Preheat the oven to 130c 265f fan (150c for non fan ovens)
If you have a large range oven you could bake this in one go, if not then make half at a time. (half the recipe quantity for each batch)
Line four baking trays with baking paper
In a very clean bowl (see tips on post) add the egg whites and start whipping, once peaks form and they have doubled in volume add the sugar a spoonful at a time.
Once the sugar is added turn the mixer up to high speed a leave for 5 minutes.
Scrape around the bowl with a clean dry spatula, add the corn flour and continue mixing for 3 to 5 minutes.
Check mixture by rubbing some between your fingers, if you can still feel big grains of sugar it needs to be mixed for longer. keep mixing until the mixture feels smooth. you should be able to tip the bowl upside down and it doesn't move.
Now we need to create the layers
For the base layer, which is the largest, first spoon on 1/2 cup of meringue in the centre of the baking tray in a neat circle.
Fit a piping bag with a star nozzle and pipe a cross, then pipe a line in between creating a star with 6 points. then pipe more mixture so you have a large pavlova like layer in the shape of a star. Use the back of a spoon to make a well in the centre then make sure the top is flat.
Then make the next layer the same way but slightly smaller, and the third.
The next 2 layers can be thinner but still make a well in the centre.
For the final layer make a little point on the top to look like the top of a tree.
The smallest layers will need 1 and a half to 2 hours and the largest layers 2 and a half hours. let the meringues cool in the oven with the door ajar if you can.