Step 1

Preheat the oven to 160°C (140°C fan-forced).

Step 2

Grease 3 large oven trays. Draw 7 circles on 3 sheets of baking paper; 1 x 20cm, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 10cm, 1 x 7.5cm, 1 x 4cm diameter, flip the paper so the outline is on the underside and place on oven trays. Spray paper with oil spray and with a very fine sieve lightly dust with cornflour.

Step 3

Place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tablespoon of sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 6 minutes or until the mixture is thick and glossy and sugar has dissolved.

Step 4

Mix the cornflour and vinegar together in a small cup. Add to the meringue and whisk on low speed for 2 minutes until incorporated.

Step 5

Remove ¾ cup of meringue and reserve. Divide remaining meringue evenly between the circles. Using a palette knife, smooth the sides and the top, using the drawn circles as a guide.

Step 6

Place reserved meringue in a piping bag fitted with an 8mm star nozzle and pipe stars onto the trays.

Step 7

Place meringues in the oven. Immediately reduce oven to 140°C (120°C fan-forced). Bake for 2 hours, or until dry to the touch. Turn off the oven and let cool in the oven for 3 hours, or until cooled completely.

Step 8

MULLED BERRIES Combine wine, sugar, vanilla, cinnamon, orange rind and juice in a small saucepan over medium heat. Cook for 7 minutes or until the syrup thickens and reduces by half. Transfer syrup to a small heatproof bowl and refrigerate until cold.

Step 9

For the cream, whisk the cream, sour cream, icing sugar and extra cream of tartar until firm peaks.

Step 10

To assemble, start with largest meringue disc and place onto a serving platter. Top with some cream and berries. Drizzle with a little mulled wine syrup. Continue layering with remaining pavlova discs, cream, berries and syrup, finishing with the smallest meringue and cream. Decorate with mini meringues and a touch of gold leaf, if desired.