Courtney Roulston shares a fun twist on the classic favourite with this festive Christmas tree pavlova

Courtney Roulston is a cook, TV personality and Coles ambassador.

Today, she is joining the show for Cooking with Coles, making a delicious Christmas tree pavolva.

The pavlova has three layers of meringue with berries stuffed inside. It’s inspired by the flavours of Remedy Kombucha (Pavlova flavour).

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Recipe below:

BERRY CHERRY CHRISTMAS TREE PAVLOVA

SERVES 8-10

Recipe By Courtney Roulston

Prep time: 30 minutes

Cook time: 1 hour, plus cooling time

Ingredients

Pavlova Base:

6 egg whites (From 6 large free range eggs at room temperature)

1 ¼ cup Caster sugar

1 ½ tablespoons corn flour

1 tablespoon white vinegar

1 teaspoon vanilla bean paste

Filling ingredients

600ml thickened cream

1 teaspoon vanilla bean paste

2 punnets strawberries

2 punnets raspberries

1 punnet blackberries

150g fresh cherries

6 sprigs fresh mint

Icing sugar to dust

Method

Step 1. Pre heat the oven to 140 degrees C. Place the egg whites into the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar, 1 tablespoon at a time with the beaters running until all the sugar is used. Leave mixing on a medium speed for around 4-5 minutes, or until you can`t feel any sugar grains when a little mixtre is rubbed between your fingers.

Step 2. Add in the vanilla, vinegar and sift in the corn flour, then beat on high for 30 seconds to combine. Line 2 large trays with baking paper and place 1/3 of the mixture into a round shape on the tray around 25cm in diameter and 4cm high. Make a second circle around 20cm in diameter, a third circle 15cm and a 4th circle 10cm – You want 4 rounds of pavlova all around 4cm in height to build your tree. You can use a piping bag for this to make it easy.

Step 3. Place the largest circles on the middle shelf of the oven and the smaller circles on the bottom half of the oven. Turn the heat down to 120 degrees C and bake the pavlova for 1 hour, or until crisp. Turn the oven off, jar the door open with a tea towel and leave for 3 hours, or overnight to cool completely.

Step 4. Whip the cream and vanilla until soft peaks. To assemble place the largest pavlova base onto a serving plate- A little cream dolloped on the bottom will help it keep in place. Place a layer of cream and berries onto the bottom layer then top with the 20cm pavlova round and top with more cream and berries. Repeat this process until all the cream and berries are used and you have a tree shape. For added structure you can add a wooden skewer through the middle to make it more sturdy. Place the cherries onto the top layer then decorate with mint sprigs. Dust with icing sugar before serving.