The Ultimate Christmas Pavlova

Preheat the oven to 120°C (not fan bake).

Draw 2 x 20cm circles on two sheets of baking paper.

Grease 2 flat baking trays and place the paper ink-side down on top.

Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Keep whisking until the sugar has fully dissolved and the meringue is very thick and glossy.

Using a large metal spoon, fold in the vanilla and lemon juice.

Transfer half the meringue to another bowl.

Combine the cocoa and spices in a small bowl.

Sift a little of the cocoa over the top of one bowl of meringue then fold in to just marble it through.

Spoon large dollops inside the circle on the baking paper. Continue to sift the cocoa and fold and scoop the meringue into the circle until all the mixture is used. Smooth over any gaps so all the meringue is touching.

Repeat with the remaining meringue and cocoa to make a second pavlova.

Bake for 2 hours until the outside and base are crisp. Turn off the oven and leave the meringue inside to cool completely. The meringues can be made 2 days ahead. Wrap the whole tray in two layers of plastic wrap to keep them fresh and crisp.

To serve: Whisk the cream, mascarpone and vanilla together to soft peaks. Don’t over-whisk or it will curdle. Transfer half the cream to another bowl. Crush 1 punnet of raspberries with a fork and gently fold into one bowl of the cream to make pink streaks.

Place one meringue on a serving plate and dollop over the raspberry cream.

Top with the 2nd meringue. Dollop the 2nd bowl of cream on top and garnish with the remaining whole raspberries and mini meringues. Drizzle over the dulce de leche if using then add the flowers and edible gold garnishes.

Gilded Mini Meringues: Preheat the oven to 120°C (not fan bake).

Grease a large, flat baking tray and line with baking paper.

Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Keep whisking until the sugar has fully dissolved and the meringue is very thick and glossy.

Put a plain 1cm nozzle in a piping bag. Fill with the meringue then pipe small meringues onto the tray. You should get about 50.

Bake for about 40 minutes or until they are crisp and will easily lift off the baking paper. Turn off the oven and leave inside until cold. This makes more meringues than needed to decorate the pavlova but it’s difficult to make a 1 egg white meringue.

To decorate: Grease a flat baking tray and line with baking paper.

Holding each meringue on its side, dip into the chocolate, letting the excess drip off.

Place flat side down on the tray and leave until set.

Loosen the meringues from the tray.

Brush the chocolate side with gold paint then leave to dry. These can be decorated 2 days ahead and stored in an airtight container.

Cook’s note: The edible gold stars, dust and paint are available from Milly’s Kitchen.