Christmas Tree Cob


Christmas Tree Cob

Serves  6-8                      Difficulty  Easy

We have a TREE-mendous dessert recipe for you this Christmas! Our Christmas Tree Cob is decorated with all things colourful and sweet to keep the kids entertained this silly season!


1 Bakers Delight White Cob Loaf, top removed and hollowed
1 x Pavlova magic
40 drops green dye
900g double thick custard
2 cup (270g) raspberries
2 cups (300g) blueberries
1 cup milk chocolate, grated
2 1/2 cups (625ml) cream, whipped

To Garnish

Rocky Road
Edible Glitter
Red Liquorice Bullets



Pre heat oven to 180 C


Line 3 baking trays with greaseproof paper. Trace off six circles, at 17cm, 15cm, 12cm, 8cm, 5cm and 3cm diameter. Set aside


Place Pavlova Magic and green dye in a mixer bowl and follow packet instructions


Transfer mixture onto each traced circle and using a spatula shape accordingly. Bake in oven for 25 min, turn off heat and leave in the oven until completely cooled before removing meringues


Cut a lid off the top of the cob loaf and hollow out filling. In a separate bowl combine custard, half the raspberries, half the blueberries and grated chocolate


To build the cob, fold the berries and chocolate through the custard and fill cob. Top with the 17cm meringue, spread with a generous amount of whipped cream and sprinkle with a small amount berries and assorted garnishes. Repeat steps with remaining meringue disks to create a Christmas tree


Garnish the tree with remaining sweets and sparklers. Serve

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