Winter berry meringue wreath
- 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
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.