Tray preparation and template: Line 4 Toughened Non-Stick 31cm Baking Sheets with baking paper. Draw the following circles on each:

Tray 1- 28cm diameter circle

Tray 2 - 22cm diameter circle

Tray 3 - 14cm diameter circle and 10cm diameter circle

Tray 4 - 18cm diameter circle and 6cm diameter circle

First, make the 2 separate batches of meringue. In an electric mixer with the whisk attachment, beat the egg whites to a soft peak. Gradually beat in the caster sugar one tablespoon at a time. Continue beating until the mixture is thick, smooth and no longer grainy.

Sift the corn flour over the meringue and add the vinegar and vanilla. Whisk for a further 5-10 seconds to just combine.

Remove the meringue from the mixer, clean the bowl and whisk and repeat the process to make a second batch.

Piping: Secure the baking paper to each tray with a small dot of meringue in each corner.

Spoon some meringue onto each circle (except the smallest 6cm one). Spread with a pallet knife to achieve an even layer of approximately 1 ½ cm thickness.

Place a star nozzle in a piping bag and fill with meringue.

First pipe a meringue kiss in the 6cm circle, this will be the top of the tree.

Then work your way around each meringue disc and create a pine tree like effect by piping from the base, using small strokes upwards.

Bake the meringue at 120°C/ 100°C Fan/ Gas Mark ½ for 30 minutes, then reduce the temperature to 100°C and continue baking for 1 ½ - 2 hours until the meringue is completely dried out. Turn the oven off and allow the meringue to cool in the oven. Store discs in an airtight container for up to 1 week.

Berry Sauce: Place all ingredients in a Le Creuset saucepan and allow to simmer until thick and saucy. Blend if you prefer a smooth consistency. Store covered in the fridge for up to 3 days.

12.Chantilly cream: Whip the cream to soft peaks, then fold in the vanilla and sifted icing sugar. Use immediately.

13.To assemble the pavlova, place the largest disc onto a Le Creuset Footed Cake Stand, spread over a layer of chantilly cream, top with a spoonful or two of berries, top with the next disc and repeat until you have a beautiful tower. Garnish with a few berries.