CHOCOLATE & COFFEE CREME

1. Place the cream into a saucepan and bring to a boil.
2. Meanwhile, place the egg yolks, sugar, and espresso in a bowl and whisk by hand to combine.
3. Pour the hot cream over the egg yolk mixture while whisking to combine.
4. Transfer the mixture back into the saucepan and stir continuously over low heat, bringing to 80°C to create an anglaise.
5. Strain the anglaise over the dark and milk chocolate, then whisk by hand until completely melted and incorporated.
6. Cover the surface of the chocolate mixture with plastic wrap and chill in the refrigerator for a minimum of 6 hours, preferably overnight.

CHOCOLATE MERINGUE

1. Heat the oven to 140°C, fan forced.
2. Cut sheets of baking paper to fit your baking trays, then draw four circles with diameters of 4cm, 8cm, 12cm, and 16cm. Flip the paper so the markings face down, place onto your trays, and set aside until required. The circles will be used as guides for piping the meringue.
3. Sieve the cocoa powder and icing sugar into a bowl and whisk by hand to combine.
4. Place the egg whites and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium speed.
5. Once the egg whites reach a medium peak, slowly stream in the caster sugar while continuing to whip.
6. Continue whisking until the sugar is completely dissolved and the meringue reaches a firm peak.
7. Add the combined cocoa powder and icing sugar and whisk until combined.
8. Transfer the chocolate meringue into a piping bag fitted with a 16mm French star piping tip.
9. Using the 8cm, 12cm, and 16cm circle guides, pipe the meringue in a scalloped shell pattern around each edge, then fill the centre with meringue to create a solid disc.
10. Pipe a peak of meringue onto the 4cm circle guide.
11. Sprinkle the meringue with chopped pecans, then bake in the preheated oven for 1 hour.
12. Remove from the oven and allow to cool completely at room temperature.

Note: The meringues can be made up to 3 days in advance and stored in an airtight container at room temperature.

CHANTILLY CREAM

1. Place the cream and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip to piping consistency.
2. Assemble the meringue Christmas tree immediately.

ASSEMBLY

1. Transfer the prepared chocolate and coffee creme into a piping bag fitted with an 18mm round piping tip.
2. Transfer the whipped Chantilly cream into a separate piping bag fitted with an 18mm round piping tip.
3. Place the largest disc of meringue onto a display plate, then pipe peaks of the chocolate and coffee creme alternating with the Chantilly cream on top of the meringue, starting 10mm from the edge and working your way into the centre.
4. Top with the second largest meringue disc and repeat the piping process.
5. Repeat once more with the third largest meringue disc, then top with the meringue peak.
6. To finish, dust the meringue Christmas tree with icing sugar.

Note: Store in the refrigerator for up to 2 days.