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OPTIONAL TASK 275
Pavlova Christmas Tree   Preparation time: 45 minutes Cooking time: 1 hour - 180g/6ozs. egg whites (make sure there is no yolk in them)
- 1.5 tablespoons cornflour or fine cornstarch
- 1.5 teaspoons white vinegar
- 1.5 cups caster of superfine sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 200ml/7flozs. cream
- 2 tablespoons icing sugar, sifted
- 1 teaspoon vanilla extract
- 2/3 cup raspberries
- 2 tablespoons icing sugar, sifted
- 200g/7ozs. mix of raspberries, redcurrants and blackberries
- Rosemary sprigs, cachous and gold leaf to decorate
- 1 teaspoon icing sugar to sift over the top
Step 1 - The meringue is best made the day before. First trace out the circles on two sheets of parchment and place on two large baking trays. I used cookie cutters as a circle guide going all the way from 4cm to 11cm. You will need to measure them to accommodate a bit of spread but as long as your meringue is made properly, they won't spread much. I traced and made 8 rings but my pavlova tower could only take 7 rings or it threatened to unbalance. Preheat oven to 200C/400F.
Step 2 - In a very clean mixer bowl, with very clean whisk, add the egg whites, cornflour and vinegar and whisk until foamy and starting to get soft peaks. Add the sugar in 3-4 lots along with the cream of tartar and whisk until very stiff-the bowl should be able to be tipped upside down and the meringue should not move.
Step 3 - Place some of the meringue in a piping bag fitted with a plain tip and another bag with a #125 piping tip. Pipe the plain tip bag of meringue in the circle leaving a small gap around the edge and then do a double layer so that it is high. Then take the #125 piping bag and make a pattern around the edge. Repeat with all of the circles and smooth them down with a palette knife-you don't want any sharp bits sticking up. Place in the oven and immediately turn down the temperature to 130C/260F and bake for 1 hour or until you can carefully lift each circle off the parchment (the bigger ones will be the most challenging to lift, especially towards the centre). Cool completely in the oven. Then #4 tip to make the fluted detail around the edge
Step 4 - Whip the cream with the sugar and vanilla until you get cloudy, dollopy peaks. To make the raspberry sauce, puree the raspberries with icing sugar and set aside. To assemble the pavlova (do this literally just before serving), take the largest meringue disc and place it on a serving plate. Spread with cream and then add raspberry sauce and berries.
Step 5 - Try to make this as even as possible by pressing the berries down in the cream to create a stable base for your tower. Repeat with the rest of the meringue, cream and berries and decorate with rosemary sprigs, cachous and gold leaf. Sift icing sugar over the top.
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