CHRISTMAS TREE PAVLOVA

IINGREDIENTS

12 eggs. seperated

700g white caster sugar

For the filling:

900ml double cream

750g mixed berries, halved if large

Fresh rosemary and bay to decorate

Gold sugar balls to decorate

METHOD

1. Preheat the oven to 150°C/130°C fan assisted/Gas 2, then reduce to 140°C/130°C fan assisted/Gas 1. Draw a 24cm circle on one sheet of baking parchment, then a 20 cm circle on another. Draw a 16cm circle and a 12cm circle on a third sheet. Place the parchment on three baking sheets and set to one side.

2. To make the meringue, place the egg whites in a large mixing bowl and beat with a stand mixer or an electric whisk until soft peaks start to form. Add the sugar a spoonful at a time, whisking well between each addition. The final mix should be smooth, glossy and firmly peaking.

3. Divide the meringue mix between the prepared baking sheets and spread out to fit the marked circles. Bake for 2 hours until firm but still white. Turn off the oven, open the door a little and allow the meringues to cool completely. Whip the cream until softly peaking.

4. Thirty minutes before serving – perfect for a break between courses – place the largest meringue on a cake stand or serving platter. Spread with some of the cream and scatter with some berries. Add the next meringue, repeat with the cream and berries and continue until you have used all four layers. Scatter with extra berries, garnish with fresh herbs and decorate with the sugar balls. Serve straight away.