Rasp­berry and Lime Meringue Christmas Tree

Super Food Ideas - - OUR RECIPES -

SERVES 20

PREP 1 HOUR (PLUS 3 HOURS COOL­ING)

COOK 2 HOURS 15 MIN­UTES

YOU’LL NEED A PIP­ING BAG FIT­TED WITH A 1.4CM FLUTED NOZ­ZLE, 3CM, 4CM AND 5CM STAR-SHAPED CUT­TERS AND A 16CM BAM­BOO SKEWER FOR THIS RECIPE.

9 egg whites

2¼ cups caster sugar

½ tea­spoon cream of tar­tar

1½ tea­spoons corn­flour

1½ tea­spoons white vine­gar

1 tea­spoon vanilla essence

1.5kg seed­less wa­ter­melon

2 cups thick­ened cream

¼ tea­spoon rasp­berry bak­ing paste

½ cup shred­ded co­conut, toasted

Zest of 1 large lime

500g straw­ber­ries, hulled, sliced

250g rasp­ber­ries

Ic­ing sugar, for dust­ing 1 Pre­heat oven to 120°C/100°C fan-forced. Grease 2 large bak­ing trays. Mark an 18cm round and a 14cm round, 8cm apart, on 1 sheet of bak­ing pa­per. Place, marked-side down, on 1 pre­pared tray. Mark a 10cm round and a 6cm round, 8cm apart, onto another sheet of bak­ing pa­per. Place, marked-side down, on re­main­ing pre­pared tray. 2 Us­ing an elec­tric mixer, beat 3 egg whites, ¾ cup caster sugar and ¼ tea­spoon cream of tar­tar for 8 to 10 min­utes or un­til sugar has dis­solved. Add ½ tea­spoon corn­flour, ½ tea­spoon vine­gar and ½ tea­spoon vanilla. Beat un­til com­bined. 3 Spoon meringue into a pip­ing bag fit­ted with a 1.4cm-fluted noz­zle. Us­ing the 10cm and 6cm rounds as a guide, and pip­ing in a spi­ral pat­tern, pipe 2 lay­ers of meringue onto tray to form 2 rounds. Bake for 1 hour or un­til meringue is just firm to touch. Turn oven off. Cool in oven with door ajar for 1 hour. Re­move from oven. 4 Re­heat oven. Re­peat process with re­main­ing egg whites, caster sugar, cream of tar­tar, corn­flour, vine­gar and vanilla. Us­ing the 18cm and 14cm rounds as a guide on re­main­ing pre­pared tray, and pip­ing in a spi­ral pat­tern, pipe 2 lay­ers of meringue onto tray to form 2 rounds. Bake for 1 hour 15 min­utes or un­til meringue is just firm to touch. Turn oven off. Cool in oven with door ajar for 2 hours. Re­move from oven. 5 Cut a 1cm-thick slice of wa­ter­melon. Us­ing a 5cm star-shaped cut­ter, cut 1 star from wa­ter­melon slice. Drain on pa­per towel. Cut re­main­ing wa­ter­melon into 5mm-thick slices. Us­ing a 3cm and a 4cm star-shaped cut­ter, cut stars from wa­ter­melon slices. Drain on pa­per towel. 6 Us­ing an elec­tric mixer, beat cream and rasp­berry paste un­til just-firm peaks form. Place the 18cm meringue round on a serv­ing plate. Dol­lop and spread 1 cup cream mix­ture. Sprin­kle with 1 ta­ble­spoon co­conut and ¼ of the lime zest. Top with some of the wa­ter­melon stars, straw­berry and rasp­ber­ries. Care­fully place 14cm meringue round on top. Dol­lop and spread ¾ cup re­main­ing cream mix­ture. Sprin­kle with 1 ta­ble­spoon re­main­ing co­conut and ¹⁄³ of the re­main­ing lime zest. Top with some of the re­main­ing wa­ter­melon stars, straw­berry and rasp­ber­ries. 7 Care­fully place 10cm meringue round on top. Dol­lop and spread ½ cup re­main­ing cream mix­ture. Sprin­kle with 1 ta­ble­spoon re­main­ing co­conut and ½ of the re­main­ing lime zest. Top with some of the re­main­ing wa­ter­melon stars, straw­berry and rasp­ber­ries. Care­fully place 6cm meringue round on top. Dol­lop with re­main­ing cream. Sprin­kle with re­main­ing co­conut and lime zest. 8 In­sert a bam­boo skewer into the 5cm wa­ter­melon star. Care­fully push into the top of the meringue tree to se­cure. Us­ing the pic­ture as a guide, dec­o­rate tree with re­main­ing wa­ter­melon stars, straw­berry and rasp­ber­ries. Dust with ic­ing sugar. Serve im­me­di­ately. NUTRI­TION: (per serve) 920kj; 10.9g fat; 7.3g sat fat; 2.9g pro­tein; 27.9g carbs; 1.8g fi­bre; 28mg chol; 36mg sodium.

$1.41 PER SERVE

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