Meringue Christmas Tree

INGREDIENTS (Serves 12) ◆ 6 medium egg whites ◆ ½tsp cream of tartar ◆ 340g caster sugar ◆ 1½tsp vanilla extract ◆ 450ml double cream ◆ 6tbsp raspberry liqueur

(optional) ◆ 250g raspberries ◆ 2 kiwi fruit, peeled and

thinly sliced ◆ Edible silver decorations 1 Preheat the oven to 130°C, Fan Oven 110°C, Gas Mark ½. Draw an 18cm circle on a sheet of parchment. Turn the parchment over and place on a baking tray. On another sheet, draw a 15cm and 10cm circle, and place on another baking tray.

Preparation time: 45min plus cooling Cooking time: 2½ hours

2 In a large, grease-free bowl, whisk the egg whites with the cream of tartar until very stiff and dr y. Gradually whisk in the sugar, and then carefully fold in the vanilla to form a thick, glossy meringue.

3 Divide the meringue mixture between the 3 circles, spreading to the edge of the outline, and making sure that each meringue is about 3cm thick. Spike the edges with a fork and bake for 2½ hours, until crisp and dry on the outside. Turn off the oven and leave to cool completely.

4 To serve: Carefully peel the meringues from the parchment. Position the largest meringue circle on a completely flat serving plate. Whip the cream until softly peaking. Add the raspberry liqueur if using, and then re-whisk the mixture until it is softly peaking again.

5 Spread the cream thinly over the meringue, arranging a few raspberries and kiwi fruit on top, around the edges. Spread cream over the middlesized meringue and lay it on top. Add raspberries and kiwi slices as before. Finally position the smallest meringue circle on the medium and pipe lavish swirls of cream on top, with a slight peak in the centre. 6 Decorate with the remaining fruit and the silver decorations, then top the “tree” with a silver star and serve

immediately.