Details page sections

Desserts

Mixed Berry Meringue Wreath

Name: Mixed Berry Meringue Wreath
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 12
Ingredients: You'll need a candy thermometer for this recipe.; 6 egg whites; 1½ cups Chelsea Caster Sugar; 2 teaspoons cornflour; 1 teaspoon white vinegar; 600ml thickened cream, whipped; 125g punnet fresh raspberries; 125g punnet fresh blueberries; 250g strawberries, hulled, sliced; Fresh mint sprigs, to serve; Pink almond praline; ¼ cup slivered almonds, toasted; ¾ cup Chelsea White Sugar; 2 teaspoons glucose syrup; Pink gel food colouring; Raspberry sauce; 150g frozen raspberries, thawed; 2 teaspoons Chelsea Icing Sugar, sifted; 2 teaspoons vanilla essence

Preparation

1 hours

Bake

1 hours 15 mins

Difficulty

Easy

Servings

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

You'll need a candy thermometer for this recipe.

6 egg whites
1½ cups Chelsea Caster Sugar
2 teaspoons cornflour
1 teaspoon white vinegar
600ml thickened cream, whipped
125g punnet fresh raspberries
125g punnet fresh blueberries
250g strawberries, hulled, sliced
Fresh mint sprigs, to serve

Pink almond praline

¼ cup slivered almonds, toasted
¾ cup Chelsea White Sugar
2 teaspoons glucose syrup
Pink gel food colouring

Raspberry sauce

150g frozen raspberries, thawed
2 teaspoons Chelsea Icing Sugar, sifted
2 teaspoons vanilla essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

What did you think of this recipe?

Method

Preheat oven to 120°C/100°C fan-forced. Grease a large baking tray. Trace a 25cm diameter circle onto baking paper. Place, marked-side down, on prepared tray.

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add Chelsea Caster Sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add cornflour and vinegar. Beat until just combined. Spoon mixture into a large snap-lock bag. Snip off 5cm from 1 corner. Pipe mounds of meringue mixture on marked circle to form a wreath. Pipe a second layer of smaller mounds on top. Bake for 1 hour 15 minutes or until just firm but not browned. Turn off oven. Cool meringue in oven with door ajar.

Meanwhile, make Pink almond praline. Place almonds on a baking paper-lined baking tray. Combine Chelsea White Sugar, ²/³ cup cold water and glucose syrup in a saucepan over low heat. Cook, stirring, for 5 minutesor until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture reaches 155°C (crack stage) on a sugar thermometer. Remove from heat. Add colouring. Swirl pan to combine (do not stir). Pour over almonds on tray. Set aside for 30 minutes or until firm. Roughly chop ½ the praline. Finely chop remaining praline.

Make raspberry sauce Using a fork, mash raspberries until smooth. Push mixture through a fine sieve over a bowl. Discard seeds. Add Chelsea Icing Sugar and vanilla essence to puree. Stir to combine.

Place meringue wreath on a serving plate. Dollop with whipped cream. Top with fresh raspberries, blueberries and strawberries. Drizzle with raspberry sauce. Sprinkle with praline and mint sprigs. Serve immediately.