Christmas Meringue Wreath
A showstopping dessert that would even cheer Scrooge
Ingredients
For the Meringue
- 6 Egg Whites
- 350 grams Caster Sugar
- 1 tsp Cornflour
- 1 tsp White Vinegar
For the Sugared Cranberries and Cranberry Syrup
- 120 grams Caster Sugar
- 125 ml Water
- 130 grams Fresh Cranberries
- 40 grams Granulated Sugar
- 0.25 tsp Cinnamon
For the White Chocolate Cream
- 300 ml Double Cream
- 100 grams White Chocolate
To Serve
- Pomegranate Seeds, Slivered Pistachios, Mint leaves
Instructions
To Make the Meringue
- Preheat the oven to 140°C (120°C Fan)
- In a clean large bowl (or clean stand mixer bowl) whisk the Egg White to soft peaks.Once at stiff peaks add the sugar a spoonful at a time whilst constantly whisking at top speed. You should have a stiff and glossy mixture.
- In a small bowl or ramekin mix the cornflour and vinegar until there are no lumps add this to the egg whites.
- Spoon the stiff mix into a piping bag and pipe individual pavolovas in a circle ensuring they touch.You could easily spoon these to avoid piping.Make a small divot in each portion to hold cream and fruit.
- Bake for 1 hour. When the time is up turn the oven off and leave it in there to cool, door closed.
To Make the Sugared Cranberries & Syrup
- Combine the Caster Sugar & Water in a pan and heat over a medium heat to dissolve.Bring the sugared water to a bubble then take it off the heat and pour in your fresh cranberries. Cover and let them sit and steep for 10 minutes.
- After 10 minutes remove half of the cranberries and lay them on baking paper making sure they are separate.Let them dry for 45 minutes – 1 hour.
- After an hour roll the sticky cranberries in the Granulated Sugar.
- With the remaining cranberries in the sugar syrup. Add the Cinnamon and return to the heat and bubble until the syrup is bright red and the cranberries are popping.Strain and allow to cool.
Assemble the Wreath
- Take the White Chocolate and melt it allow it to cool slightly whilst you whip up the Double Cream to a soft pillow consistency.
- Stir the Chocolate through the Cream.
- Spoon the Cream into each pavolva divot. Top with Pomegranate Seeds, Sugared Cranberries, Slivered Pistachios, Mint Leaves and a drizzle of the Spiced Cranberry Syrup.