The Ultimate Festive Pavlova by Jan Hendrik van der Westhuizen

1. Place one pavlova wreath on your service plate. 

2. Spoon milk tart filling on top of the first pavlova wreath. 

3. Whip the fresh cream, caster sugar and vanilla paste to stiff peaks. 

4. Add the ground cinnamon to the whipped cream. 

5.  Arrange raspberries and strawberries on top of the cream. 

6. Spoon more cream on top. 

7. Now if you did not drop your pavlova, you can place it on top, but if you did, break the pavlova in pieces and arrange on top.

8. Use some of the milk tart filling to stick your macarons on top.

9. Finish of with edible gold leave and more berries. Dust with cinnamon and drizzle with berry coulis. 

For the Sweet Milk Tart Filling:

8. Place the eggs and sugar in the mixing bowl of an electric mixer. 

9. Beat till light and fluffy. Make a mixture with corn flour, cake flour, custard powder, salt and vanilla with a little of the milk. 

10.  Make sure it’s a smooth paste.

11. Pour the milk and butter in a saucepan and bring to a boil. 

12. Be careful not to burn the milk. Add the corn flour mixture and lastly the eggs and sugar. 

13. Place back on very low heat and stir constantly with a whisk for at least 10 minutes until thickened and completely cooked. 

14. Pour into a bowl. 

15. Mix the 30 ml sugar and cinnamon and stir through the mixture. 

16. Place a piece of baking paper directly on the mixture and let it cool completely.