Pavlova
4 egg whites
210 g Dansukker Superfine Sugar
5 g Dansukker Vanilla Sugar
8 g cornflour
5 ml cider vinegar

Lingonberry toffee sauce
95 g Dansukker Light Muscovado Sugar
140 g Dansukker Organic Light Syrup
100 ml double cream
75 g lingonberries

Decoration
Whipping cream
Lingonberries
Rosemary sprigs

Set the oven temperature to 125°C. Whisk the egg whites until they form stiff peaks, then add half the sugar while whisking. After 5 minutes, add the rest of the sugar and the vanilla sugar and whisk for a further 5 minutes. Fold in the cornflour and vinegar.

Draw five different sized circles on parchment paper on a baking sheet, e.g. 14 cm, 12 cm, 10 cm, 9 cm and 7 cm. Draw the three smallest circles on one sheet and the remaining circles on another. Spoon the mixture inside the circles and spread evenly. Bake for about 90 minutes, depending on the circles' size. Take out the smallest Pavlovas about 10-15 minutes before the bigger ones. They should be chewy in the middle. Turn off the heat, leaving both the baking sheets in the oven.

Meanwhile make the lingonberry toffee sauce: Combine the muscovado sugar and syrup in a saucepan. Boil for about 2 minutes, until the mixture starts to caramelise or thickens slightly.

Gradually pour in the cream and continue simmering for about 4 more minutes. Add the lingonberries and stir. Allow to cool, and then refrigerate.

Assemble the Christmas tree Pavlova. First, whip the cream and then put the largest Pavlova on a serving plate and spread a little cream and lingonberry toffee sauce over it.

Put the second largest Pavlova on top and cover with a second layer of cream and toffee sauce, and then continue with the last Pavlova. Finish with the smallest Pavlova and a swirl of cream. Garnish with lingonberry toffee sauce, lingonberries and rosemary sprigs. Serve immediately.