Step 1

Pre-heat oven to 130°C (110°C fan-forced). Line two oven trays with baking paper.

Step 2

Draw an 18cm round, 15cm round, 12cm round and an 8cm round onto the baking paper on prepared trays. Turn the paper over, marked-side down.

Step 3

Place egg whites and cream of tartar into the large bowl of an electric mixer. Beat until firm peaks have formed. Gradually add sugar, about 1 tablespoon at a time, beating until all of the sugar has been added and sugar has dissolved (see notes). Fold in corn flour.

Step 4

Spoon meringue mixture evenly among prepared circles ensuring they are all similar height. Make sure the meringue is slightly higher at the sides than the middle. Place trays in oven and reduce temperature to 100°C (80°C fan-forced). Cook for 1 ½ hours, then turn the oven off, allowing the pavlovas to cool in the oven.

Step 5

Beat cream and icing sugar with an electric mixer, until firm peaks form. Fork mash 1/4 of the raspberries and fold into the cream.

Step 6

To assemble, place the largest pavlova onto a serving plate. Spread with some of the cream mixture and top with a some of the remaining raspberries and strawberries. Continue decorating the remaining pavlovas with remaining cream mixture and berries. Stack decorated pavlovas on top of each other, building up to form a tree and finishing with the smallest pavlova. Decorate with gold leaf. Serve immediately.