Pavlova Christmas Tree

Step 1: Preheat the oven to 150°C / 300°F (130°C fan). Set the oven shelves in the centre and lowest positions; you will lower the temperature later.

Step 2: On two sheets of baking paper, trace circles using a pen that shows through the paper. On Tray 1, mark rounds 15 cm, 12 cm and 6.5 cm (6, 4.8 and 2.5 inches) in diameter. On Tray 2, mark rounds 10 cm, 8.5 cm, 5 cm and 4 cm (4, 3.5, 2 and 1.7 inches) in diameter.

Step 3: Turn the paper over so the unmarked side faces up when you bake; this keeps the pen marks from staining the pavlova.

Step 4: Place the egg whites in a stand mixer bowl and beat on Speed 8 for 1 1/2 minutes, until soft peaks form.

Step 5: With the beater running, add the sugar 1 tablespoon at a time until it is all used. This should take around 90 seconds.

Step 6: Beat for a further 6 minutes on Speed 8, until thick and glossy and no sugar grains remain. Rub a little meringue between your fingers to check.

Step 7: Stop the beater and sift the cornflour over the surface of the meringue. Add the vinegar, then beat on Speed 8 for a further 30 seconds.

Step 8: Turn the bowl upside down. The meringue should be stiff enough not to fall out. If it does, keep beating.

Step 9: Fit a piping bag with a large star-shaped nozzle about 1.2 cm / 1/2 inch wide, then fill the bag with the meringue mixture.

Tip: A plain nozzle or a spoon can also be used; the decorative edge is optional.

Step 10: Pipe tight coils within each guide, leaving a 1.2 cm / 1/2-inch border for the decorative edge. The two smallest rounds are too small for decorative rims.

Step 11: Pipe another coil on top to make two layers, about 2 cm / 4/5 inch thick. Smooth the surface, then pipe a decorative edge if desired.

Step 12: Repeat for all seven rounds. The pavlovas will expand slightly but will not rise.

Step 13: Place Tray 1 on the middle oven shelf and Tray 2 on the shelf below.

Step 14: Immediately lower the oven temperature to 120°C / 250°F (100°C fan).

Step 15: Bake for 1 hour. Check that the bases of the largest rounds are crisp and dry, not wet or sticky. Lift them gently: they should not sag, but will be fragile until fully dried.

Step 16: Turn off the oven and leave the pavlovas inside to cool for at least 3 hours, or longer. The outside should become crisp and dry to the touch; they can also be left in the oven overnight.

Step 17: Store the cooled rounds in airtight containers in a cool, dry part of the house until needed.

Step 18: Place the coulis ingredients in a saucepan over medium heat. Simmer for 5 minutes, mashing the berries with a fork. Purée with a stick blender, straining if desired, then cool completely before using.

Step 19: Whip the cream just before assembling; do not whip it in advance, as it deflates.

Step 20: Place the cream, vanilla and sugar in a large chilled bowl. Beat on high for 5 minutes, until stiff. Refrigerate until you are ready to assemble.

Tip: Whip until stiff rather than soft; the cream needs enough structure to support the layers.

Step 21: Set everything out and assemble at or near the serving spot.

Step 22: Place the largest pavlova round on a serving platter. Spread cream over it in a 1 cm / 2/5-inch layer, right to the edge. Arrange 4 strawberry pillars around the edge and press them gently into the cream until they reach the pavlova. Scatter a small amount of diced strawberries between the pillars, drizzle with raspberry coulis—especially near the edge—and cover with a little more cream. Level the cream for the next layer. Insert the skewer into the centre, pointy end up.

Step 23: Thread the next-largest pavlova round onto the skewer, gently turning it back and forth to pierce it rather than pushing straight down. Repeat the cream, strawberry pillars, diced strawberries, coulis and cream layers.

Step 24: Continue with layers 3 to 7, finishing with the smallest meringue. Use 2 strawberry pillars on the smaller layers and 1 beneath the centre of the smallest. If the skewer is too short, add another skewer for the upper part of the tree. Check that each layer is straight and level, using strawberries to adjust as needed.

Step 25: Once the smallest pavlova is in place, add a dollop of cream and a small drizzle of coulis. Insert the star topper, then add a raspberry and a rosemary sprig.

Step 26: Decorate with rosemary sprigs and raspberries tucked around the edges between the layers. Halve the raspberries if needed, and use them to level crooked layers.

Step 27: Dust with icing sugar and serve immediately.

Step 28: The top 2 layers are single servings. The next 2 layers serve 2 people each. Cut the bottom 4 layers like traditional pavlovas; they will serve another 8–10 people.