Berry Merry-ingue Wreath
By BerryWorld
Published on 26 January 2022
This is a great recipe to use for a festive meringue desserts. It can also be the topping for a classic pavlova. It uses the Swiss meringue technique of heating the sugar and egg white to dissolve and melt the sugar.Time and servings
2 hrs 15 minsTotal time
8Servings
15 minsPrep time
2 hrsCooking time
Ingredients
- 200 g of berryworld strawberries
- 100 g of berryworld raspberries
- 100 g of berryworld blueberries
- 4 large egg whites
- 225 g of caster sugar, for the meringues
- 75 g of caster sugar,for berry compote & garnish
- 1 tsp of vanilla paste
- 300 ml of double cream
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas mark 3. Line three baking sheets with non-stick baking parchment.Step 2
Prepare the compote by placing the berries in a large saucepan with the sugar and heating gently until the berries release their juices and start to bubble. Simmer gently for about 6-7 minutes until the berries are softened with a thickened syrupy sauce. Stir through the vanilla paste and set aside to cool.Step 3
Make the meringue by putting the egg whites into a large heatproof mixing bowl and add the caster sugar. Set the bowl over a pan of barely simmering water and whisk – this is far easier done using a handheld electric mixer. Whisking constantly, allow the sugar to dissolve, and as soon as the mixture feels slightly warm on the finger, remove the bowl from the heat and whisk vigorously until you have a very smooth, stiff meringue – a good 5 minutes or so.Step 4
Spoon the meringue into a ring on the baking paper. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in. Put the meringue into the oven, reducing the heat to 100°C/120°C fan/gas mark 1. Bake for 2 hours then turn off the oven and open the door slightly, to allow the meringues to cool and crisp inside.Step 5
Serve top with a drizzle of the compote and syrup and then sprinkle over some fresh berries.