Pavlova perfection

Mastering the perfect pavlova is a skill for life! With our tips and secret ingredient, you can create a sumptuous dessert that has a delicately crisp outer shell with a soft marshmallow interior.

Christmas tree pavlova 

SERVES 10-12 PREP + COOK TIME 3 HOURS ( COOLING TIME)

1 Preheat the oven to 160°C (140°C fan-forced).

2 Grease 3 large oven trays. Draw 7 circles on 3 sheets of baking paper; 1 x 20cm, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 10cm, 1 x 7.5cm, 1 x 4cm diameter, flip the paper so the outline is on the underside and place on oven trays. Spray paper with oil spray and with a very fine sieve lightly dust with cornflour.

3 Place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tablespoon of sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 6 minutes or until the mixture is thick and glossy and sugar has dissolved.

4 Mix the cornflour and vinegar together in a small cup. Add to the meringue and whisk on low speed for 2 minutes until incorporated.

5 Reserve ¾ cup of meringue. Divide remaining meringue evenly between the circles. Using a palette knife, smooth the sides and the top, using the drawn circles as a guide.

6 Place reserved meringue in a piping bag fitted with an 8mm star nozzle and pipe stars onto the trays.

7 Place meringues in the oven. Immediately reduce oven to 140°C (120°C fan-forced). Bake for 2 hours, or until dry to the touch. Turn off the oven and let cool in the oven for 3 hours, or until cooled completely.