Pavlova Christmas tree with cranberry sauce

Separate the egg whites and bring them to room temperature.

Mix the cornstarch into the white sugar before whipping.

Whip the egg whites on high speed with a pinch of salt and optional pinch of cream of tartar until foamy and about doubled in size.

Add the sugar-cornstarch mix about a tablespoon at a time, whipping briefly after each addition; do not add too much too fast.

Add the vanilla and white vinegar; beat on high until thick and glossy and the peaks hold their shape without slumping.

Pipe onto a parchment-lined sheet pan: a circle about two and a half to three inches across, then progressively smaller circles, then a small kiss for the top; pipe extra kisses in the spaces.

Bake in the center or upper center of a 250 degree oven about one hour and 15 minutes, until the surface is dry to the touch.

Turn off the oven, prop the door open about an inch with a wooden spoon, and leave at least an hour to cool slowly, dry and crisp.

For the cranberry sauce, combine fresh cranberries, white sugar, orange zest, one star anise, a pinch of salt and orange juice; bring to a simmer over medium-high heat and stir.

Optionally cover until virtually all the berries have popped, then cook a few minutes more until the juices reduce and thicken slightly and the berries are soft but not falling apart.

Turn off the heat, cool completely, and refrigerate until needed.

To build: pipe or spoon whipped cream on a large meringue, add a spoon of cranberry compote, top with chopped pistachio and a small dollop of whipped cream, then the next smaller meringue; repeat the layers.

Drip extra cranberry sauce here and there, finish with a dollop of whipped cream and a small kiss on top.

Dust with powdered sugar.