This looks spectacular and is perfect for entertaining. Make the meringue layers ahead of time and store in an airtight container then simply assemble on the day.
Makes: 6 – 8
Preparation time: 1 hour 30 minutes
What You’ll Need:
- 4 egg whites
- 240g caster sugar
- Selection of winter fruits i.e. 4 ripe plums or 1 small pear, 50g cranberries
- 4 tablespoons bottlegreen spiced berry cordial
- 50g green grapes
- 6 physalis
- 1 Clementine
- 2 tablespoons Cointreau
- 300ml double cream
- Icing sugar, for dusting
What To Do:
- Pre-heat oven to 140C, gas mark 1.
- Line 2 large baking trays with non-stick baking parchment.
- Draw 5 circles: 5cm, 8cm, 11cm, 14cm and 17cm in diameter.
- Place the egg whites in a large bowl and whisk until stiff, gradually add the caster sugar continuing to whisk until very thick and holding its shape.
- Spoon or pipe the mixture into the circles.
- Bake in the oven for approximately 1 to 1 ½ hours until crisp and dry.
- Meanwhile pour the bottlegreen spiced berry cordial into a saucepan, bring to a simmer and cook until reduced by half and syrupy.
- Cut the plums and pear into bite-sized wedges and add to the syrup, they should still hold their shape, cool and then chill.
- Grate the rind from the clementine, remove the pith and cut into segments, halve the grapes and open out the physalis.
- Whisk the cream until standing in soft peaks, stir in the grated clementine rind, and Cointreau.
- Place the largest meringue circle on a serving plate, top with a layer of cream and then arrange some of the fruit on top. Continue to layer until you have a tree shape, top with a physalis as your Christmas star. Dust with icing sugar.