Christmas tree pavlova

This light dessert is perfect for a summer Christmas.

If possible, only fill your pavlova just before serving to ensure it looks its best. – Johané

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.