PAVLOVA CHRISTMAS TREE – Christine Capendale
6 egg whites (180 ml)
450 ml castor sugar (380 g)
2.5 ml cream of tartar
YOGHURT MASCARPONE WHIP
500 ml Double cream yoghurt
350 g mascarpone, chilled
60ml icing sugar
CHERRY AND BERRY COMPOTE
300 g pitted cherries
150 ml raspberries
150 g castor sugar
15 ml lemon juice
2 Lightly beaten egg whites for frosting some of the cherries and rosemary
250 ml castor sugar
White chocolates of choice
- Preheat the oven to 100 °C. Line 2 large baking trays with a double layer of well-greased baking paper. Draw 5 circles on the bottom baking papers (best way it will fit in onto the two trays) with a pencil (18cm, 15cm, 12cm, 9cm and 6cm)
- Whisk the egg whites and cream of tartar until stiff, but not dry.
- Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
- Whisk until very stiff and shiny.
- Spoon the meringue into 2 piping bags and pipe circles on the baking paper – using the pencil markings as a guide
- Bake for 2 hours. Switch off the oven and leave the pavlova inside, preferably overnight, until completely cold.
- TO MAKE THE CHERRY AND BERRY COMPOTE: Combine all the ingredients in a saucepan and heat whilst stirring to dissolve the sugar. Bring to a gently simmer and allow to simmer until the mixture begins to get thick and syrupy. Remove from the heat and cool completely
- TO MAKE THE YOGHURT MASCARPONE WHIP: Whip together all the ingredients, using a high-speed stand mixer. Whip until thick and frothy – like a thick mousse
- TO FROST THE CHERRIES AND ROSEMARY: Dip a few of the cherries and rosemary sprigs in the beaten egg white, shake off any excess egg white then roll it into the castor sugar. Place on paper towel to harden
- TO ASSEMBLE: Top the pavlova circles with the yoghurt mascarpone whip and drizzle over a little of the cherry and berry compote. Stack the layers to make your pavlova Christmas tree
- Decorate with the cherries, rosemary and white chocolates
- Dust with icing sugar just before serving.