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Tropical Pavlova Pineapple Trees Recipe for a Stunning Dessert

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These Tropical Pavlova Pineapple Trees are a fun and festive twist on the classic pavlova, perfect for summer gatherings, holidays, or any tropical-themed celebration. Crispy meringue bases are topped with luscious whipped cream, fresh pineapple chunks, and a colorful array of tropical fruit. Shaped like little pine trees, these pavlovas are not only delicious but also visually stunning, making them a great centerpiece for your dessert table. Light, airy, and bursting with tropical flavors, these Pineapple Trees are an ideal treat to impress your guests and add a bit of flair to your next event.

Ingredients

Scale

For the meringue:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar

For the topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 small pineapple, peeled and cut into small chunks
  • 1 mango, peeled and diced
  • Fresh kiwi slices (optional, for extra tropical flavor)
  • Shredded coconut (optional, for garnish)

Instructions

  • Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw 4-inch circles on the paper (or the shape of a tree if you’re feeling creative). Turn the paper over so the pencil marks are on the bottom.
  • Make the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until stiff, glossy peaks form. Stir in the vanilla extract, cornstarch, and vinegar.
  • Shape the meringue: Spoon the meringue onto the parchment paper, following the drawn circles. Gently spread it out into a mound, shaping it slightly taller in the center to resemble a tree. You can also use a piping bag to create a more intricate tree shape.
  • Bake: Bake the meringues in the preheated oven for 1 hour and 15 minutes. Once done, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps them stay crisp without cracking.
  • Whip the cream: While the meringues are cooling, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  • Assemble the tropical trees: Once the meringues have cooled, top each with a generous dollop of whipped cream.
  • Add the fruit: Arrange the fresh pineapple chunks, mango, and kiwi slices on top of the whipped cream, creating a tropical “tree” look.
  • Optional garnish: Sprinkle shredded coconut around the base for an extra touch of tropical flair.
  • Serve: These Tropical Pavlova Pineapple Trees are best served immediately but can be stored in an airtight container for up to 1 day.

Notes

  • Shape variations: For a more traditional pavlova, you can shape the meringue into a round or oval base and top it with the fruit in a more casual arrangement.
  • Fruit substitutions: Feel free to swap in other tropical fruits like papaya, passion fruit, or dragon fruit for variety.
  • Make ahead: The meringues can be made ahead and stored in an airtight container for up to 2 days before assembling the trees.
  • Serving suggestion: For an added tropical flair, you can serve these pavlovas with a drizzle of passion fruit syrup or a sprinkle of lime zest.

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