Meringue Christmas Tree With Flake Bars

Preheat oven to 120°C/100°C fan-forced. Line 3 large baking trays with baking paper.

Using an electric mixer, beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Combine sugar and cornflour in a separate bowl. Gradually add sugar mixture, 1 tbs at a time, beating constantly until sugar has dissolved and mixture is thick and glossy. Add vinegar and beat until just combined.

Using a 2-tbs release-mechanism ice-cream scoop (see tips), place scoops of meringue mixture, 5cm apart, on trays. Rinse scoop occasionally in hot water. Bake for 1 hour or until meringues are crisp and dry. Turn off oven and leave meringues in oven, with the door slightly ajar, until cooled completely.

Meanwhile, to make the chocolate mousse, place cream and chocolate in a microwave-safe bowl and microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and icing sugar until smooth. Gradually beat in white chocolate mixture until smooth and combined. Spoon mousse into a piping bag fitted with a 5mm plain nozzle. Refrigerate until required.

Spread three-quarters of the white chocolate onto a sheet of baking paper, until about 5mm thick. Refrigerate for 10 minutes or until almost set. Crumble 1 Flake bar and place in a shallow bowl. using a 7cm star cutter, cut out stars from chocolate. Brush edges of stars with remaining white chocolate and press edges into crumbled Flake to outline.

To assemble meringue, make a 22cm tall cone from paper and place on a platter. Arrange meringues around cone to cover, securing each layer with mousse. Break remaining Flake bars into pieces and use to fill any gaps. Secure one white star to the top of the tree with dark chocolate. Drizzle tree with remaining dark chocolate, dust with icing sugar and serve with remaining stars.