Pavlova Christmas Tree with Strawberries and Passionfruit

Ingredients:
1 cup white chocolate melts, melted
5 free-range egg whites, at room temperature
1/4 tsp cream of tartar
1 1/4 cups caster sugar
2 tsp vanilla extract
2 tsp white vinegar
2 tbsp cornflour
600ml thickened cream, whipped to soft peaks
Sliced strawberries, passionfruit pulp, and icing sugar, for decoration
INSTRUCTIONS
Prepare the Oven and Template:
Preheat the oven to 120°C fan-forced (140°C conventional). Draw a tree outline on paper, then photocopy to enlarge it to 35cm high and 25cm wide at the base. Transfer the outline onto baking paper, place it on an oven tray, and turn the paper image-side down.
Create Decorative Chocolate Stars:
Transfer the melted white chocolate to a small snaplock bag with one corner snipped. Pipe small star shapes onto a separate piece of baking paper, creating crosses with horizontal and vertical lines for star shapes. Let the chocolate stars set completely.
Make the Meringue:
In the large bowl of an electric mixer, combine egg whites and cream of tartar. Using the whisk attachment, beat until soft peaks form.
With the mixer running, add the caster sugar one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy. Add vanilla extract, white vinegar, and cornflour. Beat until just combined.
Pipe the Pavlova Tree:
Transfer the meringue mixture to a large piping bag with a plain nozzle. Pipe the meringue onto the prepared baking paper, following the tree outline. Smooth the surface with an offset spatula, and then pipe additional layers along the edges to create a cavity in the center.
Bake and Cool:
Bake the meringue for 1 hour, or until crisp. Turn off the oven and allow the meringue to cool completely in the oven with the door slightly ajar for about