WINTER BERRY MERINGUE WREATH
December 21, 2016
If you saw our last post Christmas Cocktails, you will know that we made some delicious festive drinks using some Wintery berries. If you didn't see it, go and see it now. Since we only made a couple of each drink, we had a lot of berries left and needed something tasty and festive to do with them. And our Winter Berry Meringue Wreath was born!
We are so so SO happy with how festive and amazing it looks, and believe us the taste is even more amazing!
Our wreath shaped pavlova is topped with double cream, a gorgeous cranberry topping, red currants, blackberries, and pomegranate seeds with a sprinkling of fairy dust (edible gold glitter). We are in love with this combination! The super sweet but chewy meringue goes perfectly with the tangy fruits and the pomegranate seeds add a nice crunch. We are 100% making this again very soon, we just need an occasion to take it to! It would be the perfect addition to a festive dinner party or even an alternative dessert for Christmas day.
Ingredients:
For the meringue...
2 egg whites
2/3 pinch salt
6oz caster sugar
2/3 tsp vinegar
2/3 tsp vanilla essence
For the cranberry topping...
2 cups of cranberries (or whatever you have)
1/2 cup caster sugar
1/2 cup water
For the top...
284ml tub of double cream
blackberries, red currants, pomegranate seeds
(any fruits you would like)
Preheat your oven to 140°C/120°C Fan/ Gas Mark 1 and line a baking sheet with greaseproof paper.
Whisk the egg whites with the salt until it forms stiff peaks. Whisk the caster sugar into the egg whites a spoonful at a time until it forms stiff peaks again. Then fold in the vinegar and vanilla essence.
Spoon your meringue onto the baking sheet in your circular wreath shape. We decided to put little blobs of meringue in a circular shape, and then swirl them together using a spoon.
Place this into your preheated oven for 1 hour until firm.
To make the cranberry topping, put the cranberries, sugar and water into a small saucepan and place on a low heat. Once simmering, leave to simmer for 5 minutes until the cranberries are soft but have not burst (ours actually burst and it was delicious, but it's probably best you don't let them burst!) Turn of the heat and leave to cool.
When your cranberry topping is cool, whisk your double cream and spread it on top of the meringue. Then, spoon on your cranberry topping, add your fruits and sprinkle with glitter for a bit of Christmas sparkle. Finally, enjoy!
This is genuinely one of the best pavlovas we have ever eaten, and we've eaten some delicious ones. The whole thing is a perfect combination! It looks SO festive and Christmassy and insanely delicious, and we can't wait to make and eat another one!
Thank you so much for reading this post!
Please make sure to check out our other christmassy posts too, and let us know if you try anything we have made!
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And please check out our updated Pinterest profile for lots of gorgeous ideas and maybe some sneak peeks of what we're planning!
See you soon,
Lots of love, Antonia and Imogen x
