- 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.
- 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 1⁄2 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.
Recipe from bottlegreen.
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A showstopping Christmas centrepiece
4 egg whites 240g caster sugar Selection of winter fruits i.e. 4 ripe plums or,1 small pear 50g cranberries 4 tbsps. bottlegreen spiced berry cordial 50g green grapes 6 physalis 1 Clementine 2tbsps Cointreau 300ml double cream Icing sugar
Time: 1 1/2 hours Serves: 6-8 Nutrition: n/a