Christmas Tree Cob

Method

1. 1. Step1

      Pre heat oven to 180 C

   2. Step 2

      Line 3 baking trays with greaseproof paper. Trace off six circles, at 17cm, 15cm, 12cm, 8cm, 5cm and 3cm diameter. Set aside

   3. Step 3

      Place Pavlova Magic and green dye in a mixer bowl and follow packet instructions

   4. Step 4

      Transfer mixture onto each traced circle and using a spatula shape accordingly. Bake in oven for 25 min, turn off heat and leave in the oven until completely cooled before removing meringues

   5. Step 5

      Cut a lid off the top of the cob loaf and hollow out filling. In a separate bowl combine custard, half the raspberries, half the blueberries and grated chocolate

   6. Step 6

      To build the cob, fold the berries and chocolate through the custard and fill cob. Top with the 17cm meringue, spread with a generous amount of whipped cream and sprinkle with a small amount berries and assorted garnishes. Repeat steps with remaining meringue disks to create a Christmas tree

   7. Step 7

      Garnish the tree with remaining sweets and sparklers. Serve