Cherry and Chestnut Puree Xmas tree Pavlova

An Aussie Christmas hero, with a touch of classic European festive flair. The combination of perfect Australian Christmas cherries and rich Chestnut puree is a standout on the lunch table.


  • 4 large egg whites
  • 115g Caster sugar
  • 115g Icing sugar
  • Cherries, pitted and halved
  • Chestnut Cream
  • Cream for whipping


  • Whip the egg white until stiff peaks form
  • Continue to mix while raining in the caster sugar in batches. The mix should look thick and glossy when all the sugar is mixed in
  • Now grab a spatula or scraper and fold in the sifted icing sugar gently. You do not want to lose the air from the whites
  • Once all the icing sugar is incorporated, place in a piping bag. Line 3 or 4 baking trays with baking paper, and pipe the mixture into the shape of large stars. You want a large star for the base layer, and then progressively smaller stars for the top layers
  • Place in a preheated oven at 100c with Fan, and cook for 1 1/2 hrs, or until the layers start to gently crack on top, and sound hollow when tapped from the bottom. Remove and allow to cool
  • Once cooled, place the largest star on a platter and make sure it can’t slip. Top generously with whipped cream, chestnut cream and cherries
  • Place the next largest star ontop of the first and press down gently so it stays. You want to turn and offset the layers slightly, so the final layout looks like a Christmas tree.
  • Continue the same process until all the layers are completed