CHRISTMAS TREE PAVLOVA

The light dessert is perfect for the festive season.

Serves 10 • Preparation: 25 minutes • Cooking time: 1 hour and 15 minutes, plus cooling time

• 4 extra-large egg whites

• a pinch of cream of tartar

• a pinch of salt

• 325ml castor sugar

• 7.5ml lemon juice

• 10ml cornflour

• 2.5ml vanilla essence

FILLING

• 500ml thick vanilla custard

• 4 kiwi fruit, peeled and thinly sliced

• 6 strawberries, sliced

• fresh mint, coconut shavings, silver balls and icing sugar, to garnish

Before you start Preheat the oven to 160°C. With a pencil, draw the outline of a Christmas tree on an A4 sheet of paper and place it under a sheet of baking paper on a baking tray. 1 Using an electric mixer, beat the egg whites, cream of tartar and salt together in a large mixing bowl until soft peaks form. Add the sugar gradually – no more than a tablespoon at a time. By the time all the castor sugar has been added, it should be thick and glossy. Finally, beat in the lemon juice, cornflour and vanilla until just combined. 2 Using a spoon or piping bag, carefully ‘draw’ your Christmas tree with an even layer of meringue, according to your sketch in the prepared baking tray.

Pipe or create a higher outer edge all around so that it holds the filling inside. Place in the oven and immediately reduce the temperature to 120°C; bake the meringue for 1 hour. Switch off the oven and let the meringue cool in the oven. 3 Fill the cooled meringue Christmas tree with the custard and arrange the prepared fruit on top. Decorate to your heart’s content with the mint leaves, coconut shavings and silver balls; sift a thin layer of icing sugar over as a final detail.

TIP To keep the meringue crispy for longer, brush a layer of melted chocolate (dark or white) over the inside of the Christmas tree and let it harden before filling your masterpiece.

Make sure your pavlova looks its best by only adding the filling just before you’re ready to serve it. – Johané