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Coconut pavlova Christmas tree
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Create a festive edible Christmas tree with pavlova, poached rhubarb, mascarpone, lemon curd, and raspberries.
Ingredients:
  • 6 egg whites
  • Pinch of cream of tartar
  • 315g (1 1/2 cups) caster sugar
  • 80g (1 cup) desiccated coconut
  • 600ml thickened cream
  • 24.00 gm icing sugar mixture, plus extra, to dust
  • 250g mascarpone
  • 240g (3/4 cup) lemon curd
  • 250g fresh raspberries
  • Edible glitter, to decorate (optional)
  • 155g (3/4 cup) caster sugar
  • 5cm-long strip lemon rind
  • 300g trimmed rhubarb, cut into 4cm lengths
Instructions:
  • Preheat the oven to 120°C/100°C fan forced and line 2 large baking trays with baking paper. Draw 4cm, 8cm, 16cm, 20cm, and 24cm circles on the paper to fit all 5 circles on the 2 sheets.
  • In a large bowl, use an electric mixer to whip egg whites and cream of tartar until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, for 3-5 minutes until the mixture is thick and glossy. Carefully fold in the desiccated coconut.
  • Evenly spread the meringue over the marked circles, swirling it on the 4cm circle to form a peak in the middle for the pavlova tree's top. Bake the meringue discs for 20 minutes, switching trays halfway. Lower the oven temperature to 100°C/80°C fan forced and bake for 1 1/4 hours until the meringue is crisp. Cool in the oven with the door cracked open slightly.
  • To poach the rhubarb, mix sugar, lemon rind, and 125ml (1/2 cup) water in a large frying pan over medium heat until sugar dissolves. Add rhubarb, simmer covered for 3 minutes until tender. Transfer rhubarb to a baking paper-lined tray to cool. Let the syrup cool, then discard lemon rind.
  • Whip the cream and icing sugar with electric beaters until soft peaks form. Incorporate the mascarpone and half of the lemon curd on low speed until the mixture thickens. Transfer the remaining lemon curd into a sealed plastic bag and cut off a corner.
  • To assemble, start by spooning a small amount of cream mixture onto a serving plate. Place the 24cm meringue disc on top. Add more cream mixture, a drizzle of lemon curd, a layer of rhubarb and raspberries. Follow with the 20cm meringue disc. Repeat layering with cream, lemon curd, rhubarb, raspberries, and meringue discs, finishing with the 4cm disc. Just before serving, sprinkle the pavlova tower with icing sugar and edible glitter, if desired, and drizzle with the cooled rhubarb syrup.

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