Method

• 1.
  Preheat oven to 120°C/100°C fan-forced. Using different-sized plates, draw an 18cm circle, a 12cm circle, a 6cm circle and a 3cm circle on a large sheet of baking paper. Lightly grease a large baking tray (or two depending on the size of your trays) and place paper, marked-side down, on tray.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and a pinch of fine salt on medium-high speed for 1-2 minutes, until just foaming. Gradually add the sugar, whisking until sugar is completely dissolved after each addition. Continue whisking until medium-firm peaks form and all the sugar is completely dissolved (when you rub a little mixture between your fingers, you shouldn’t feel any grains). Add vinegar and cornflour and whisk until just combined.
• 3.
  Spoon meringue into a piping bag and cut a 3cm opening. Starting from the outer edge of each marked circle, pipe large strips in towards the centre, to look like branches of a tree. For the smallest circle, simply pipe a ball, as this will be the top of the tree. Using a spoon, make a small divot in the centre of each piped section, except for the smallest circle.
• 4.
  Bake for 1 hour 30 minutes, or until meringue is crisp on the outside but not browned. Turn off oven and leave pavlova to cool completely in the oven with door slightly ajar.
• 5.
  Meanwhile, make the coulis. Combine all ingredients in a small saucepan and cook over medium heat for 8-10 minutes, stirring often, until fruit is soft and liquid is syrupy. Set aside to cool.
• 6.
  Just before serving, place cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.
• 7.
  To assemble, place largest meringue on a serving platter. Dollop over some cream and arrange some fruit on top. Add a spoonful of coulis to the centre. Top with second largest meringue and continue until last meringue is on top. Decorate with a few sprigs of rosemary. Use a little cream to arrange a small rosemary sprig on top of last meringue.
• 8.
  Sprinkle with icing sugar and serve with remaining coulis and cream alongside.