Pavlova Christmas Tree
Believe me, whilst this looks simply stunning and impressive, it really is not that difficult to make.
- 6 egg whites
- 270 gr caster sugar
- 2½ tsp cornflour
- 1¼ tsp white vinegar
- 500 ml double cream
- 1 tbsp caster sugar
- 2 tsp Nielsen Massey Pure Vanilla Extract
- 250 gr raspberries
- 2 tbsp caster sugar
- 1 punnet fresh strawberries
- 1 tub fresh raspberries
- Preheat the oven to 150oc.
- You need 6-8 circles of meringue to build the tower in increasing diameter. I drew onto baking parchment 7 circles ranging from 15cm down to 4cm. Once the circles are drawn, turn the parchment paper over as otherwise the pen or pencil will transfer onto the meringue.
- Place the parchment onto baking trays.
- Place the egg whites into a stand mixing bowl and mix on medium until frothy. Gradually add the sugar then mix on high speed for five to six minutes until thick and glossy.
- Add in the vinegar and cornflour and mix again until just combined.
- The meringue should be stiff.
- Place the mixture into a piping bag with a star nozzle fitted and pipe in circles on the parchment. I leave a centimetre border before the pencil line so that i can add a decorative edge. Remember that the meringue will expand as it cooks so do not draw too close together.
- I like to do two layers of meringue to add height and stability.
- Place into the oven then immediately turn the oven down to 120. Allow to bake for one hour then turn the oven off.
- Allow to cool for two to three hours in the oven (the longer the better) then remove and allow to cool completely on the baking trays.
- Whilst the meringue is baking, make the raspberry sauce by placing the raspberries and sugar into a pan on a medium heat. Crush the raspberries with a fork and allow to simmer for 5-6 minutes. Blend then pass through a sieve to remove the seeds. Set aside to cool.
- Place the cream, sugar and vanila extract in a bowl and whip until you have stiff peaks. Soft peaks will not be stable enough for this so ensure it is whipped sufficiently.
- Place the cream into a piping bag with a star nozzle attached.
- Time to assemble. Starting with your largest circle, place it onto your serving plate and pipe with the cream.
- Place strawberries and raspberries on top of the cream, drizzle with some raspberry sauce then place the next layer of meringue.
- Continue to do this using the meringue in descending size order.
- I like to place a wooden skewer in the centre to hold the structure in place. I then just slide each meringue onto the skewer as i build.
- Ensure your fruit is in a even layer on the cream to ensure that each layer can sit flatly.
- I like to top my pavlova with a Christmas star and sprinkle red sugar sprinkles to make it extra festive.