If you normally opt for a classic circular-shaped pav, how about giving the Christmas centrepiece a merry, tree-shaped makeover? Piling your pavlova high with strawberries and passionfruit pulp is a given, but you can make it even more jolly with easy white-choc stars.
Ingredients
Method
Preheat oven to 120°C fan-forced (140°C conventional). Draw a tree outline on paper, then photocopy to enlarge tree to 35cm high and 25cm at widest part of base. Copy image onto baking paper and lay on an oven tray, image-side down.
Transfer melted chocolate to a small snaplock bag with one corner snipped. To make decorative stars, pipe crosses onto a piece of baking paper, then add horizontal and vertical lines through the middle. Leave stars to set completely.
Put egg whites and cream of tartar in the large bowl of an electric mixer. Beat, using whisk attachment, until soft peaks form.
With motor running, add sugar, 1 tablespoon at a time, beating well after each addition, until well combined and meringue is thick and glossy. Add vanilla, vinegar and cornflour. Beat until just combined.
Transfer mixture to a large piping bag with a large plain nozzle. Pipe a meringue tree onto prepared baking paper from Step 1. With an offset spatula, smooth the tree surface. Pipe another 2-3 outlines on tree, creating a cavity in the middle. Bake for 1 hour, or until meringue is crisp. Turn oven off and leave meringue to completely cool for 2 hours with door ajar.
Spoon cream into meringue. Top with strawberry, pulp and choc stars. Dust with icing sugar. Serve.
Why does pavlova crack?
If it cracks within 15 minutes of the bake, it is because the oven is too hot.
How long can pavlova be made in advance?
The meringue can be made 1-2 days ahead of your event but don’t add the cream or fruits until just before serving!