Festive Show-stoppers

Make the Yuletide sweeter with these decadent desserts.

Coconut And Berry Mascarpone Cake

Prep and Cook 1 hour 30 mins + freezing and refrigeration / Serves 12

10 egg whites

¾ cup caster sugar

1¾ cups pure icing sugar

½ cup almond meal (ground almonds)

1½ cups desiccated coconut

1½ cups shredded coconut

500g small strawberries, halved

lengthways

500g raspberries

Icing sugar, extra, to serve

MASCARPONE FILLING

3 eggs

1 tsp finely grated lemon rind 2/3 cup caster sugar

750g mascarpone

1. Preheat oven to 150°C. Grease three large oven trays. Mark a 26cm circle on three sheets of baking paper, then turn over and place on the greased trays.

2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add the caster sugar gradually, beating until it is dissolved between additions. Gently fold in the sifted icing sugar, then the almond meal and coconuts.

3. Divide mixture between three trays and spread within the circles. Smooth tops. Bake 1½ hours or until dry to touch. Cool in the oven with the door ajar.

4. MASCARPONE FILLING: Beat the egg, lemon rind and sugar in a large bowl with an electric mixer until pale and thick. Gradually fold in mascarpone until just combined.

5. Reserve 24 small, even-sized strawberry halves. Gently fold the remaining strawberries into mascarpone filling.

6. Invert each coconut disc and remove the baking paper. Place a coconut disc on a large serving plate. Use a removable base of a flan tin to help move the discs.

7. Cover the disc with half the mascarpone filling and spread almost to the edge. Arrange 12 strawberry halves around the edge; top with the second disc. Press gently but firmly.

8. Top with the remaining strawberries around the outside, then position the last disc. Cover and refrigerate for several hours before serving.