This Christmas Tree Pavlova will make the most stunning, show-stopping centre piece at the Christmas Dinner table. A labour of love but surprisingly easier than you think to make!
TIP: Wipe the stand mixer bowl with white distilled vinegar to remove all traces of grease. Tonka beans can be replaced in coulis with a split vanilla bean pod – scrape seeds into mixture and add pod too.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Utensils
Stand mixer
Baking parchment
Step 1
Preheat oven to 150°C/130°C fan, gas mark 2.
Step 2
Line 2 baking sheets with parchment then draw 3 rounds on each tray with the following diameters; 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) and 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″). Set the trays to one side. It’s best to use an edible marker but if you don’t have that cut the parchment to fit and draw round with pen or pencil then turn over and adhere the unmarked side to the baking tray.
Step 3
Add the egg whites to the bowl of the stand mixer and beat on the highest setting for about 1 minute. Add the icing sugar a tablespoon at a time whilst beating continuously. Repeat until all sugar is used up.
Step 4
Beat for a further 5 minutes or until thick and glossy. There should be no grains of sugar when rubbing mixture between fingers. The meringue is ready when you can tip the bowl upside down without it coming loose.
Step 5
Fit a large piping bag with a large star nozzle. Pipe a 1.2cm / 1/2″ decorative border on the outskirts of every circle in whichever pattern you wish. It should be about 2cm / 4/5″ thick. (If pressed for time skip this and pipe tight coils to the edge.)
Step 6
Pipe tight coils into the centre of each of the bordered circles and using an offset spatula smooth. Alternatively, you can pipe coils first leaving room for the border then pipe the border at the end.
Step 7
Place the tray with the largest meringues at the top of the oven and the smaller ones at the bottom. Turn the oven down to 120°C/100°C/gas mark 1/2. Bake for roughly 1 hour or until the base of the large ones are fully dry. Turn off oven and leave to cool for at least 3 hours or overnight.
Step 8
Make the coulis whilst the meringue is baking. Place all coulis ingredients into a saucepan and cook over medium heat, simmering for about 5 minutes until the fruits are easy to squash with the back of a spoon. Remove whole spices and leave to cool. Blend with an immersion blender and strain to remove seeds, if dsesired. Set to one side.
Step 9
When you’re ready to assemble whip the cream and vanilla together in a stand mixer until combined then sift in the icing sugar and cornflour. Whisk on high until stiff.
Step 10
Pierce each merignue round in the centre with the bamboo skewer and set to one side.
Step 11
To build, create a workstation of all elements. Place a little whipped cream onto the bottom of a serving platter then place the largest circle of meringue at the bottom.
Step 12
Layer with whipped cream up to the edges, roughly 1cm / 2/5″ thick. Gently press 4 strawberry rounds into the cream to act as support. Scatter over the chopped fruits then drizzle with the coulis. Stick the bamboo skewer into the middle.
Step 13
Feed the next largest meringue onto the skewer then repeat the layering process. You will need fewer strawberry rounds as you work your way up.
Step 14
Once constructed add a little whipped cream to the top, a little coulis and whatever you see fit.
Step 15
Top with your star and then add all of your decorative elements. Dust with icing sugar if you wish and serve immediately.
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 2 of 15
Line 2 baking sheets with parchment then draw 3 rounds on each tray with the following diameters; 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) and 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″). Set the trays to one side. It’s best to use an edible marker but if you don’t have that cut the parchment to fit and draw round with pen or pencil then turn over and adhere the unmarked side to the baking tray.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 3 of 15
Add the egg whites to the bowl of the stand mixer and beat on the highest setting for about 1 minute. Add the icing sugar a tablespoon at a time whilst beating continuously. Repeat until all sugar is used up.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 4 of 15
Beat for a further 5 minutes or until thick and glossy. There should be no grains of sugar when rubbing mixture between fingers. The meringue is ready when you can tip the bowl upside down without it coming loose.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 5 of 15
Fit a large piping bag with a large star nozzle. Pipe a 1.2cm / 1/2″ decorative border on the outskirts of every circle in whichever pattern you wish. It should be about 2cm / 4/5″ thick. (If pressed for time skip this and pipe tight coils to the edge.)
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 6 of 15
Pipe tight coils into the centre of each of the bordered circles and using an offset spatula smooth. Alternatively, you can pipe coils first leaving room for the border then pipe the border at the end.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 7 of 15
Place the tray with the largest meringues at the top of the oven and the smaller ones at the bottom. Turn the oven down to 120°C/100°C/gas mark 1/2. Bake for roughly 1 hour or until the base of the large ones are fully dry. Turn off oven and leave to cool for at least 3 hours or overnight.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 8 of 15
Make the coulis whilst the meringue is baking. Place all coulis ingredients into a saucepan and cook over medium heat, simmering for about 5 minutes until the fruits are easy to squash with the back of a spoon. Remove whole spices and leave to cool. Blend with an immersion blender and strain to remove seeds, if dsesired. Set to one side.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 9 of 15
When you’re ready to assemble whip the cream and vanilla together in a stand mixer until combined then sift in the icing sugar and cornflour. Whisk on high until stiff.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 10 of 15
Pierce each merignue round in the centre with the bamboo skewer and set to one side.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 11 of 15
To build, create a workstation of all elements. Place a little whipped cream onto the bottom of a serving platter then place the largest circle of meringue at the bottom.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 12 of 15
Layer with whipped cream up to the edges, roughly 1cm / 2/5″ thick. Gently press 4 strawberry rounds into the cream to act as support. Scatter over the chopped fruits then drizzle with the coulis. Stick the bamboo skewer into the middle.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 13 of 15
Feed the next largest meringue onto the skewer then repeat the layering process. You will need fewer strawberry rounds as you work your way up.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 14 of 15
Once constructed add a little whipped cream to the top, a little coulis and whatever you see fit.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
Step 15 of 15
Top with your star and then add all of your decorative elements. Dust with icing sugar if you wish and serve immediately.
For the meringue
180g
egg whites
230g
icing sugar
For the coulis
125g
frozen strawberries
125g
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
500ml
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
130g
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
175g
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
Festive berries
Rosemary sprigs
Pomegranate seeds
Christmas sprinkles
Gold leaf
Icing sugar, to dust
For the meringue
6oz
egg whites
8oz
icing sugar
For the coulis
4oz
frozen strawberries
4oz
frozen cranberries
1 large
orange, juice and zest, divided
2 tbsp
sugar
2-3
cardamom pods, seeds only
1
cinnamon stick
1
tonka bean, finely grated (optional)
For the whipped cream
17fl. oz
whipping cream (or double cream)
1 tbsp
vanilla
4 tbsp
icing sugar, sifted
2 tbsp
corn flour, sifted
To assemble
1 x 28cm/11"
bamboo skewer (or 2 shorter skewers)
4oz
strawberries, roughly 10 medium, cut into 1.75cm/3/4″rounds
6oz
mixed red fruits, cut into 1cm dice (pomegranate, raspberries, strawberries)
To decorate
Star topper on cocktail stick (or festive alternative)
