![Christmas Tree Pavlova](/on/demandware.static/-/Sites-LCNZ-Library/default/dwe1bf8032/images/recipe/HD_PNG_LC_20200826_GB_RC_CI_r0000000001571_ENG.png)
A sweet and creamy dessert, perfect for all the family and a true crowd pleaser.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
For the meringues (2 batches need to be prepared):
- 2 x 250g free range egg whites
- 2 x 500g caster sugar
2 x 2 teaspoons cornflour
- 2 x 2 teaspoons white wine vinegar
- 2 x 1 teaspoon vanilla extract
For the berry sauce:
- 500g mixed frozen berries
- 1/4 cup caster sugar
- 1 lemon, juice
- 60ml of water
For the Chantilly cream:
- 2 cups cream
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar, sifted
To Assemble:
- Berries
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Method
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1Tray preparation and template: Line 4 Toughened Non-Stick 31cm Baking Sheets with baking paper. Draw the following circles on each:
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2Tray 1- 28cm diameter circle
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3Tray 2 - 22cm diameter circle
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4Tray 3 - 14cm diameter circle and 10cm diameter circle
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5Tray 4 - 18cm diameter circle and 6cm diameter circle
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6First, make the 2 separate batches of meringue. In an electric mixer with the whisk attachment, beat the egg whites to a soft peak. Gradually beat in the caster sugar one tablespoon at a time. Continue beating until the mixture is thick, smooth and no longer grainy.
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7Sift the corn flour over the meringue and add the vinegar and vanilla. Whisk for a further 5-10 seconds to just combine.
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8Remove the meringue from the mixer, clean the bowl and whisk and repeat the process to make a second batch.
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9Piping: Secure the baking paper to each tray with a small dot of meringue in each corner.
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10Spoon some meringue onto each circle (except the smallest 6cm one). Spread with a pallet knife to achieve an even layer of approximately 1 ½ cm thickness.
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11Place a star nozzle in a piping bag and fill with meringue.
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12First pipe a meringue kiss in the 6cm circle, this will be the top of the tree.
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13Then work your way around each meringue disc and create a pine tree like effect by piping from the base, using small strokes upwards.
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14Bake the meringue at 120°C/ 100°C Fan/ Gas Mark ½ for 30 minutes, then reduce the temperature to 100°C and continue baking for 1 ½ - 2 hours until the meringue is completely dried out. Turn the oven off and allow the meringue to cool in the oven. Store discs in an airtight container for up to 1 week.
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15Berry Sauce: Place all ingredients in a Le Creuset saucepan and allow to simmer until thick and saucy. Blend if you prefer a smooth consistency. Store covered in the fridge for up to 3 days.
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1612.Chantilly cream: Whip the cream to soft peaks, then fold in the vanilla and sifted icing sugar. Use immediately.
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1713.To assemble the pavlova, place the largest disc onto a Le Creuset Footed Cake Stand, spread over a layer of chantilly cream, top with a spoonful or two of berries, top with the next disc and repeat until you have a beautiful tower. Garnish with a few berries.
Depending on the oven size, both meringue batches may not be able to fit inside the oven at the same time. Allow 2 hours 30 minutes for each oven batch.
![Le Creuset](https://www.lecreuset.co.nz/on/demandware.static/Sites-LCNZ-Site/-/default/dw5d06ad6b/images/chefs-notes.jpg)