If you’re in the market for a real show-off dessert, this is the one for you and it’s actually much easier to pull together than you’d think. Make the meringue and toffee sauce the day before and then it’s simply a case of layering up before serving.
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Yields:
12 - 14
Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Ingredients
For the meringue:
8 medium egg whites
400 g caster sugar
1 tsp. cornflour
1 tsp. white wine vinegar
For the toffee sauce:
65 g salted butter
125 g dark brown sugar
2 Tbsp. black treacle
125 ml double cream
For the filling:
1 tsp. salted butter
125 g pitted dates, halved horizontally
900 ml double cream
1 tsp. vanilla bean paste
150 g golden syrup
Sponge cake (we used McVitie’s)
To decorate:
Gold leaf, optional
Directions
Step 1For the meringue, preheat the oven to 200C (180C fan) mark 6 and line 2–3 large baking trays with baking paper. Draw 5 circles on the paper, measuring approximately 20cm, 18cm, 14cm, 10cm and 6cm, making sure they are spaced apart.
Step 2In a freestanding mixer fitted with the whisk attachment, whisk the egg whites to stiff peaks. Add the sugar, 1tbsp at a time, whisking well between each addition until you have a stiff, glossy meringue. Add the cornflour and vinegar and whisk again.
Step 3Divide the meringue between the 5 circles, smoothing to make sure each disc is circular and an even thickness. Alternatively, pipe the meringue for a prettier shape. Transfer to the oven and immediately reduce the temperature to 140C (120C fan) mark 1. Bake for 1hr, then turn off the oven and leave the meringues inside, with the door closed, for a further 1hr.
Step 4For the toffee sauce, put the butter, sugar and treacle into a small saucepan and heat over a low heat, stirring occasionally until the sugar has dissolved. Bring to a simmer and add the cream. Continue to cook until you have a thick, pourable sauce. Remove from the heat and leave to cool.
Step 5For the filling, heat the butter in a small frying pan and fry the dates for 2–3min until caramelised. Turn and cook for a further 2–3min. Remove from the pan and leave to cool, then chop into chunky pieces. In a large bowl, whisk the double cream and vanilla bean paste to soft peaks.
Step 6To build the tree, put the largest meringue disc on a serving plate or board. Dollop over plenty of whipped cream and swirl through a few tablespoons of the toffee sauce. Sprinkle over some of the chopped dates, then crumble over some sponge cake. Top with the next largest meringue and repeat the filling layer. Continue until all the meringues and filling have been used. Add gold leaf, if using.
GH Tip:
Make the meringue layers the day before and keep in airtight containers, stacked between pieces of baking paper.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
