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Raspberry and lime meringue Christmas tree
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Prep Time:
4 minutes
Cook Time:
135 minutes
Total Time:
139 minutes
Impress guests with stunning raspberry lime meringue Christmas tree topped with watermelon stars.
Ingredients:
  • 9 egg whites
  • 483.75 gm caster sugar
  • 1.25 gm cream of tartar
  • 3.75 gm cornflour
  • 1 1/2 tsp white vinegar
  • 1.5kg seedless watermelon
  • 505.00 gm thickened cream
  • 1/4 tsp raspberry baking paste
  • 32.50 gm shredded coconut, toasted
  • Zest of 1 large lime
  • 500g strawberries, hulled, sliced
  • 250g raspberries
  • Icing sugar, for dusting
Instructions:
  • Preheat the oven to 120C/100C fan-forced and grease 2 large baking trays. Draw an 18cm and a 14cm circle, 8cm apart, on 1 sheet of baking paper and place it marked-side down on 1 tray. Repeat this with a 10cm and a 6cm circle on another sheet of baking paper placed on the second tray.
  • In an electric mixer, whip 3 egg whites, 3/4 cup caster sugar, and 1/4 teaspoon cream of tartar for 8 to 10 minutes until sugar dissolves. Then, add 1/2 teaspoon cornflour, 1/2 teaspoon vinegar, and 1/2 teaspoon vanilla. Mix until combined.
  • Gently transfer the meringue into a piping bag with a 1.4cm-fluted nozzle attached. Pipe 2 layers of meringue onto a tray by following the 10cm and 6cm rounds as a guide, creating a spiral pattern. Bake for 1 hour, or until the meringue is slightly firm to the touch. Turn off the oven, leave the door slightly ajar, and let the meringue cool inside for 1 hour. Finally, take it out of the oven.
  • Preheat the oven. Repeat the meringue process with the remaining ingredients. Using the 18cm and 14cm rounds as guides, pipe 2 layers of meringue in a spiral pattern onto the tray to form 2 rounds. Bake for 1 hour 15 minutes until the meringue is just firm. Turn off the oven and let the rounds cool with the door ajar for 2 hours before removing.
  • Slice the watermelon into 1cm-thick slices. Use a 5cm star-shaped cutter to create 1 star from one of the slices. Drain on a paper towel. Proceed to slice the remaining watermelon into 5mm-thick slices. Use a 3cm and a 4cm star-shaped cutter to cut stars from the slices. Drain on a paper towel.
  • Whip cream and raspberry paste with an electric mixer until soft peaks form. Place an 18cm meringue round on a serving plate. Spread 1 cup of the cream mixture on top. Sprinkle with 1 tablespoon coconut and 1/4 of the lime zest. Add some watermelon stars, strawberries, and raspberries. Gently place the 14cm meringue round on top. Spread ¾ cup of the remaining cream mixture. Sprinkle with 1 tablespoon coconut and 1/3 of the remaining lime zest. Add the remaining watermelon stars, strawberries, and raspberries on top.
  • Gently set down the 10cm meringue round. Spread half a cup of the remaining cream mixture on top. Sprinkle with 1 tablespoon of the leftover coconut and half of the remaining lime zest. Add a layer of the remaining watermelon stars, strawberries, and raspberries. Place the 6cm meringue round on top. Spoon the rest of the cream on top. Finish with a sprinkle of the remaining coconut and lime zest.
  • Skewer a 5cm watermelon star onto a bamboo stick, then gently secure it at the top of the meringue tree. Follow the provided image to adorn the tree with the rest of the watermelon stars, strawberries, and raspberries. Sprinkle with icing sugar, and serve promptly.

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