Christmas Tree Pavlova

DIFFICULTY
Average Average
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
10- 10-
Christmas Tree Pavlova
A sweet and creamy dessert, perfect for all the family and a true crowd pleaser.
Main INGREDIENTS
  • Eggs
FOR THIS RECIPE WE LOVE TO USE
Square Baking Sheet
52,00 €
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Square Baking Sheet
Ingredients
Method

Ingredients

For the meringues (2 batches need to be prepared):
  • 2 x 250g free range egg whites
  • 2 x 500g caster sugar
2 x 2 teaspoons cornflour
  • 2 x 2 teaspoons white wine vinegar
  • 2 x 1 teaspoon vanilla extract
For the berry sauce:
  • 500g mixed frozen berries
  • 1/4 cup caster sugar
  • 1 lemon, juice
  • 60ml of water
For the Chantilly cream:
  • 2 cups cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons icing sugar, sifted
To Assemble:
  • Berries

  • Method

  • 1
    Tray preparation and template: Line 4 Toughened Non-Stick 31cm Baking Sheets with baking paper. Draw the following circles on each:
  • 2
    Tray 1- 28cm diameter circle
  • 3
    Tray 2 - 22cm diameter circle
  • 4
    Tray 3 - 14cm diameter circle and 10cm diameter circle
  • 5
    Tray 4 - 18cm diameter circle and 6cm diameter circle
  • 6
    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.
  • 7
    Sift the corn flour over the meringue and add the vinegar and vanilla. Whisk for a further 5-10 seconds to just combine.
  • 8
    Remove the meringue from the mixer, clean the bowl and whisk and repeat the process to make a second batch.
  • 9
    Piping: Secure the baking paper to each tray with a small dot of meringue in each corner.
  • 10
    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.
  • 11
    Place a star nozzle in a piping bag and fill with meringue.
  • 12
    First pipe a meringue kiss in the 6cm circle, this will be the top of the tree.
  • 13
    Then work your way around each meringue disc and create a pine tree like effect by piping from the base, using small strokes upwards.
  • 14
    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.
  • 15
    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.
  • 16
    12.Chantilly cream: Whip the cream to soft peaks, then fold in the vanilla and sifted icing sugar. Use immediately.
  • 17
    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.
 
Depending on the oven size, both meringue batches may not be able to fit inside the oven at the same time. Allow 2 hours 30 minutes for each oven batch.
 
 
Le Creuset