A Christmas tree meringue tower. The perfect centre piece for the holidays.Jump to Recipe
Its really easy to make and you can decorate it how ever you like.
I used some little raspberry coconut truffles and some white chocolate stars and hidden between each layer its raspberry compote and fresh raspberries with lots of cream.
The little truffles are my spin on a popular treat i grew up eating here in England called coconut ice. I added some fresh raspberries to them as they are incredibly sweet.
I added a little coconut cream with some fresh cream and whipped it up to carry the raspberry, white chocolate and coconut flavours through out.
The candles are the last thing to go on and are purely for a wow factor just before serving.
I stuck those on with some modelling chocolate.
Christmas tree meringue tower
I wanted the bottom three layers to still be like a traditional pavlova, soft and chewy in the middle with a little space to add the filling.
After i piped it on the baking paper i used a spoon to make a little well.
I only have a small oven so it was a bit of a squeeze, so i made half and then baked it and then made the other half.
To do this i prepared half the recipe, baked that and then made the next half.
I use a stand mixer to make meringue as the egg whites need a lot of power.
Tips for meringue
- Make sure your bowl is completely clean and dry. I always wash it with boiling hot water before i am making meringues and then dry it thoroughly.
- Rub a lemon around the bowl and then dry it off with a paper towel. the acidity will break down any remaining fat residue if there is any.
- Break the eggs over two separate bowls just in case you accidentally break a yolk.
- Use room temperature eggs
- Whisk the eggs whites on their own first for a few minutes until peaks start to form and then add the sugar a table spoon at a time.
- Once the sugar is added turn the mixer up to high speed.
- scrape the bowl and then rub the meringue mixture between your fingers, if you can still feel sugar particles it needs more mixing.
- Don’t have your oven too hot. I cook mine at 130c fan.
- let them cool down in the oven with the door ajar or they will crack.
- I added a tbsp of cornflour to this mixture to help stabilise it.
christmas tree meringue tower with raspberry and coconut
- stand mixer
- piping bag
- 6 egg whites room temp
- 375 grams caster sugar
- 1 tbsp corn flour
- 150 grams fresh raspberries plus more for filling
- 5 tbsp caster sugar
- 1 tbsp water
- 250 ml double cream
- 5 tbsp icing sugar
- 1 tsp vanilla extract or use coconut extract
- 100 ml coconut cream
raspberry coconut truffles
- 6 fresh raspberries
- 50 ml sweetened condensed milk
- 45 grams icing sugar
- 80 grams desiccated coconut plus 1/2 cup more to coat them in
- 60 grams white chocolate
For the meringue
- Preheat the oven to 130c 265f fan (150c for non fan ovens)
- If you have a large range oven you could bake this in one go, if not then make half at a time. (half the recipe quantity for each batch)
- Line four baking trays with baking paper
- In a very clean bowl (see tips on post) add the egg whites and start whipping, once peaks form and they have doubled in volume add the sugar a spoonful at a time.
- Once the sugar is added turn the mixer up to high speed a leave for 5 minutes.
- Scrape around the bowl with a clean dry spatula, add the corn flour and continue mixing for 3 to 5 minutes.
- Check mixture by rubbing some between your fingers, if you can still feel big grains of sugar it needs to be mixed for longer. keep mixing until the mixture feels smooth. you should be able to tip the bowl upside down and it doesn't move.
- Now we need to create the layers
- For the base layer, which is the largest, first spoon on 1/2 cup of meringue in the centre of the baking tray in a neat circle.
- Fit a piping bag with a star nozzle and pipe a cross, then pipe a line in between creating a star with 6 points. then pipe more mixture so you have a large pavlova like layer in the shape of a star. Use the back of a spoon to make a well in the centre then make sure the top is flat.
- Then make the next layer the same way but slightly smaller, and the third.
- The next 2 layers can be thinner but still make a well in the centre.
- For the final layer make a little point on the top to look like the top of a tree.
- The smallest layers will need 1 and a half to 2 hours and the largest layers 2 and a half hours. let the meringues cool in the oven with the door ajar if you can.
For the truffles
- Break the raspberries up into small pieces then add to a bowl with the other ingredients and mix.
- Using wet hands roll into balls and then roll into some more coconut and place on a tray and cover and place in the fridge to chill, you can pipe on some white chocolate if you wish and spray with gold spray (you can also use shop bought coconut truffles)
For the filling
- Add the raspberries, caster sugar and water in a pan and simmer until they become really juicy. reduce a little and then let cool in the fridge. (you can pour through a sieve to remove seeds before you reduce it if you wish)
- Add the cream in a bowl with icing sugar and mix until it just starts to thicken then add the coconut cream and vanilla and mix again until soft peaks form.
white chocolate stars
- Melt the white chocolate in a bowl over a pan of boiling water then add to a piping bag, snip the end off so you have a small hole and pipe stars onto some baking paper, spray with some gold lustre spray and leave to harden.
- Take the base layer and place on a large platter
- Fill with some cream and then spoon on some compote and add some fresh raspberries then add the next layer.
- Continue building up the layers and adding the filling between each one.
- Decorate with the gold stars and truffles, you can add some raspberries and red currents also if you wish.
Best to be assembled right before serving
I love how the Christmas tree meringue tower looks lit up with candles.