- 6 free-range egg whites
- 450g/1lb caster sugar
- 1 tbsp cornflour
- 1 tbsp white wine vinegar
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 cinnamon stick
- 1 lemon, peeled
- 1 orange, peeled
- 400g/14oz fresh blackberries
- 600ml/20fl oz double cream
- 1 tbsp vanilla bean paste
- 50ml/2fl oz crème de cassis
- Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper.
- Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed.
- Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff.
- Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles.
- Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.
- Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool.
- When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.
- To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately.