make it an excellent substitute for egg whites, particularly in recipes that require whipping, such as meringues, mousses, and mayonnaise.
This is a very easy recipe to make, that can be assembled on the day. The meringue nests can be made up to 2 days in advance and kept in an airtight container so they stay crisp.
Other Christmas-inspired vegan desserts
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How to make this Christmas tree pavlova
Ingredients
To make this Christmas tree pavlova you will need:
- 270 ml aquafaba, unsalted (about 2 x 400g cans of chickpeas)
- ¾ tsp cornflour
- ¾ tsp white vinegar
- 150 g icing sugar
TO DECORATE:
- 400 ml dairy-free double cream (I use Elmlea Double)
- 250 g raspberries
- 150 g blueberries
- gold star sprinkles
- Rosemary branches
Step 1: Prepare the meringue nest templates
Line 2 oven trays with parchment paper. With a pencil, draw 10 6cm circles and 2 5cm circles on the parchment paper.
Step 2: Reduce the aquafaba
Heat the aquafaba in a small saucepan over medium heat and simmer to reduce by half, or to about 125ml (US 1/2 cup), about 8 minutes.
Step 3: Make the cornflour mixture
In a small bowl, mix together the cornflour, and vinegar. Set aside.
Step 4: Whip the aquafaba
Transfer the reduced aquafaba to a stand mixer fitted with the whisk attachment, or use a large mixing bowl and a hand mixer. Whip on high speed until soft peaks form and the aquafaba has doubled in volume, 5 to 6 minutes. Add the cornstarch and vinegar mixture. Still whipping on high speed, beat in the sugar 1 tablespoon at a time and continue beating until glossy stiff peaks form, 8 to 10 minutes.
Step 5: Shape the meringue nests
Spoon the mixture into a piping bag fitted with an open star tip and pipe it into the circles drawn on the parchment paper. Create a cavity in the middle of each meringue by piping more meringue around the edge.
Step 6: Bake the meringue nests
Bake for 75 minutes, or until the meringue nests are crisp. Turn off the oven and leave the nests to cool completely inside the oven with the door closed for about 2 hours.
Step 7: Assemble the Christmas tree pavlova
When the meringues have cooled down, whip the cream until stiff.
Assemble the meringues nests in a Christmas tree shape on a serving platter or wooden board, using the two smaller meringue nests for the trunk. Decorate with cream, fruits, sprinkles, and rosemary. Serve any extra whipped cream and fruits on the side.
Watch how to make this Christmas tree pavlova
I hope you enjoy this Christmas tree pavlova recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Christmas Tree Pavlova
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 270 ml aquafaba unsalted (see note 1)
- ¾ tsp cornflour
- ¾ tsp white vinegar
- 150 g icing sugar
TO DECORATE:
- 400 ml dairy-free double cream (I use Elmlea Double)
- 250 g raspberries
- 150 g blueberries
- gold star sprinkles
- Rosemary branches
Instructions
- Preheat the oven to 140°C (275°F). Line 2 oven trays with parchment paper. With a pencil, draw 10 6cm circles and 2 5cm circles on the parchment paper.
- Heat the aquafaba in a small saucepan over medium heat and simmer to reduce by half, or to about 125ml (US 1/2 cup), about 8 minutes.270 ml aquafaba
- In a small bowl, mix together the cornflour, and vinegar. Set aside.¾ tsp cornflour, ¾ tsp white vinegar
- Transfer the reduced aquafaba to a stand mixer fitted with the whisk attachment, or use a large mixing bowl and a hand mixer. Whip on high speed until soft peaks form and the aquafaba has doubled in volume, 5 to 6 minutes. Add the cornflour and vinegar mixture. Still whipping on high speed, beat in the sugar 1 tablespoon at a time and continue beating until glossy stiff peaks form, 8 to 10 minutes.150 g icing sugar
- Spoon the mixture into a piping bag fitted with an open star tip and pipe it into the circles drawn on the parchment paper. Create a cavity in the middle of each meringue nest by piping more mixture around the edge.
- Bake for 75 minutes, or until the meringue nests are crisp. Turn off the oven and leave the nests to cool completely inside the oven with the door closed for about 2 hours.
- When the meringues have cooled down, whip the cream until stiff.400 ml dairy-free double cream
- Assemble the meringues nests in a Christmas tree shape (using the two smaller meringue nests for the trunk) on a serving platter or wooden board. Decorate with cream, fruits, sprinkles, and rosemary.250 g raspberries, 150 g blueberries, gold star sprinkles, Rosemary branches
- Serve any extra whipped cream and fruits on the side.
Video
Notes
Aquafaba is the brine canned chickpeas are preserved in. You will need about 2 x 400g can of chickpeas to extract 270ml [US just over 1 cup] of aquafaba. Simply drain the chickpeas to extract the brine/aquafaba, making sure the canned chickpeas are unsalted.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/christmas-tree-pavlova-vegan/
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