Vegan trifle
Treat guests to this plant-based trifle, with layers of sponge, compote, custard and dairy-free cream. It's a great dessert for a celebration
Christmas tree meringues
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8
Skip to ingredients
- 4 egg whites
- 200g caster sugar
- ½ tsp cornflour
- ½ tsp white wine vinegar
- green food colouring
- small edible starsand hundreds and thousands (optional)
Nutrition: Per serving
- kcal108
- fat0glow
- saturates0g
- carbs25g
- sugars25g
- fibre0g
- protein2g
- salt0.08g
Method
step 1
Heat the oven to 120C/100C fan/gas ½. Line two baking sheets with baking parchment and fit a large piping bag with a star nozzle. Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks using electric beaters, about a minute or two. Add the sugar while whisking, a spoonful at a time, whisking well between each addition, until all of the sugar has been added and you have a thick, glossy meringue. Whisk in the cornflour and vinegar, then enough of the green food colouring to create a light green colour.
step 2
Spoon the meringue into the piping bag. Start by piping the circular base, then spiral up so you have a Christmas tree shape. Put an edible star on top, if using, and sprinkle with hundreds and thousands. Repeat until you have 12 trees. Put the trees in the oven for 1 hr until crisp to the touch. Turn off the heat and leave in the oven for 1 hr to cool gradually.
