Winter-berry-meringue-wreath

Winter berry meringue wreath

A neat twist on Eton mess

By , 17 November 2017

(21 votes)

Winter berry meringue wreath
  • 1 Hour 35 Mins

  • Serves: 12

Nutritional Info
Each 96g serving contains
  • Energy

    783KJ

    187KCAL

    9%
  • Fat

    10.2g

    med

    15%
  • Saturates

    5.9g

    high

    30%
  • Sugars

    20.8g

    med

    23%
  • Salt

    0.06g

    low

    1%
of your reference intake.
Typical energy values per 100g: 816kJ/195kcal.
Ingredients
  • 3 egg whites
  • 175g caster sugar
  • 1tsp white wine vinegar
  • 1tsp cornflour
  • 1tsp vanilla essence
  • 200ml double cream
  • 250ml Innocent Pomegranate Magic Smoothie
  • 150g raspberries
  • 2tbsp pomegranate seeds
  • 4 figs, cut into thin wedges
  • 10g Dr. Oetker Giant White Chocolate Stars
  • 20g pistachio nuts, deshelled and roughly chopped
  • Mint leaves, to decorate
  • 1tbsp Asda Shimmer Sugar
Method
  • Preheat the oven to 120C/100C Fan/Gas ¼. Line a baking tray with baking paper.

  • Beat the egg whites until stiff peaks form. Slowly whisk in the sugar, 1tbsp at a time, until stiff and glossy. Fold in the vinegar, cornflour and vanilla essence.

  • Using a dessertspoon, put spoonfuls of the meringue in a wreath shape, making sure they touch, and make a small dip in the top of each (these will be filled with cream later). Bake for 1 hr 15 mins, then turn off the oven and leave the wreath to cool inside.

  • When you’re ready to serve, whisk the cream with 75ml of the smoothie until soft peaks form. Stand the wreath on a serving plate and spoon a little of the cream mixture onto each meringue mound.

  • Arrange the fruit, chocolate stars, pistachios, mint and shimmer sugar all over the meringue wreath, then drizzle over the remaining smoothie.