Meringue Wreath with Summer Berries
Photography by Manja Wachsmuth.
Transform meringues into this stunning Christmas dessert. Top with your favourites from the decorating suggestions.
Serves: 6
INGREDIENTS
6 eggs, size 7
1½ cups caster sugar
1 teaspoon vanilla extract
1½ teaspoons lemon juice
To assemble
1½ cups cream
200 grams mascarpone
1 teaspoon vanilla extract
METHOD
Draw a 26cm circle on a large piece of baking paper, then draw a 10cm circle inside it. Place ink-side down on a large, greased flat baking tray.
Preheat the oven to 130°C (not fan bake).
Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Keep whisking until the sugar has dissolved and the meringue is thick and glossy.
Add the vanilla and lemon juice and beat for 2 minutes.
Place 12 large, heaped spoonfuls of the meringue around the inside of the circle, making sure they are touching. Leave the inner circle empty. Use the back of a spoon to make indents in each meringue where the cream will sit.
Bake for 1½ hours until the outside and base are crisp. Turn off the oven and allow the meringue to cool completely in the oven.
To serve: Whisk the cream, mascarpone and vanilla together to soft peaks. Dollop over the meringue and garnish as desired. Serves 10–12.
Topping suggestions: Fresh berries, raspberry coulis or lemon curd to marble through the cream, chopped nuts, praline or toffee shards, edible flowers, pomegranate seeds, freeze-dried fruit, edible gold or silver stars.
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