rose meringues

Our Favourite Desserts for Christmas

Decadent desserts are a highlight of any Christmas celebration. This year, break with tradition and try these classics-with-a-twist – they’re sure to have your guests coming back for seconds!

Rose Meringues Kitchenaid

berry & elderflower trifle


4 gelatine leaves
3 tbsp caster sugar
250ml elderflower cordial
600ml soda water, chilled
250g Savoiardi sponge finger biscuits
600ml thickened cream
1/3 cup (115g) good quality raspberry jam
750g berries, such as strawberries and raspberries
extra berries and mint leaves to garnish (optional)

Place the gelatine in a bowl, cover with cold water and soak for 5 minutes. When soft, drain and squeeze. Add to a saucepan with the sugar and 150ml of cordial. Stir on low heat until it all dissolves. Remove from the heat and pour into a dish. Cool to room temperature, add 350ml of soda water, stirring gently. Refrigerate until set.

Whip the cream and swirl through half the raspberry jam. Refrigerate. Place the berries in a large bowl. Add remaining jam and coat the berries. Break jelly into small pieces. Combine the remaining cordial and soda water in a bowl. Dip half the sponge fingers in the elderflower and layer them in the base of a 2L dish. Top with half the berries, cream and jelly. Repeat the process for remaining ingredients. Top with extra berries and mint leaves to serve. Enjoy!

Berry & Elderflower trifle

rose meringues


cornflour (for baking tray)
10 egg whites, at room temperature
2 cups (400g) caster sugar
100ml hot water, just boiled
1 tsp white vinegar
2 tsp vanilla extract
2 tsp rose water (to taste)
several drops of pink food colouring
100g finely chopped pistachios
pink rose petals (optional)

Preheat the oven to 180°C (160°C fan forced). Line 3 baking trays with baking paper and sprinkle with cornflour.
Beat the egg whites on ‘speed 6’ until soft peaks form. Increase to ‘speed 10’ then add the sugar, hot water, vinegar, vanilla extract and rose water. Beat for 8 minutes until the meringue is thick and glossy. Add the pink food colouring and mix on ‘speed 1’ until just combined.
Spoon big pillows of meringue onto the trays and scatter them with chopped pistachios. Bake for 15 minutes, then turn the oven down to 110°C (100°C fan forced) and bake for another 1 and a 1/2 hours or until crisp. Turn off the heat and leave in the oven, with the door ajar, until completely cooled.
Scatter the meringues with the rose petals before serving.

rose meringues

handy kitchen helpers


kitchenaid whiskerKitchenAid artisan hand mixer
Say goodbye to manual beating & mixing with this hand mixer that’s ideal for small jobs.
Shop our Festive Cooking edit here

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