Let your guests fill these sweetly spiced meringues at the table with our suggested flavoured creams
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Chestnut & chocolate cream filling
Melt 125g chopped dark chocolate in 20-second blasts in the microwave, then cool. Mix 400ml crème fraîche with 6 tbsp sweetened chestnut purée and stir in the cool melted chocolate.
Passion fruit & mango cream filling
Scoop the pulp from 8 large passion fruit into a pan and add 1 chopped mango. Cook over a high heat for about 5 mins until thick and pulpy, then sieve to remove seeds. Whisk 200g mascarpone cheese with 2 tbsp icing sugar and 100ml double cream. When thickened, stir in the fruit purée.
White chocolate & pistachio cream filling
Bring a pan of water to the boil, add 50g shelled pistachio kernels and set aside for 10 mins. Drain, rub the skins off with a clean tea towel, then finely chop. Melt 125g chopped white chocolate in 20-second blasts in the microwave, then cool. Lightly whip 284ml double cream with 2 tbsp icing sugar. Stir in the melted chocolate and chopped pistachios.