Snow globe meringue gateau
- 6 egg whites
- 225g icing sugar, plus extra for decoration
- Green food colouring
- 6 Matchmakers
- Small shimmer or silver cake decoration balls (optional)
- 1tsp vegetable oil
- 515g caster sugar
- ½tsp vanilla extract
- 1tsp white wine vinegar
- 1tsp cornflour
- 175g desiccated coconut
- 200g white chocolate
- 140g pack Dr. Oetker Liquid Glucose
- 500ml double cream
- 250ml bottle Innocent Totally Tropical Smoothie
- 225g raspberries
Start by making the trees. Whisk 1 egg white until soft peaks form. Whisk in the icing sugar until the mixture is stiff, smooth and glossy. Stir in green food colouring 1 drop at a time, to get your desired shade. Spoon the icing into a piping bag fitted with a small star nozzle.
On baking paper, draw 3 triangles, 10cm tall x 6cm at the base. Lay a Matchmaker down the centre of each triangle, for a trunk. Starting at the top, pipe from side to side, following the triangle template, to create a fir tree shape over the trunk. Repeat to make 6 trees – vary the sizes for a natural look. Dot with shimmer balls, if using. Dry overnight.
For the meringue cake, preheat the oven to 190C/ 170C Fan/Gas 5. Grease 2 x 18cm loose-bottom cake tins and 1 deep, 15cm, loose- bottom tin with ½tsp oil, then line with baking paper.
Whisk the remaining egg whites until stiff. Gradually add 315g caster sugar, 1tbsp at a time, whisking until the mixture is stiff and glossy. Whisk in the vanilla, vinegar, cornflour and coconut.
Divide equally between the tins, level and bake for 30 mins until the meringue is crisp and pale gold. Turn out and cool on a wire rack.
For the shards, melt the white chocolate in a bowl over a pan of simmering water – don’t let the base of the bowl touch the water. Pour onto a sheet of baking paper and top with another sheet. Spread the chocolate in a thin layer between the 2 sheets of paper, then roll it all into a tube. Chill until set.
For the globe, grease the rim and outside of a small bowl, 3-5cm wide, with the other ½tsp oil. Place upright on a sheet of baking paper.
Fill a balloon with about 1.5L water, to around 13cm in diameter. Squeeze the open end to release any air bubbles, then tie a knot in it and position the balloon, knot-side down, in the bowl so it bulges over the rim.
Put the remaining 200g caster sugar, liquid glucose and 50ml water into a pan. Place over a low heat and dissolve the sugar, swirling the pan occasionally. Use a wet pastry brush to brush off any sugar that sticks to
the sides of the pan.
When all the sugar has dissolved, increase the heat slightly and simmer for 5-7 mins or until the sugar syrup reaches 150C* – test with a sugar thermometer. If it looks like it is starting to caramelise, reduce the heat.
Pour the sugar over the top of the balloon, using a circular motion so it covers it fully, then leave to set for 15 mins or until rock solid.
Place the bowl and the balloon in an empty sink. With scissors, gently snip off the knot. Let the water drain away down the sink.
Remove the balloon and trim any thin, ragged edges off the base of the globe – take care not to crack or smudge the ‘glass’. Set aside in a cool, dry place until needed – do not refrigerate.
To assemble, whip the cream and the smoothie together into soft peaks. Stack the meringues on a cake board with the smallest one on top, sandwiching the layers together with half the cream and the raspberries. Spread the remaining cream all over the top and sides.
Unwrap the chocolate roll and snap into 10cm shards. Arrange around the layers, sticking them onto the cream coating.
Push 3 trees into the top of the cake. Arrange the rest around it – press them into the cream so they stand up. Dust the board with icing sugar. Balance the dome on its side in front of the trees – secure with icing if needed – to create the look of a perfect globe when the cake is viewed from the front. Dust with icing sugar for a snowy effect. (Please note, the sugar-glass globe is for decoration only and should not be eaten.)