Christmas Tree Cob

Pre heat oven to 180 C

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

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

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

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

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

Garnish the tree with remaining sweets and sparklers. Serve