Photography Con Poulos Styling Olivia Blackmore
To assemble, all you need to do is stack and sandwich the seven descending-sized meringue discs with a luscious filling of tangy cream and mulled berries on a serving plate wide enough and flat enough for the pavlova tower to be stable.
Ingredients
Method
Preheat the oven to 160°C (140°C fan-forced).
Grease 3 large oven trays. Draw 7 circles on 3 sheets of baking paper; 1 x 20cm, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 10cm, 1 x 7.5cm, 1 x 4cm diameter, flip the paper so the outline is on the underside and place on oven trays. Spray paper with oil spray and with a very fine sieve lightly dust with cornflour.
Place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tablespoon of sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 6 minutes or until the mixture is thick and glossy and sugar has dissolved.
Mix the cornflour and vinegar together in a small cup. Add to the meringue and whisk on low speed for 2 minutes until incorporated.
Remove ¾ cup of meringue and reserve. Divide remaining meringue evenly between the circles. Using a palette knife, smooth the sides and the top, using the drawn circles as a guide.
Place reserved meringue in a piping bag fitted with an 8mm star nozzle and pipe stars onto the trays.
Place meringues in the oven. Immediately reduce oven to 140°C (120°C fan-forced). Bake for 2 hours, or until dry to the touch. Turn off the oven and let cool in the oven for 3 hours, or until cooled completely.
MULLED BERRIES Combine wine, sugar, vanilla, cinnamon, orange rind and juice in a small saucepan over medium heat. Cook for 7 minutes or until the syrup thickens and reduces by half. Transfer syrup to a small heatproof bowl and refrigerate until cold.
For the cream, whisk the cream, sour cream, icing sugar and extra cream of tartar until firm peaks.
To assemble, start with largest meringue disc and place onto a serving platter. Top with some cream and berries. Drizzle with a little mulled wine syrup. Continue layering with remaining pavlova discs, cream, berries and syrup, finishing with the smallest meringue and cream. Decorate with mini meringues and a touch of gold leaf, if desired.
Cream of Tartar is an acid that helps stabilise the proteins in the whipped egg whites which makes making pavlovas foolproof. It also gives the meringue a beautiful subtle sheen. Adding a little cream of tartar when whipping cream helps stabilise the mixture.
The best way to serve our Christmas tree, is to lift off each layer as required with the help of a tart tin base and a spatula and portion it.
Meringue discs can be made several days in advance. Place discs interleaved with baking paper. Store in a covered container or box in a cool spot.
Test Kitchen tip
Cook and serve with these
01
KitchenAid Stand mixer
$669 (was $879)
Whip your egg whites until they are thick and glossy using this KitchenAid Stand Mixer. Wash the whisk attachment and bowl while the meringue discs are baking and use it to whip the cream. This versatile kitchen accessory comes in a range of colours and includes the 4.7l stainless steel bowl, as well as the whisk, dough hook and flat beater attachments.
02
Maxwell & Williams Pavlova Plate, Myer
$34.95
This 34cm pavlova plate (other items not included) is big enough and flat enough to hold the largest layer of our gorgeous Pavlova Christmas Tree. It’s microwave, oven, dishwasher and freezer safe.
03
Over The Top Bling Leaf Flakes Gold, Spotlight
$9
Take your Christmas tree pavlova to a new level with a touch of edible gold leaf. The best way to apply gold leaf is with a small, dry and clean paint brush (used in the kitchen only!).
