Yields1 Serving
 12 Egg whites
 3 cups Caster sugar
 2 tsp White vinegar
 2 tsp Vanilla extract
 1 Litre whipping cream
  cup Icing sugar
 1 tbsp Vanilla bean paste
 4 Punnets strawberries, hulled and cut
 10 Small gingerbread or shortbread stars
 1 Large gingerbread or shortbread star
 Rosemary sprigs
1

Arrange the shelves in your oven to have 2 shelves evenly.
Preheat your oven to 180 degrees.
Take 4 sheets of baking paper. The easiest way to do this is to use 4 cake tins varying in size starting with a 30cm round then 20cm, 15cm and finishing with 10cm. Alternatively find some round objects so you can trace out on the baking sheets to guide the size of each pavlova layer.

2

Place the egg whites in a stand mixer and mix until stiff peaks form. You can check this by turning the bowl upside down and the egg whites remain in place.

3

With the mixer going gradually start to add the caster sugar a small amount at a time incorporating it into the egg whites. Once all the sugar has been mixed in check the meringue by taking a small amount between your fingers and if you can feel any sugar grains mix for a little longer.

4

Add the vanilla and vinegar and fold through the meringue with a spatula.

5

Place the baking paper onto 2 large oven trays. If you have a small oven you may need to do this in 2 batches. Starting with the largest round, add the meringue to the baking paper keeping within the traced circle. Add the meringue to the other sheets of baking paper . You should have 4 layers of meringue.

6

Place the meringue in the oven and turn the temperature down to 150 degrees and bake the meringue for 1 hour.

7

Turn the oven off and allow the meringue to cool to room temperature before taking it out.

8

For the filling whip the cream with the icing sugar until nice and thick and fold through the vanilla bean paste.

9

To assemble the Pavlova place the largest layer on your serving dish and fill generously with cream and berries. Continue to add the layers of meringue ,cream and berries. Garnish the layers with rosemary sprigs and small biscuit stars. Add the large star to the top of the tree.

Ingredients

 12 Egg whites
 3 cups Caster sugar
 2 tsp White vinegar
 2 tsp Vanilla extract
 1 Litre whipping cream
  cup Icing sugar
 1 tbsp Vanilla bean paste
 4 Punnets strawberries, hulled and cut
 10 Small gingerbread or shortbread stars
 1 Large gingerbread or shortbread star
 Rosemary sprigs

Directions

1

Arrange the shelves in your oven to have 2 shelves evenly.
Preheat your oven to 180 degrees.
Take 4 sheets of baking paper. The easiest way to do this is to use 4 cake tins varying in size starting with a 30cm round then 20cm, 15cm and finishing with 10cm. Alternatively find some round objects so you can trace out on the baking sheets to guide the size of each pavlova layer.

2

Place the egg whites in a stand mixer and mix until stiff peaks form. You can check this by turning the bowl upside down and the egg whites remain in place.

3

With the mixer going gradually start to add the caster sugar a small amount at a time incorporating it into the egg whites. Once all the sugar has been mixed in check the meringue by taking a small amount between your fingers and if you can feel any sugar grains mix for a little longer.

4

Add the vanilla and vinegar and fold through the meringue with a spatula.

5

Place the baking paper onto 2 large oven trays. If you have a small oven you may need to do this in 2 batches. Starting with the largest round, add the meringue to the baking paper keeping within the traced circle. Add the meringue to the other sheets of baking paper . You should have 4 layers of meringue.

6

Place the meringue in the oven and turn the temperature down to 150 degrees and bake the meringue for 1 hour.

7

Turn the oven off and allow the meringue to cool to room temperature before taking it out.

8

For the filling whip the cream with the icing sugar until nice and thick and fold through the vanilla bean paste.

9

To assemble the Pavlova place the largest layer on your serving dish and fill generously with cream and berries. Continue to add the layers of meringue ,cream and berries. Garnish the layers with rosemary sprigs and small biscuit stars. Add the large star to the top of the tree.

A Christmas Pavola