Delicious Meringue Christmas Tree Dessert Recipe

In a clean mixing bowl, whisk the *egg whites* with a *pinch of salt* and *lemon juice*, gradually increasing the speed.

Slowly incorporate the *sugar* in portions. Whip at maximum speed for *10-15 minutes* until the mixture is *thick and glossy*. Test a small amount by rubbing it between your fingers; the *sugar should not feel gritty*.

Sift the *cornstarch* into the meringue and gently fold it in using a *silicone spatula*. Be careful not to deflate the mixture.

Preheat your oven to *90-100 degrees Celsius (194-212 degrees Fahrenheit)*. This low temperature is key for perfect meringue.

Transfer the meringue to a piping bag fitted with a *star nozzle*. This will allow you to create beautiful shapes for the dessert.

Cut parchment paper to fit your baking tray. Draw *four circles of varying diameters* on the parchment, starting from the largest (16 cm / 6.3 inches) to the smallest, along with a couple of small meringues.

Pipe the circles as shown in the video tutorial, creating a festive look.

Bake the meringue in convection mode for about *one hour*. Keep an eye on them to ensure they dry nicely and do not brown.

Allow the baked meringue layers to *cool completely*. This step is crucial for maintaining their crisp texture.

While the meringues cool, make the *cream*. Whip the *heavy cream* until it reaches *soft peaks*, then add the *cream cheese* and, if desired, *powdered sugar*. Continue to whip until the cream holds shape.

Assemble the dessert into a festive *Christmas tree shape*, as demonstrated in the video, using the whipped cream and *fresh berries* to decorate.

For added flair, you can garnish the finished tree with *rosemary* and dust it with *powdered sugar*. Serve immediately! While the meringue layers can be baked in advance, it's best to assemble the dessert just before serving to avoid it becoming soggy.