Christmas tree meringue pyramid with spiced berry filling

Christmas tree meringue pyramid with spiced berry filling


  1. 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.
  2. 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.
  3. Spoon or pipe the mixture into the circles. Bake in the oven for approximately 1 to 1 1⁄2 hours until crisp and dry.
  4. 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.
  5. Grate the rind from the clementine, remove the pith and cut into segments, halve the grapes and open out the physalis.
  6. Whisk the cream until standing in soft peaks, stir in the grated clementine rind, and Cointreau.
  7. 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